Egg and Vegetable Pasta Bake
You can't go wrong when you combine two favourites - eggs and pasta for lunch or a light supper.
- Prep time: 10-15 min
- Makes: 6 servings
- Cook time: 35-40 min
Nutritional Information
1/6th of recipe
- Calories 240
- Potassium* 300 mg
- Saturated Fat 3.5 g
- Fat 9 g
- Cholesterol 310 mg
- Carbohydrates 22 g
- Fibre 3 g
- Sugar 2 g
- Protein 17 g
- Sodium 560 mg
- Calcium 40 mg
- Iron 3 mg
Ingredients
- 4
- slices of bacon, chopped
- 2 cup / 500 ml
- sliced mushrooms
- 1
- small red pepper, diced
- 2
- chopped green onions
- 2 1/2 cup / 625 ml
- cooked short pasta such as penne or rotini (see tip)
- 2 cup / 500 g
- Egg Creations Whole Eggs Original, well shaken
- 1/2 tsp / 2 ml
- each salt and pepper
Directions
Sauté chopped slices of bacon, sliced mushrooms and diced red pepper until tender. Remove from the heat; drain off excess fat.
Whisk eggs with salt and pepper in a large bowl. Stir in cooked pasta, sautéed bacon and vegetables and green onions until combined.
Pour into a greased quiche pan or 9-inch (23 cm) deep dish pie plate and bake at 350°F (180°C) for 30 to 35 minutes or until set. Let stand for 10 minutes before serving.
Tips
Use leftover pasta or if you don’t have any, cook 1 2/3 cups (175 g) dry pasta in boiling salted water according to package timing. Drain and rinse under cold water to stop the cooking process.
Boost flavour by sprinkling freshly grated Cheddar, mozzarella or Parmesan over the pasta a few minutes before the end of baking.
For a vegetarian option, replace the chopped bacon with 1/2 cup (125 ml) sliced sundried tomatoes.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Scrambled Eggs
For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.