Preheat oven to 350 degrees. Spray 12 (2-1/2-inch) muffin cups with nonstick spray.
Spaghetti in your breakfast?! Yes, please! Spruce up your morning muffins carbonara style.
Servings and Ingredients
|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
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
Cook bacon in a large skillet over medium heat for 6 to 8 minutes or until crisp. Drain on paper towels.
Whisk together eggs, cream, 1/2 cup Parmesan cheese, pepper, and salt in medium bowl. Stir in half the bacon.
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.
Bake for 20 minutes or until tops are lightly golden. Cool slightly before serving. Garnish with chopped basil, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 140mg
- Sodium: 550mg
- Total Carbohydrates: 16g
- Protein: 15g
Hy-Vee Seasons Magazine July 2021