Overnight breakfast pie

Lynnda Cloutier


A make ahead breakfast that's sure to please.Unknown source

★★★★★ 1 vote


eight slices bacon
1/2 cup panko, japanese-style bread crumbs
five eggs
2 1/2 cups frozen shredded hash brown potatoes
1 cup shredded swiss cheese, 4 ounces
1/2 cup cottage cheese
1/3 cup milk
1/4 cup chopped green onions, two onions
1/2 teaspoons salt
1/4 teaspoon ground black pepper
four drops bottled hot pepper sauce


1in a small skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet
2When bacon is cool, crumble bacon; set aside. Stir Panko into the reserved drippings in skillet. Transfer to a small bowl; cover and chill until needed .
3lightly grease a 9 inch pie plate; set aside. In a medium bowl beat eggs with a fork till foamy. Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, the 1/4 cup green onions, the salt, black pepper, and hot pepper sauce. Pour into prepared pie plate. Cover and chill for 2 to 24 hours.
4Preheat oven to 325°. Sprinkle pie with Panko mixture. Bake, uncovered, about 50 minutes or until knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions. Makes 6 to 8 servings

About Overnight breakfast pie

Course/Dish: Breakfast Casseroles