Breakfast Pie
- 8 strips bacon, diced
- 1/4 c. crushed cornflakes
- 5 eggs, lightly beaten
- 1/2 c. milk
- 1/2 c. cottage cheese
- 1 1/2 c. (6 oz.) shredded cheddar cheese
- 1 green onion, sliced
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2-2 1/2 c. frozen cubed hash brown potatoes
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tsp. 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 a greased 9-inch pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake, uncovered, at 325u0b0 for 45-50 minutes.
bacon, cornflakes, eggs, milk, cottage cheese, cheddar cheese, green onion, salt, pepper, potatoes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23560 (may not work)