8 eggs, beaten
4 strips of cooked, crisp bacon, crumbled
3 1/2 (loose, not packed) cups cooked spaghetti
1 cup cherry tomatoes
1/2 cup basil, chopped
1/4 cup grated Parmesan cheese
Preheat oven to 425. Grease an 8×8 pan. In a small bowl, stir together eggs, pepper, basil, cheese, bacon, and tomatoes. Place the spaghetti in the pan, pour the egg mixture over the pasta. Bake for 30 minutes. Cut into slices and serve hot.
Yield: about 6 servings
This is a great way to use up any leftover spaghetti that you might have from when you were making, say grilled spaghetti and meatballs and you accidentally made the whole box of spaghetti. Who wants to make a fresh sauce for just a few ounces of already cooked spaghetti? Not me. Instead, I turned them into a tasty and filling breakfast that only takes 30 minutes minutes to make and is a pleasant change from a scramble or omelet. And it solved my “what to do with all those cherry (or in this case, Juliet and Yellow Pear) tomatoes my garden is overflowing with” problem. Another plus is that since this strata is made with pasta and not bread, it doesn’t need to be made the day before.
Note: the leftovers actually reheat really well the next day. Just heat in the oven or microwave.