On my way to 100 recipes in 100 days. Here is recipe 71.
I mentioned a few weeks ago that I am trying to eat more protein at breakfast. As I was eating this, I kept thinking that I should always keep these ingredients on hand and make this frequently. My husband quickly agreed.
You know what makes this even better?! You make it the night before and just pop it in the oven in the morning. Nothing like a hot breakfast with no work in the morning.
8 bacon strips, chopped
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup 4% cottage cheese, do not get low fat
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
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain and reserve 2 tsp drippings. Stir drippings into cornflakes and set aside
2. In a large bowl, combine eggs, milk, cottage cheese, cheddar cheese, onion, salt, and pepper until blended. Stir in hash browns. Pour into a greased 9 inch pie plate. Sprinkle with bacon and cornflakes. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Heat oven to 325 degrees and bake 45-60 minutes until set in middle. Let stand 5-10 minutes before serving.
*Found in Taste of Home Magazine*