Monday, January 28, 2008

Breakfast casserole


8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small curd cottage cheese
1 1/2 cups shredded Cheddar cheese
1/4-1/2 C parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups frozen hash brown potatoes

DIRECTIONS
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside.

In a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, parm cheese, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

***I like to use the precooked bacon too and just mix a small amount of melted butter with the cornflakes--just for ease of making.

3 comments:

Lauren and Tyson Fiala said...

oh yum! I'm excited to try this!

Doug and Mallena said...

Ok, so I just made this, so I guess it will be for tomorrow. I think I'm going to make it for dinner though. I'm just willing to get up early enough for Doug to eat it. Plus, none of us around here are very good at eating breakfast. I'm excited to try it though. YUM!

Josh and Dina Wray said...

We loved it! and will be putting it on our dinner calendar soon!