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Breakfast Pie Recipe

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

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Breakfast Pie Recipe

Prep: 25 min. + chilling Bake: 40 min.

Yield: 6 Servings

25 40 65

Ingredients

8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup 4% cottage cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups frozen cubed hash brown potatoes

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 402 calories, 31 g fat (15 g saturated fat), 234 mg cholesterol, 748 mg sodium, 12 g carbohydrate, trace fiber, 18 g protein.

Originally published as Breakfast Pie in Quick Cooking November/December 2002, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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