Bacon Spaghetti Pie: personal size Recipe
This is a twist on my Spaghetti Pie posted awhile back. It found favor with a number of CES members. This mini-pie was created with leftovers and is cooked on the stove-top. It's quick and easy and oh, so delicious.
As a main dish this serves 1
As a side dish this serves 2
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Ingredients
- 2 cups of cooked spaghetti (I used wheat)
- 5 slices bacon, cooked semi-crisp
- 1/4-1/2 cup mozzarella, diced
- 3 eggs
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon parsley
- 1/4 teaspoon salt
- canola oil
Directions
- Fry the bacon until almost crisp
- Slice into pieces
- Set aside
- In a bowl, add eggs, cooked spaghetti, mozzarella, onion and garlic powders, parsley and salt
- Mix well
- Add bacon
- Blend
- Heat oil in a small non-stick skillet
- Add spaghetti/egg mixture
- Cook until bottom is golden brown and center begins to set
- Flip pie (can use a plate: slide pie onto a plate, then return to skillet uncooked side down)
- Cook until golden brown and center is set
Adding to Planner
