This hearty and cheesy cast iron skillet dish will be a hit at your next brunch

Recipe by Hali Ramdene


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Cook pasta according to package directions; drain.

  • Meanwhile, in a 10-inch cast-iron skillet cook bacon over medium heat until lightly browned but still limp. Drain on paper towels, reserving drippings in skillet. Add garlic and crushed red pepper to reserved drippings; cook and stir 1 to 2 minutes or just until garlic is fragrant. Transfer mixture to a large bowl; cool slightly

  • Whisk one of the eggs, 1/4 cup of the cheese, the black pepper, and salt into garlic mixture. Add cooked pasta and bacon; toss to coat.

  • Transfer pasta mixture to skillet. Twirl and pull with two forks to create six indentations. Bake 5 minutes. Sprinkle with remaining 1/4 cup cheese. Break remaining eggs, one at a time, into a small dish and slip eggs into indentations. Sprinkle eggs with additional black pepper. Bake 10 to 15 minutes more or until whites are completely set and yolks are thickened.* Cover and let stand 5 minutes. Sprinkle with parsley.


If you like soft egg yolks, bake only 10 minutes since the yolks will continue to set during standing.

Nutrition Facts

394 calories; 18 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 248 mg cholesterol; 603 mg sodium. 198 mg potassium; 31 g carbohydrates; 1 g fiber; 2 g sugar; 20 g protein; 0 g trans fatty acid; 640 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 98 mg calcium; 3 mg iron;