BREAKFAST PIE

Breakfast Pie image

This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. -Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 402 calories, Fat 31g fat (15g saturated fat), Cholesterol 234mg cholesterol, Sodium 748mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.