Breakfast Pie...Status: Success!

I try to cook a nice breakfast every Sunday morning for my family.  Yesterday I made Breakfast Pie.  I got the recipe from a Taste of Home Magazine.  Credit goes to Pam Botine of Goldsboro, NC.  This was a successful breakfast dish.  It set really well so it was easy to cut and serve.  It wasn't as good leftover the following morning...it needed a little salsa or something to liven it up.  But overall, the family liked it. 

Warning:  This recipe needs to be made the night before.

Ingredients:

8 bacon strips, diced

1/2 cup crushed cornflakes
5 eggs, lightly beaten

1/2 cup milk

1/2 cup 4% cottage cheese
1 1/2 cups shredded cheddar cheese (I used colby jack)
1 green onion, sliced
1/2 tsp salt
1/8 tsp pepper
2 1/2 cups frozen cubed hash browns (country potatoes)

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 and set aside.

In a large bowl, combine eggs, milk, cottage cheese, cheddar cheese, onion, salt, and pepper until blended.  Stir in hashbrowns.  Pour into a greased 9 inch pie pan.  Sprinkle with bacon and cornflake mixture.  Cover and refrigerate overnight. 

Remove from refrigerator 30 minutes before baking.  Bake, uncovered at 325 degrees for 45-50 minutes until a knife inserted near the center comes out clean.  Let stand 5-10 minutes before cutting.

In my test kitchen: 

My family really loves meat.  So I added some additional turkey bacon that I had on hand to the actual casserole mixture.  It was good but I think next time I will put crumbled sausage in the mixture instead and sprinkle with bacon.  I also love green onions but I'm a little particular about them mixed into certain dishes.  So I just sprinkled it across the top of the pie with the cornflakes and bacon. 

I did find that my pie needed to cook about 10 minutes longer than this recipe stated.  And my oven runs a little hot. 

~Happy Cooking!