1
cup cornflakes, slightly crushed
12
eggs
3-4
cups frozen shredded hash browns (I didn’t have any, so I shredded two large russet
potatoes and used them instead)
1 ½
cups shredded sharp Cheddar
1
cup cottage cheese
2/3
cup milk
3
scallions, thinly sliced
Combine
cornflakes with 1 Tbs. reserved bacon drippings; set aside. Beat eggs just until foamy, then stir in the
remainder of ingredients. Pour mixture
into a buttered 9 x 13 baking dish.
Sprinkle with cornflake mixture, then top with crumbled bacon. Cover and refrigerate overnight, if
desired.
To
bake, remove breakfast pie from refrigeration and let set on the counter for
30-40 minutes to remove the chill. Meanwhile,
preheat oven to 350 degrees F. (325 degrees F. for a glass baking dish) and
bake, uncovered, 45-50 minutes on center rack, or until knife inserted into the
center comes out clean. Makes 12
servings.
Now You’re Cookin’,
Chef
Alli