Overnight breakfast pie
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Ingredients
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·eight slices bacon
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·1/2 cup panko, japanese-style bread crumbs
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·five eggs
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·2 1/2 cups frozen shredded hash brown potatoes
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·1 cup shredded swiss cheese, 4 ounces
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·1/2 cup cottage cheese
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·1/3 cup milk
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·1/4 cup chopped green onions, two onions
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·1/2 teaspoons salt
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·1/4 teaspoon ground black pepper
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·four drops bottled hot pepper sauce
How to Make Overnight breakfast pie
- in a small skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet
- When 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 .
- lightly 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.
- Preheat 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
