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Cheesy Linguine Egg Bake
Cheesy Linguine Egg Bake

Cheesy Linguine Egg Bake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1/4 cup butter, melted, (plus 1 Tbsp. solid)
8 oz cooked, drained linguine (pasta should be "al dente")
1 bag (8 oz.), Kraft Shredded Cheese
6 large eggs, beaten well
1/2 cup cream
Salt & pepper to taste
1 cup mild chunky salsa
A few sprigs fresh cilantro (optional)
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Let's Make It
In a large frying pan melt 1/4 cup butter, add pasta and saute lightly until golden brown and partially crispy. Remove from pan and drain on platter lined with paper towels.
Prepare a 9" x 13" glass baking pan by greasing the entire pan, bottom and sides with the 1 Tbsp. solid butter. Arrange the fried pasta in the glass pan to cover the entire bottom evenly.
Beat eggs with cream until frothy, add salt and pepper to taste. Pour egg mixture evenly over the pasta in the glass pan. Sprinkle the bag of Kraft Shredded Cheese evenly over the top of the eggs and pasta.
Bake in 350 degrees F oven for 35-40 minutes (to make sure eggs are fully cooked, test with a toothpick, if it comes out clean the eggs are cooked.)
Take pan out of oven and let stand for about 5 minutes to "set". Cut into 6 even portions and serve with salsa over the top or on the side and a sprig of cilantro.
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