Breakfast Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Breakfast Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Breakfast Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 bacon strips, diced
• 1/4 cup crushed cornflakes
• 5 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup small curd cottage cheese
• 1 1/2 cups shredded Cheddar
• cheese
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 cups frozen cubed hash
• brown potatoes

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large skillet, cook bacon over medium heat until crisp

Step 2: Technique & Execution

Remove to paper towels

Step 3: Technique & Execution

Drain, reserving 2 teaspoons drippings

Step 4: Technique & Execution

Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended

Step 5: Technique & Execution

Stir in hash browns

Step 6: Technique & Execution

Pour into a greased 9-in. pie plate