Community Recipe
from [psfreeman]

Breakfast Pie

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.

  • Yield: 6 servings
  • Prep time: 25 Minutes
  • Cook time: 40 Minutes
  • Refrigerate: 8 Hours


  • 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.

Go to Full Version of

Breakfast Pie Recipe