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Breakfast Pie

 Breakfast Pie
This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. —Pam Botine, Goldsboro, North Carolina
6 ServingsPrep: 25 min. + chilling Bake: 40 min.

Ingredients

  • 8 bacon strips, diced
  • 1/4 cup crushed cornflakes
  • 5 Eggland's Best 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.

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Breakfast Pie (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.