Breakfast Pie is wonderful to serve to overnight guests, because you assemble it the night before. From pam botine of goldsboro north carolina.

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

Method

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.

3.Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.

4 Remove from the refrigerator 30 minutes before baking. 

5.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.