Breakfast Baked Penne

This recipe is a single serving home version of a dish I came up with for staff meal at a restaurant one morning a few years ago. The staff meal had sausage in it, and this recipe can certainly go well with a meat/protein.

Breakfast Baked Penne

2oz Penne Pasta (uncooked, by weight)
1/2 Canned Diced Tomatoes
1/2 cup Peppers and Onions
1/8 cup Mushrooms (canned or fresh both work fine)
1/4 cup Shredded Mozzarella Cheese
1 Egg
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
1/2 tsp Lime Juice
Pinch of Cumin Seed (whole), Garlic Powder, Onion Powder
S+P to taste
1. Put the water on high for your pasta, and begin heating your oven's broiler.
2. When the water boils, add salt to the water, let return to a boil, put the pasta in, reduce heat to medium and cook for about 6-7 minutes (you want the pasta slightly underdone because it will continue to cook when it's in the sauce and the oven).
3. Saute the peppers and onions along with the mushrooms in a non-stick pan. Add salt, pepper, and the cumin seed, garlic powder, and onion powder at this time. Cook until you get caramelization on the veggies, then set aside.
4. Scramble the egg in the same pan, and add the pepper and onion mixture into this when the egg is near done. Add the basil, oregano, tomatoes, and lime juice. Bring to a simmer.
5. Strain the pasta when it's done, and stir into the egg mixture. Simmer for about 1 minute.
6. Pour into a heat resistant single serving baking dish, top with cheese, and put into your heated oven for about 3 minutes (or until you get caramelization of the cheese).
7. Remove from the oven with an oven mitt, and place on a small plate with a towel draped over it.
8. Enjoy!