Rays Food Place Recipes
http://www.gorays.com/Recipes/Detail/5703/
Breakfast Corn Flake Pie
Customer Rating:
1 Ratings 1 Comment
Yield: 6 servings
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Ingredients
| 8 | slices | bacon, cooked and crumbled, reserving 1 Tablespoon drippings | |
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| 1/2 | cup | corn flake crumbs | |
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| 5 | eggs | ||
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| 2 1/2 | cups | hashbrown potatoes | |
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| 1 1/2 | cups | shredded Swiss cheese | |
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| 1/2 | cup | cottage cheese | |
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| 1/3 | cup | milk | |
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| 1 | green onion, chopped | ||
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| 1 | teaspoon | pepper | |
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| 4 | drops | hot pepper sauce | |
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Nutrition Facts
Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 320 | |
| Calories From Fat: | 162 | |
| Total Fat: | 18g | |
| Cholesterol: | 215mg | |
| Sodium: | 360mg | |
| Total Carbohydrates: | 19g | |
| Protein: | 20g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
1. Mix corn flake crumbs with drippings. Set aside.
2. In medium-size bowl, beat eggs until foamy. Stir in remaining ingredients. Pour into greased 9-inch pan. Sprinkle crumbled bacon and crumb mixture over eggs. Cover. Refrigerate overnight.
3. Remove pan from refrigerator. Uncover and bake at 350 F. about 50 minutes or until knife inserted near center comes out clean.
Rays Food Place Recipes
http://www.gorays.com/Recipes/Detail/5703/
Customer Comments
Jean L Waukesha, WI
“I eliminated the bacon and milk. I substituted 1 Tbsp butter for the bacon drippings. I used 2 green onions and minced a clove of garlic to give more flavor in place of the bacon.”
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