bacon strips, diced
cup crushed cornflakes
eggs, lightly beaten
cup small-curd cottage cheese
cup (6 oz) shredded cheddar cheese
cups frozen hash brown potatoes
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons of drippings. Stir reserved drippings into cornflakes; set aside. In a bowl combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt, and pepper until blended. Stir in hash browns. Pour into greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight. Remove from the refigirator 30 minutes before baking. Bake, uncovered, at 325 degrees for 45 - 50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 - 10 minutes before cutting.