Bacon Egg & Cheese{cake}

What's This?
Serving size 1

This recipe can easily be multiplied and cooked in larger skillets for people who actually have company during mealtimes.


2 oz whole wheat angel hair pasta or thin spaghetti½ Tbsp extra virgin olive oil1 clove garlic, mince½ small onion, diced (about 1/4 cup diced onion)5 stalks asparagus, wooden parts snapped out and then sliced diagonally into 1-inch long pieces⅛ tsp salt⅛ tsp pepper½ tsp spicy red pepper flakes (go more or less, depending on how you like it)2 Tbsp nonfat plain yogurt2 Tbsp shredded mozzarella2 eggs1 Tbsp feta, or blue cheese


  1. Preheat oven to 350 degrees.
  2. Boil pasta in salted water until al-dente. While pasta is boiling, heat olive oil in a 6-inch skillet.
  3. Saute garlic and onion until onion is translucent but still retains a mild crunch. Add diced asparagus, salt, pepper, and spicy red pepper flakes.
  4. Drain pasta, and then stir in the yogurt and mozzarella until thoroughly mixed. The pasta should not be swimming in yogurt sauce or anything.
  5. Add pasta to skillet and gently toss to incorporate onions and asparagus. This step is mildly annoying because the skillet is super small, so you kind of have to go carefully.
  6. Push pasta towards the edges of the skillet so you create a teensy valley (more like a very shallow crater, really) in the middle. Crack two eggs in there. This is just to prevent the eggs from running off to the side of the skillet, because that’s not too pretty.
  7. Bake at 350 degrees until egg whites are set, around 15min. I love my eggs super runny, so I went for about 13min. Top with feta or blue cheese.

For the full post, visit Bacon Egg & Cheese{cake}.

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Tags: Contributor, Brunch, Breakfast, Pasta, Yogurt, Cheese, Asparagus

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