- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 1 serve veg or fruit
For an eggy bacon treat that's perfect for school lunch or weekend brunch, you can't go wrong with this flavoursome slice.
- Serves4
- Cook time45 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 125g Coles Simply Spaghetti
- 2 tsp olive oil
- 4 shortcut bacon rashers, finely chopped
- 1 brown onion, finely chopped
- 6 free-range eggs, lightly whisked
- 1/4 cup (35g) self-raising flour
- 1 cup (120g) shredded tasty cheddar
- 125g cherry tomatoes, halved
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a 20cm square cake pan and line the base and sides with baking paper. Cook spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat oil in a frying pan over medium heat. Cook the bacon and onion, stirring, for 5 mins or until onion softens and bacon is golden. Add the spaghetti and gently toss to combine.
Step 3
Whisk egg and flour in a jug. Season. Pour over spaghetti mixture. Stir in half the cheese. Pour mixture into the lined pan. Top with the tomato and sprinkle with the remaining cheese.
Step 4
Bake for 35 mins or until set. Cool completely. Cut into 8 pieces and store in an airtight container in the fridge for up to 3 days. (To freeze, wrap individual pieces in foil and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge). Add the slice to lunch boxes with an ice pack to keep chilled.
Recipe tip
COOK. STORE. SAVE
Use it up: Use leftover spaghetti to make the recipe at coles.com.au/sausagespaghetti.
Spaghetti and bacon slice
- Serves4
- Cook time45 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 125g Coles Simply Spaghetti
- 2 tsp olive oil
- 4 shortcut bacon rashers, finely chopped
- 1 brown onion, finely chopped
- 6 free-range eggs, lightly whisked
- 1/4 cup (35g) self-raising flour
- 1 cup (120g) shredded tasty cheddar
- 125g cherry tomatoes, halved
Description
For an eggy bacon treat that's perfect for school lunch or weekend brunch, you can't go wrong with this flavoursome slice.
Method
Step 1
Preheat oven to 200°C. Grease a 20cm square cake pan and line the base and sides with baking paper. Cook spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat oil in a frying pan over medium heat. Cook the bacon and onion, stirring, for 5 mins or until onion softens and bacon is golden. Add the spaghetti and gently toss to combine.
Step 3
Whisk egg and flour in a jug. Season. Pour over spaghetti mixture. Stir in half the cheese. Pour mixture into the lined pan. Top with the tomato and sprinkle with the remaining cheese.
Step 4
Bake for 35 mins or until set. Cool completely. Cut into 8 pieces and store in an airtight container in the fridge for up to 3 days. (To freeze, wrap individual pieces in foil and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge). Add the slice to lunch boxes with an ice pack to keep chilled.