Roasted Corn Breakfast Pie

This was inspired by my mother-in-law's (Dana Rock) breakfast casserole. I added my own twists and changes to create this roasted corn breakfast pie.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 414 Calories

Ingredients

• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• cooking spray
• 1 small yellow onion, chopped
• 2 cups shredded Cheddar-Monterey Jack cheese blend, divided
• 1 tablespoon avocado oil
• 2 tablespoons rice flour
• 8 large eggs, beaten
• 1 tablespoon minced fresh cilantro
• 1 ½ cups uncooked frozen hash browns, or more to taste
• 4 strips bacon, cut into 1/2-inch pieces
• 2 large white mushrooms, chopped
• 1 cup fresh or frozen corn
• 2 stalks green onions, chopped, divided
• 1 medium finely chopped cooked carrot

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).

Step 2

Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.

Step 3

Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.

Step 4

Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.

Step 5

Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.

Step 6

Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.

Step 7

Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.

Step 8

Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.

Step 9

Remove and allow to cool for 5 to 10 minutes before slicing and serving.