Overnight Breakfast Pie

Overnight Breakfast Pie + enlarge image
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7 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
20 mins
Chill:
2 hrs
Bake:
50 mins 325°F
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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.

Nutrition Facts

(Overnight Breakfast Pie)
    Per serving:
  • 325 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 211 mg chol.,
  • 642 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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