Saturday, November 24, 2012

Overnight Breakfast Pie

Ingredients
  • 8
    slices bacon
  • 1/2
    cup panko (Japanese-style bread crumbs)
  • 5
    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 (2)
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon ground black pepper
  • 4
    drops bottled hot pepper sauce
    Sliced green onions (optional)
  •  
  • Directions
    1. In a large 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.
    2. Lightly grease a 9-inch pie plate; set aside. In a medium bowl beat eggs with a fork until 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.
    3. Preheat oven to 325 degrees F. Sprinkle pie with panko mixture. Bake, uncovered, about 50 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions.
  • Sliced green onions (optional)

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