Wisconsin Breakfast Cheese Pie Recipes

Steps:

• 1. In a large mixing bowl, combine all the filling ingredients and blend well. Set aside.
• 2. Preheat oven to 300-degrees. In a large bowl combine the flour, sugar, baking powder, and salt; mix well. Add the melted butter, eggs, milk and vanilla and mix lightly but thoroughly by hand.
• 3. Spoon half of the batter into 2 greased 9-inch pie pans. Top with filling, spreading out with a spoon, but don't mix in.
• 4. Drop remaining batter on top of the filling by small spoonfuls, spreading out gently to cover filling as thoroughly as possible. (It will all come together during baking.)
• 5. Bake for 1 1/2 hours. Cut into wedges and serve with fresh fruit sauce and bacon.
• 6. I have served this with stewed rhubarb, applesauce and a strawberry/raspberry sauce. It depends on the season and what I have on hand.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate.
• Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions.
• Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. , In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.