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.