8 to 10 slices crisp bacon, crumbled
1/2 c. cornflakes, crushed
5 eggs
2 1/2 c. frozen hash brown potatoes (thawed, uncooked)
1 1/2 c. shredded mild Cheddar cheese
1/2 c. cottage cheese
1/3 c. milk
2 green onions (with tops, chopped)
Salt and pepper
4 drops Tabasco sauce

Fry bacon until crisp. Remove from pan and set aside. In medium bowl beat eggs until foamy. Stir in potatoes, cheeses, milk, onion, salt and pepper and Tabasco sauce. Pour into greased 9 inch square Pyrex baking dish. Sprinkle with crumbled bacon and cornflakes. Refrigerate, covered, overnight.

Next morning, remove from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered 50 to 60 minutes at 350 degrees. Serves 6.