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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Breakfast Pie Recipe

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This recipe for Breakfast Pie is from 25 years of Allen Family Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Crust:
3 medium baked potatoes, cooled, unpared, shredded or 2 1/2 cups frozen hash browns, thawed

For filling:
5 eggs
1 1/2 cups shredded sharp cheddar cheese
1/3 cup milk
1/2 cup cottage cheese
1 tsp salt
1 green onion, thinly sliced
1/2 cup chopped mushrooms
1/2 tsp pepper
4 drops Tabasco sauce
For Topping:
8 sliced bacon, cooked crisp and crumbled
1/2 cup crushed corn flakes
Directions:
Directions:
Press Shredded potatoes into a 10" greased pie plate.
Make filling by beating eggs until foamy; stir in remaining ingredients. Pour into crust.
Sprinkle with combined bacon and corn flake crumbs.
Bake at 325 degrees for 50 minutes or until center is firm. Let stand 3-5 minutes before cutting.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Cecil and I stayed in a Bed and Breakfast called Just- N-Trails near Sparta Wisconsin. The owner, Donna Justin, created this recipe and it has been a favorite since the beginning of the bed and breakfast. She was kind enough to share the recipe. I have many recipes for Breakfast Pies but this is our favorite!

 

 

 

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