Breakfast Pasta Bake (frittata)

2 cups dry Barilla Penne Rigate (250 g dry, approx 5 cups cooked pasta)

8 strips bacon, roughly chopped

1 medium onion (approx 150 g), diced

1 medium bell pepper (approx 200g), diced

1 cup cherry or grape tomatoes (approx 200g), halved

10 eggs, lightly beaten

1 cup (120 g) grated cheddar cheese plus ¼ cup (30 g) for topping

Sea salt and freshly ground black pepper

Fresh chives, for garnish

Preheat oven to 375˚F. Lightly grease a large casserole dish (mine was 9-inch/ 23 cm)
Cook the pasta according to the directions on the packaging. Drain and cover.
While the pasta is cooking, cook the bacon in a pan over medium heat for about 3 minutes.
Add the onion and pepper and saute until the onion is just starting to soften but not brown.
Toss the tomatoes in the pan briefly then add this mix to the pasta.
Stir to distribute the bacon, onions, peppers and tomatoes evenly through the pasta.
Mix the cheese through the pasta.
Pour the pasta into the casserole dish and use your hands to make sure the add-ins are evenly distributed.
Season the eggs with a couple of pinches of salt and some freshly ground pepper.
Pour the eggs over the pasta and shake the dish a little to make sure the egg is evenly distributed.
Top with remaining cheese.
Bake for 25-30 minutes or until the cheese is bubbling and melted. Garnish with fresh chives and serve warm.
Leftovers can be reheated in a microwave or low oven.

Course🥞Breakfast

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m