Overnight Breakfast Pie

By joeyanne

Ingredients

• 8 slices bacon
• 1/2 cup panko (Japanese-style bread crumbs)
• 5 eggs
• 2 1/2 cups frozen shredded hash brown potatoes
• 1 cup shredded Swiss cheese (4 ounces)
• 1/2 cup cottage cheese
• 1/3 cup milk
• 1/4 cup chopped green onions (2)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 drops bottled hot pepper sauce
• Sliced green onions (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

Directions

1. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. When bacon is cool, crumble bacon; set aside. Stir panko into the reserved drippings in skillet. Transfer to a small bowl; cover and chill until needed.

2. Lightly grease a 9-inch pie plate; set aside. In a medium bowl beat eggs with a fork until foamy. Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, the 1/4 cup green onions, the salt, black pepper, and hot pepper sauce. Pour into prepared pie plate. Cover and chill for 2 to 24 hours.

3. Preheat oven to 325 degrees F. Sprinkle pie with panko mixture. Bake, uncovered, about 50 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions.