Breakfast Pie

This crustless pie is wonderful to serve to overnight guests, because you assemble it the night before.

Breakfast Pie
Breakfast Pie

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • 8

    bacon strips, diced

  • 1/4

    cup crushed cornflakes

  • 5

    eggs, lightly beaten

  • 1/2

    cup milk

  • 1/2

    cup small-curd cottage cheese

  • 1 1/2

    cup (6 oz) shredded cheddar cheese

  • 1

    green onion

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 2 1/2

    cups frozen hash brown potatoes

Directions

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.

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