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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
8 bacon strips, diced |
1/4 cup(s) crushed cornflakes |
5 eggs, lightly beaten |
1/2 cup(s) milk |
1/2 cup(s) 4% cottage cheese |
1 1/2 cup(s) (6 ounces) shredded cheddar cheese |
1 green onion, sliced |
1/2 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
2 1/2 cup(s) 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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