Excellent breakfast casserole, don't pass this one up. I added a bit more bacon the second time I made it, being an Iowa girl, bacon makes the world go around. I also recommend Cracker Barrel extra sharp cheddar, or another high quality sharp cheddar.
This crustless pie is wonderful to serve to overnight guests, because it can be assembled the night before. From Pam Botine: Goldsboro, North Carolina. Recipe published in Quick Cooking November/December 2002.
Refrigerate: 8 Hours
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- 8 bacon strips, diced
- 1/4 cup(s) crushed cornflakes
- 5 eggs, lightly beaten
- 1/2 cup(s) milk
- 1/2 cup(s) 4% cottage cheese
- 1 1/2 cup(s) (6 ounces) shredded cheddar cheese
- 1 green onion, sliced
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) pepper
- 2 1/2 cup(s) frozen cubed hash brown potatoes
- • 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 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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