4 slices bacon, cooked until almost crispy, crumbled, 1 Tbs. drippings reserved
1 cup cornflakes, slightly crushed
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’,