Whether serving Breakfast Pie in the early morning hours, or at brunch, this recipe is just about perfect when you are having overnight guests. If you are lucky enough to have any left-overs, it keeps very well in the refrigerator – and individual servings can be microwaved for just one minute with excellent results.
I like to serve my Breakfast Pie in a yellow pie dish, because it just seems to brighten up the table and say “Good Morning” all on its’ own! My pie dish is no longer made, but similar ones can be easily found online. I prefer the pie bakers that have a nice slick finish – because the egg mixture never sticks to the pan and comes out very easily when served.
This recipe was adapted from a 2012 edition of Taste of Home’s magazine cookbook, “Breakfast & Brunch”.
- 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 shredded cheddar cheese
- 1 green onion, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups frozen cubed hash brown potatoes
- In large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain the bacon drippings, reserving 2 teaspoons. Stir the reserved drippings into the cornflakes and 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-inch pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.