Breakfast Pie

When I started freezer cooking with my friend Kathy the first thing I suggested was a breakfast pie that my mom makes. It’s easy, it’s quick and it’s always a hit.

It really does great in the freezer (I used anchor storage/cooking dishes. You can buy individual ones at the Container Store, disposable aluminum trays also work if you don’t want to tie these up in the freezer). I just take it out the day before and put it in the fridge. I make up more than one now when I do these, and decided three jumbo sized ones would be great for when the baby came! I am really loving that I had the foresight (by that I mean crazy intense urge to get things done) to do these up ahead of time.
It’s one of my mom’s recipes so I’ll list out what she said, with what I do in parentheses.
Breakfast Pie – serves 6-8
8 slices bacon cooked crisp – reserving 1 tablespoon drippings (I save a bit more…)
1/2 cornflake crumbs (I use a little more)
5 eggs (my mom notes that she uses extra if she’s serving a hungry group, and so do I!)
2 1/2 cups frozen hashbrowns (note: yes, they have to be frozen. It’s one of those weird freezer cooker rules, otherwise they will blacken up when you cook them)
1 1/2 (4 ounces) shredded cheese (we use Tillamook Medium Cheddar)
1/2 cup cottage cheese (note: I HATE cottage cheese, but I put it in, I never notice it after it’s cooked)
1/3 cup milk
1 green onion, thinly sliced (Tuesday is a green onion freak so I use a whole bunch of these)
1 teaspoon salt and 1/8 teaspoon pepper
4 drops tabasco sauce
Crumble cooked bacon and set aside.
Mix cornflakes with drippings and set aside.
Beat eggs until foamy (upon Bj’s request I’ve started doing this part in the Kitchen Aid mixer, since I do big batches it does work better, you’re right honey!), then stir in remaining ingredients.
Pour into a greased 9 inch pie pan (um, I totally use the bacon grease for this)
Sprinkle with cornflakes and bacon.
Cover and refrigerate overnight (like I said I freeze this and just move it to the refrigerator the day before).
Preheat over to 325 degrees.
Uncover pie.
Bake 50 minutes or until knife comes out clean (waiting for it to cook this long is the hardest part!).
Serve with toast or other warm pastry!

Seriously so good. I hope you try it! I like that it doesn’t have a full heavy crust, just a nice sprinkling of some bacon goodness. I don’t mind making this just for our little family, I keep pulling cooked pieces out of the fridge for a couple of days and microwave them. Tuesday loves this as well so it’s an all around hit! I do think I made them a bit thick this time, they took too long to cook.
I’m not the only one still rocking that gold dust counter top in my kitchen, right?

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  1. That sounds really good! I need to try it and see if everyone will like it (I’m sure they will…). I usually make a big breakfast on Saturday or Sunday, but lately I haven’t had the time to spend an hour cooking. This could be my saving grace! Especially if I make a few and just have to pull one out of the freezer the day before.
    Thanks for sharing 🙂 Any other freezer recipes that have been big hits??

  2. Recipe sounds GREAT!!! I have a tip for you so you don’t tie up all your casserole dishes in the freezer. Before you put any ingredients in your pyrex dish, grease the dish and then line it with the non stick aluminum foil. Place all your ingredients in the dish, top it with the lid and then freeze it. Once frozen, you can pull it out of the freezer , pull the aluminum foil encased casserole out (you may have to set the dish on a hot, damp dish towel to thaw it a bit), and then pop the foil covered casserole back in the freezer.
    When you want to eat the casserole, just pull it out of the freezer and put the foil encased casserole back into the dish and back it or re-heat it!

  3. awesome. i’ve been curious about this recipe for a while now. i can’t eat green onions, but i bed i could just cook some regular onions (to soften them a bit) and add them in place of the green ones. thanks for sharing the recipe!

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