Breakfast Pie
Per serving
A recipe that came in an email from Taste of Home. Sounds like something I would love, so posting here for safe keeping. You can make the pie the night before to make for a easy morning meal. Update 6/23/2013: After having another chef try this recipe with bad results, I quickly got the ingredients to try it myself (and then make any corrections), which is why I posted it anyways!! Since it was only myself eating this time, I scaled it back for 2-3 servings and did use the shredded hashbrowns as did the previous reviewer, and it worked out perfectly. I only had mine in the refrigerator for a few hours, before baking it for my lunch. I really loved the crunchy topping from the cornflakes and bacon bits on top and next time might increase the amount of cornflakes, so good and really enjoyed …
Ingredients
6 serv.Step-by-step instructions
- 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 325° 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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