Egg and Vegetable Pasta Bake

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

1. Sauté chopped slices of bacon, sliced mushrooms and diced red pepper until tender. Remove from the heat; drain off excess fat.

2. Whisk eggs with salt and pepper in a large bowl. Stir in cooked pasta, sautéed bacon and vegetables and green onions until combined.

3. 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

1. 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.

2. Boost flavour by sprinkling freshly grated Cheddar, mozzarella or Parmesan over the pasta a few minutes before the end of baking.

3. For a vegetarian option, replace the chopped bacon with 1/2 cup (125 ml) sliced sundried tomatoes.