July Recipes

Breakfast Carbonara Muffins

Carbonara muffins
Hands On:
30 minutes
Total Time:
50 minutes


  • ½ (16-oz.) pkg. Hy-Vee spaghetti
  • ½ (16-oz.) pkg. Hy-Vee double-smoked thick sliced Hy-Vee bacon, chopped
  • 6 Hy-Vee large eggs, lightly beaten
  • 1 cup Hy-Vee heavy whipping cream
  • ¾ cup Hy-Vee grated Parmesan cheese, divided
  • 1 tsp Hy-Vee ground black pepper
  • ½ tsp Hy-Vee salt
  • chopped fresh basil, for garnish
Add Ingredients to Cart


Preheat oven to 350°. Spray 12 (2-½-inch) muffin cups with nonstick spray.
For spaghetti: Bring 4 quarts of water to a rapid boil. If desired, add 2 teaspoons salt. Gradually add spaghetti to boiling water. Stir gently and return to a rapid boil. Cook uncovered, stirring occasionally for 9 to 11 minutes, or until desired degree of tenderness is reached; drain
Cook bacon in a large skillet over medium heat for 6 to 8 minutes or until crisp. Drain on paper towels.
Whisk together eggs, cream, ½ cup Parmesan cheese, pepper, and salt in medium bowl. Stir in half the bacon.
Fill each prepared muffin cup about ⅓ full with spaghetti. Pour egg mixture over the spaghetti. Sprinkle with remaining ¼ cup Parmesan cheese and remaining bacon.
Bake for 20 minutes or until tops are lightly golden. Cool slightly before serving. Garnish with chopped basil, if desired.

Nutrition Facts

Serving Size: 12
Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 19g 24%
Saturated Fat: 9g
Cholesterol: 140mg 47%
Sodium: 550mg 24%
Total Carbohydrate: 16g 6%
Dietary Fiber: 1g 4%
Sugars: 1g 2%
Protein: 15g 30%

Similar Recipes