Breakfast Carbonara Muffins

Recipe

Breakfast
Breakfast Carbonara Muffins

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18 ratings

Recipe Data

12
Servings
30min
Prep
50min
Total

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    Description

    Spaghetti in your breakfast?! Yes, please! Spruce up your morning muffins carbonara style.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    ½ (16-oz.) pkg. Hy-Vee spaghetti
    ½ (16-oz.) pkg. Hy-Vee double-smoked thick sliced Hy-Vee bacon, chopped
    6 Hy-Vee large eggs, lightly beaten
    1 c. Hy-Vee heavy whipping cream
    ¾ c. Hy-Vee grated Parmesan cheese, divided
    1 tsp. Hy-Vee ground black pepper
    ½ tsp. Hy-Vee salt
    Chopped fresh basil, for garnish

    Things To Grab

    • 12-cup muffin tray
    • Hy-Vee nonstick cooking spray
    • Large pot
    • Large skillet
    • Medium bowl

    Directions

    1. Preheat oven to 350 degrees. Spray 12 (2-1/2-inch) muffin cups with nonstick spray. 

    2. For spaghetti: Bring 4 quarts of water to a rapid boil. If desired, add 2 teaspoons salt. Gradually add spaghetti to boiling water. Stir gently and return to a rapid boil. Cook uncovered, stirring occasionally for 9 to 11 minutes, or until desired degree of tenderness is reached; drain

    3. Cook bacon in a large skillet over medium heat for 6 to 8 minutes or until crisp. Drain on paper towels. 

    4. Whisk together eggs, cream, 1/2 cup Parmesan cheese, pepper, and salt in medium bowl. Stir in half the bacon. 

    5. Fill each prepared muffin cup about 1/3 full with spaghetti. Pour egg mixture over the spaghetti. Sprinkle with remaining 1/4 cup Parmesan cheese and remaining bacon. 

    6. Bake for 20 minutes or until tops are lightly golden. Cool slightly before serving. Garnish with chopped basil, if desired. 

    Nutrition facts

    Servings

    290 Calories per serving
    1 muffin

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 140mg
    • Sodium: 550mg
    • Total Carbohydrates: 16g
    • Protein: 15g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 6%
    0%
    Vitamin D 6%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons Magazine July 2021