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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. 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 |
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. Yield: 6 servings.
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