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Cornflake Breakfast Casserole, (overnigh




Source of Recipe


from Jodi at rdj
Cornflake Breakfast Casserole, (overnight)

5 strips bacon
1/2 cup corn flakes
5 eggs
2 1/2 cup frozen hash browns with onion & green pepper
1 1/2 cup shredded Swiss cheese
1/2 cup cottage cheese
1/3 cup milk
2 green onions, sliced
1/8 tsp. pepper
4 drops Tabasco

Cook bacon until crisp and drain on paper towels.
Crumble bacon and mix with corn flakes. Set aside.
Beat eggs until foamy.
Stir in remaining ingredients except bacon and corn flakes.
Pour in an 8x8x2 inch greased pan.
Sprinkle bacon mixture on top.
Cover and refrigerate overnight.

(see note) In the morning bake at 325 degrees F. for about
50 minutes or until a knife inserted near center comes out clean.

Note:
Mixture may also be divided into 6 individual serving foil pie pans.
Bake individual pies for 30 to 35 minutes.