BREAKFAST PIE

BREAKFAST PIE

8 bacon strips, diced
¼ cup crushed cornflakes
5 eggs, slightly beaten
½ cup milk
½ cup small curd cottage cheese
1-1/2 cups shredded Cheddar cheese
1 green onion, slice
½ tsp. salt
1/8 tsp. pepper
2-1/2 cups frozen cubed hash brown potatoes

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2-tsp. drippings. Stir reserved drippings into cornflakes; set aside in a bowl, combine the eggs, milk, cottage cheese, Cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into 9-inch pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.

Remove from 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.