Ingredients Jump to Instructions ↓

  1. 8 bacon strips, diced

  2. 1/4 cup crushed cornflakes

  3. 5 eggs, lightly beaten

  4. 1/2 cup milk

  5. 1/2 cup small curd cottage cheese

  6. 1 1/2 cups shredded Cheddar cheese

  7. 1 green onion, sliced

  8. 1/2 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 2 1/2 cups frozen cubed hash brown potatoes

Instructions Jump to Ingredients ↑

  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. in a 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 the cornflake mixture. Cover and refrigerate overnight.

  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F 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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