I really enjoying cooking *make-ahead* meals; main reason being that the work is done, the clean-up is all but finished and we all know that so many foods taste better the next day! This can be made any night of the week, but we usually enjoy it on weekends when we have more time to spend at the breakfast table. While cornflakes and pie don’t necessarily belong in the same sentence, give this delicious recipe a try sometime!

You will need:

9 ” baking pan
large bowl
small bowl
heavy skillet
paper towels ( for draining bacon )

8-10 slices bacon
2/3 cup corn flake crumbs
5-6 eggs
2 green onions, chopped fine
3/4 tsp pepper
1/2 tsp seasoned salt
3-4 drops Tabasco sauce ( generic hot sauce is fine )
2-1/2 cups hashbrowns
1-1/2 cups Swiss cheese, shredded ( substitute your favorite cheese )
1/2 cup cottage cheese ( generic is fine )
1/3 cup whole milk


Fry bacon until crispy. Remove from skillet and drain on paper towels. Crumble bacon once it’s cooled. Save at least 1 tablespoon of bacon grease.
In small bowl mix bacon grease with cornflake crumbs..set aside.

Whisk eggs until the *foam* stage in large bowl, add all other ingredients ( except cornflake mixture ) and pour in baking pan. Sprinkle cornflake/bacon mixture evenly on top. Cover tightly and place in fridge overnight.

In the morning, preheat oven to 350*.
Remove covering from pan and bake for 50-60 minutes. Test for done-ness by inserting knife in center..if knife comes out clean, it’s time for breakfast!
Serve with hot biscuits or toast and jam. It’s wonderful…enjoy!