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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Sounds like something I would love, so posting here for safe keeping. You can make the pie the night before to make for a easy morning meal. Since it was only myself eating this time, I scaled it back for 2-3 servings and did use the shredded hashbrowns as did the previous reviewer, and it worked out perfectly. I only had mine in the refrigerator for a few hours, before baking it for my lunch. I really loved the crunchy topping from the cornflakes and bacon bits on top and next time might increase the amount of cornflakes, so good and really enjoyed the contrast of textures. After the crunchy topping you cut into a creamy tasty inside. Ingredients:
8 bacon, strips diced |
1/4 cup crushed corn flakes |
5 eggs, lightly beaten |
1/2 cup 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 |
Directions:
1. 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.
2. 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.
3. 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.
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