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TEST KITCHEN APPROVED

Breakfast Pie

Name: Breakfast Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 8 bacon strips, diced; 1/4 cup crushed cornflakes; 5 large eggs, lightly beaten; 1/2 cup whole milk; 1/2 cup 4% cottage cheese; 1-1/2 cups shredded cheddar cheese; 1 green onion, sliced; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2-1/2 cups frozen cubed hash brown potatoes

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 25 min. + chilling Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Pam Botine

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. —Pam Botine, Goldsboro, North Carolina

TEST KITCHEN APPROVED

Breakfast Pie

4 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:40 min

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Ingredients

8 bacon strips, diced
1/4 cup crushed cornflakes
5 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup 4% cottage cheese
1-1/2 cups shredded cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups frozen cubed hash brown potatoes

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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 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.