Total Time
55mins
Prep 15 mins
Cook 40 mins

A recipe that came in an email from Taste of Home. Sounds like something I would love, so posting here for safe keeping. You can make the pie the night before to make for a easy morning meal. Update 6/23/2013: After having another chef try this recipe with bad results, I quickly got the ingredients to try it myself (and then make any corrections), which is why I posted it anyways!! Since it was only myself eating this time, I scaled it back for 2-3 servings and did use the shredded hashbrowns as did the previous reviewer, and it worked out perfectly. I only had mine in the refrigerator for a few hours, before baking it for my lunch. I really loved the crunchy topping from the cornflakes and bacon bits on top and next time might increase the amount of cornflakes, so good and really enjoyed the contrast of textures. After the crunchy topping you cut into a creamy tasty inside. I am leaving the recipe as I originally posted as it worked out wonderfully for me.

Ingredients Nutrition

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 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
Most Helpful

Made for your Football Pool win - DH & I host a wkly family brunch on Sat morning. However many family members walk together while I cook & they end up here for brunch. I'm never sure how many there will be & try to vary the menu so no one gets bored. Icelanders revere potatoes, so this was very well-rec'd. The frozen potato hash I get here is great for this dish (very small potato dice w/chopped onion). I did chg the topping. DH felt the price of the corn flakes was outrageous & didn't get them, so I subbed the Icelandic equivalent of Durkee's crisp fried onions & it worked well. Congrats on your FP win & thx for sharing this recipe w/us.

twissis October 26, 2014

We just enjoyed this for our "New Years Day" breakfast. I must confess that I was a bit nervous. I assembled it after midnight last night. I did not measure out the bacon grease after removing the lardons. I just dumped all of it over the corn flakes and mixed. The other hesitation I had was that I do not like cottage cheese, but I figured it was such a small amount that I wouldn't notice it, so I used it. I was correct. It added a bit of creaminess to the filling. I used the frozen, shredded hash browns, but I thawed them and patted off any excess moisture, so that my casserole wouldn't be runny. It turned out great! I would just say that I may adjust the seasonings next time (for our own personal taste). I don't know if it makes a difference, but I did not use a glass (Pyrex) or aluminum pie pan. I used a 9" round, shallow Corning-ware casserole dish. This fed 3 adults (2 being large men) with a bit left over. Thank you for posting. (Made for PRMR).

rosie316 January 01, 2014

Okay, So apparently the food.com people are not going to let me review and post a picture to this at the same time. I keep getting notes that say that my review/photo were not approved. We liked the taste of this Breakfast Pie, however even after following the direction precisely and allowing to sit in the fridge for 10 hours the pie didn't set up. Ours came out super runny. I think that maybe adding a little flour or cornstarch could help to remedy this. I will experiment and try to figure it out. Thanks for sharing diner524. Made for Photo Tag although my photo won't post! Sorry. :(

ElizabethKnicely June 19, 2013