Linda's Breakfast Pie

8 slices bacon, cooked crisp and crumbled

5 eggs

1 1/2 c. shredded Monterey Jack cheese

1/3 c. milk

1 T. bacon drippings

1 1/2 c. corn flake crumbs

2 1/2 c. frozen cubed hashbrowns

1/2 c. cottage cheese

1 green onion, thinly sliced

Combine corn flake crumbs and drippings. Set aside. Beat eggs until foamy. Stir in remainder of ingredients, except bacon. Pour in greased 9" pan. Sprinkle with crumb mixture and bacon. Cover and refrigerate overnight. Bake at 325 for 50 minutes. Makes 6 servings. *Recipe may be doubled and baked in 9x13 pan.