Breakfast Corn Flake Pie

Customer Rating: Recipe Rated Four Stars

1 Ratings    1 Comments

Yield: 6 servings

Ingredients

8 slices bacon, cooked and crumbled, reserving 1 Tablespoon drippings
1/2 cup corn flake crumbs
5 eggs
2-1/2 cups hashbrown potatoes
1-1/2 cups shredded Swiss cheese
1/2 cup cottage cheese
1/3 cup milk
1 green onion, chopped
1 teaspoon pepper
4 drops liquid pepper sauce

Directions:

1. Mix corn flake crumbs with drippings. Set aside.

2. In medium-size bowl, beat eggs until foamy. Stir in remaining ingredients. Pour into greased 9-inch pan. Sprinkle crumbled bacon and crumb mixture over eggs. Cover. Refrigerate overnight.

3. Remove pan from refrigerator. Uncover and bake at 350 F. about 50 minutes or until knife inserted near center comes out clean.

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 320
Calories From Fat: 162
Total Fat: 18 g
Cholesterol: 215 mg
Sodium: 360 mg
Total Carbohydrates: 19 g
Protein: 20 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Customer Comments

Recipe Rated Four Stars

Jean L Waukesha, WI

“I eliminated the bacon and milk. I substituted 1 Tbsp butter for the bacon drippings. I used 2 green onions and minced a clove of garlic to give more flavor in place of the bacon.”

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