This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. —Pam Botine, Goldsboro, North Carolina
Breakfast Pie
Breakfast Pie
Prep Time
25 min
Cook Time
40 min
Yield
6 servings
Ingredients
- 8 bacon strips, diced
- 1/4 cup crushed cornflakes
- 5 large eggs, lightly beaten
- 1/2 cup whole 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
Directions
- 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.
- 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.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.
Nutrition Facts
1 piece: 402 calories, 31g fat (15g saturated fat), 234mg cholesterol, 748mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 18g protein.
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