Picture this: you crack into a golden, bubbling pasta cup, and there it is—a perfectly baked egg with a yolk so rich and runny it practically begs to be dipped into. That, my friends, is the magic of Mini Bacon & Egg Pasta Bakes. It’s like breakfast and dinner had a love child, and it’s everything you never knew you needed. Crispy bacon, al dente pasta, and a velvety cheese sauce come together in these handheld wonders, each one crowned with an egg that oozes decadence into every bite. Whether you’re feeding a brunch crowd, looking for a cozy weeknight dinner, or meal prepping like a pro, these bakes are your new best friend.
Why This Recipe Works
- All-in-one perfection: Protein, carbs, and creamy goodness in every single bite.
- Meal prep hero: Assemble ahead, bake when you’re ready—no stress, all flavor.
- Endlessly customizable: Swap ingredients to suit your mood or what’s in your fridge.
- Impressive yet easy: Looks like you slaved away, but we’ll keep your secret.
- Kid-approved: Bacon, cheese, pasta—need I say more?
The Story Behind the Sauce
This recipe is a beautiful mash-up of Italian pasta al forno and classic American breakfast vibes. It’s comfort food with a modern twist, served up in individual portions because let’s be real—personalized meals are where it’s at.
Essential Ingredients & Tools
Ingredients for the Pasta
- 8 oz (225g) short pasta (penne, rigatoni, or fusilli—or sub whole wheat for extra fiber)
- 1 tbsp kosher salt (because bland pasta is a crime)
Ingredients for the Bacon & Aromatics
- 6 oz (170g) thick-cut bacon, diced (or sub pancetta for a more refined flavor)
- 2 tbsp unsalted butter (or olive oil for a lighter option)
- ½ small yellow onion, finely diced
- 2 garlic cloves, minced
- ½ tsp dried thyme (or 1 tsp fresh thyme)
- ¼ tsp paprika (smoked paprika adds depth)
Ingredients for the Cheese Sauce
- 2 tbsp all-purpose flour (or arrowroot powder for gluten-free)
- 1½ cups (360ml) whole milk, warmed (2% works in a pinch)
- ½ cup (120ml) heavy cream (or half-and-half for less richness)
- 1 cup (100g) shredded sharp cheddar (pre-shredded works, but freshly grated melts smoother)
- ½ cup (50g) grated Parmesan (or Pecorino Romano for a sharper bite)
- 1 tsp Dijon mustard (or ½ tsp dry mustard powder)
Ingredients for Assembly
- 4 large eggs (cold from the fridge for better control over doneness)
- Fresh parsley or chives (for garnish)
Tools You’ll Need
- 4 ramekins (6–8 oz capacity—or use oven-safe mugs or small baking dishes)
- Large pot and skillet (a Dutch oven works too)
- Whisk and wooden spoon
- Baking sheet (to catch drips)
Serves: 4 | Prep: 25 min | Cook: 35 min | Total: 60 min
How to Make Mini Bacon & Egg Pasta Bakes
- Cook the Pasta: Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt—this seasons the pasta from within. Add 8 oz short pasta and cook for 1–2 minutes less than the package says to achieve al dente texture. Reserve ½ cup pasta water before draining; the starchy liquid helps bind the sauce later.
- Crisp the Bacon: In a skillet over medium heat, cook 6 oz diced bacon until golden and crispy, stirring occasionally. Transfer to paper towels, leaving 1 tbsp bacon fat in the pan for flavor.
- Sauté the Aromatics: Melt 2 tbsp butter into the bacon fat over medium-low heat. Add ½ diced onion and cook until translucent (about 5 minutes). Stir in 2 minced garlic cloves, ½ tsp thyme, and ¼ tsp paprika for 1 minute to bloom their flavors.
- Build the Sauce: Sprinkle 2 tbsp flour over the onions and whisk for 1 minute to cook off the raw taste. Gradually pour in 1½ cups warm milk and ½ cup cream, whisking constantly to prevent lumps. Simmer until the sauce coats the back of a spoon (3–4 minutes). Remove from heat and stir in 1 cup cheddar, ½ cup Parmesan, and 1 tsp Dijon mustard until smooth.
- Combine Everything: Fold the drained pasta and crispy bacon into the sauce. If thick, loosen with reserved pasta water, 1 tbsp at a time. The sauce should cling but still pool slightly—it thickens during baking.
- Assemble the Bakes: Divide the mixture among 4 greased ramekins. Create a deep well in each center and crack 1 egg into it. Sprinkle extra cheese on top.
- Bake to Perfection: Cover with foil and bake at 375°F (190°C) for 15 minutes. Uncover and bake 8–12 minutes more until egg whites are set but yolks jiggle slightly.
- Rest & Serve: Let stand 5 minutes (the eggs will firm up further). Garnish with fresh herbs.
Pro Technique
Mastering the Egg Doneness
The key to runny yolks is two-stage baking: foil traps steam for gentle cooking, while uncovered baking sets the whites. Use cold eggs for a wider doneness window. For precision, aim for 145°F (63°C) at the yolk’s center.
Sauce Consistency Secrets
A silky sauce starts with a proper roux (equal parts fat and flour cooked briefly). Warm milk prevents lumps, and avoid boiling after adding cheese to prevent graininess.
Chef’s Wisdom
Saving Overcooked Eggs
Bake uncovered for just 8 minutes first, then check every 2 minutes. Residual heat continues cooking.
Rescuing a Broken Sauce
Whisk in 1 tbsp cold butter off-heat. Grate your own cheese—pre-shredded varieties contain anti-caking agents that hinder melting.
Storage & Freshness Guide
Refrigerating: Cool completely, cover tightly, and store for up to 3 days. Reheat at 325°F (160°C) with 1 tsp water per cup for 10–12 minutes.
Freezing the Base: The pasta-bacon-cheese mix (no eggs) freezes for 1 month. Thaw overnight, add fresh eggs, and bake.
Microwave Caution: Reheat at 50% power in 30-second bursts, covering with a damp paper towel.
Nutrition Profile
| Nutrient | Amount per serving |
|---|---|
| Calories | 720 |
| Protein | 32g |
| Carbohydrates | 55g |
| Fat | 42g |
| Fiber | 3g |
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery greens and citrus cut through richness. Add shaved radishes for crunch.
- Roasted Cherry Tomatoes: Their sweetness and acidity balance the salty bacon. Roast at 400°F (200°C) with olive oil and thyme.
Drinks
- Dry Sparkling Wine: Prosecco or Cava’s bubbles cleanse the palate.
- Amber Lager: Vienna lager’s maltiness complements the smokiness.
Something Sweet
- Honey-Drizzled Ricotta: Light, creamy, and floral—perfect for ending the meal.
- Dark Chocolate Espresso Beans: A bitter counterpoint to the savory dish.
FAQs
Q: Can I use pre-shredded cheese?
A: Yes, but rinse it under cold water to remove starch coatings for smoother melting.
Q: How do I prevent dry pasta?
A: Undercook pasta initially and ensure the sauce is slightly loose before baking.
Q: Can I make one large bake?
A: Yes! Use a 9″ dish. Cover and bake for 25 minutes, then uncover for 15–20 minutes.
Mini Bacon & Egg Pasta Bakes: The Ultimate Comfort Food in Perfect Little Packages
Mini Bacon & Egg Pasta Bakes combine crispy bacon, cheesy pasta, and a runny egg in one perfect bite. Easy, customizable, and irresistibly delicious—try them today!
Ingredients
For the Pasta
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8 oz short pasta (225g)
-
1 tbsp kosher salt
For the Bacon & Aromatics
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6 oz thick-cut bacon (170g, diced)
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2 tbsp unsalted butter
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½ small yellow onion (finely diced)
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2 cloves garlic (minced)
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½ tsp dried thyme
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¼ tsp paprika
For the Cheese Sauce
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2 tbsp all-purpose flour
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1½ cups whole milk (360ml, warmed)
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½ cup heavy cream (120ml)
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1 cup shredded sharp cheddar (100g)
-
½ cup grated Parmesan (50g)
-
1 tsp Dijon mustard
For Assembly
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4 large eggs
-
Fresh parsley or chives
Instructions
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Cook pasta in salted boiling water for 1–2 minutes less than package instructions. Reserve ½ cup pasta water, then drain.01
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In a skillet, cook bacon until crispy. Drain, leaving 1 tbsp fat in pan.02
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Melt butter in bacon fat. Add onion and cook until soft. Stir in garlic, thyme, and paprika.03
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Whisk in flour, then gradually add milk and cream. Simmer until thickened.04
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Off heat, stir in cheeses and mustard until smooth.05
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Fold in pasta and bacon. Adjust consistency with reserved pasta water.06
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Divide among greased ramekins. Make wells and crack eggs into them. Top with extra cheese.07
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Cover with foil and bake at 375°F (190°C) for 15 minutes. Uncover and bake 8–12 minutes more.08
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Rest 5 minutes before serving.09
