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

Recipe by Hali Ramdene
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
bake:
15 mins
stand:
5 mins
total:
45 mins
Servings:
6
Yield:
6 eggs + 4 cups pasta mixture
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

*Tip

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

Nutrition Facts

394 calories; fat 18g; cholesterol 248mg; saturated fat 7g; carbohydrates 31g; mono fat 9g; poly fat 4g; insoluble fiber 1g; sugars 2g; protein 20g; vitamin a 639.9IU; vitamin c 3.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.9mg; vitamin b6 0.2mg; folate 31.7mcg; vitamin b12 0.8mcg; sodium 603mg; potassium 198mg; calcium 98mg; iron 2.6mg.
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