Breakfast Pie

• 8 bacon, strips diced
• 1/4 cup crushed corn flakes
• 5 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup 4% cottage cheese
• 1 1/2 cups shredded cheddar cheese
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 cups frozen cubed hash brown potatoes

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside.
2. In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325u0b0 for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

bacon, corn flakes, eggs, milk, cottage cheese, cheddar cheese, green onion, salt, pepper, potatoes

Taken from www.food.com/recipe/breakfast-pie-499494 (may not work)