Breakfast Pie

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

Breakfast Pie

Average Rating: 4.75

TOTAL TIME: Prep: 25 min. + chilling Bake: 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 Daisy 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

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 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.