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Overnight Breakfast Pie

Overnight Breakfast Pie

Makes: 6 to 8 servings

Prep 20 minsChill 2 hrsBake 325°F 50 mins

8  slicesbacon

 

1/2 cup panko (Japanese-style bread crumbs)

 

5 eggs

 

2 1/2 cups frozen shredded hash brown potatoes

 

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  dropsbottled 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)

Servings Per Recipe 6, 

cal. (kcal) 325, 

Fat, total (g) 18, 

chol. (mg) 211, 

sat. fat (g) 8, 

carb. (g) 22, 

Monosaturated fat (g) 6, 

Polyunsaturated fat (g) 2, 

fiber (g) 2, 

sugar (g) 2, 

pro. (g) 19, 

vit. A (IU) 437, 

vit. C (mg) 8, 

Thiamin (mg) 0, 

Riboflavin (mg) 0, 

Niacin (mg) 3, 

Pyridoxine (Vit. B6) (mg) 0, 

Folate (µg) 28, 

Cobalamin (Vit. B12) (µg) 1, 

sodium (mg) 642, 

Potassium (mg) 434, 

calcium (mg) 222, 

iron (mg) 2, 

Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/overnight-breakfast-pie/

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