Wk 27 – Overnight Breakfast Pie

My husband and father-in-law tested out this recipe for me and gave it rave reviews.  Both agreed that it reminded them of Quiche, but that they really liked the potatoes in it.  Since this recipe is so easy and can be made the night before…it just might have to fall into our holiday morning rotation.  Afterall, who wants to cook first thing in the morning on a holiday???  :O)

Overnight Breakfast Pie

  • 8 slices of bacon
  • 1/2 cup panko 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 drops bottles hot pepper sauce
  • sliced green onions (optional)

In a large skillet, cook bacon over medium heat until crisp.  Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet.  Crumble bacon; set aside.  Stir bread crumbs into the reserved drippings.  Transfer to a small bowl; cover and chill until needed.

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, 1/4 cup green onions, salt, black pepper, and hot pepper sauce.  Pour mixture into prepared pie plate.  Cover and chill for 2 to 24 hours.

Sprinkle pie with bread crumb mixture.  Bake, uncovered, in a preheated 325 degree oven for about 50 minutes or until a knife inserted in the center comes out clean.  If desired, sprinkle pie with additional green onions.  Makes 4 to 6 slices.

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Filed under 52 Week Challenge, Holiday's, Recipes

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