Breakfast Pie

By á-2451

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

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

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

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.