Breakfast Pie

http://www.tasteofhome.com/recipes/breakfast-pie

This crust less pie looks good to make over the holidays.  Assemble it the night before and pop it in the oven in the morning.

Ingredients
8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup cottage cheese
1 - 1/2 cups shredded cheddar cheese
1 green onion, sliced
1/2 tsp salt
1/8 tsp pepper
2 - 1/2 cups frozen cubed hash brown potatoes

Directions:

• 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 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.
• 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. Yield: 6 servings.

Tupps Tidbits ~ you could substitute ricotta cheese for cottage cheese

This made an excellent breakfast.  We would definitely make it again and especially if we have company.  KEEPER!