Roasted Corn Breakfast Pie

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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.

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Prep Time:
30 mins
Cook Time:
1 hrs
Stand Time:
20 mins
Total Time:
1 hrs 50 mins
Servings:
6
Yield:
1 9-inch pie

Ingredients

Crust:

  • cooking spray

  • 1 ½ cups uncooked frozen hash browns, or more to taste

Filling:

  • 4 strips bacon, cut into 1/2-inch pieces

  • 2 large white mushrooms, chopped

  • 1 small yellow onion, chopped

  • 1 tablespoon avocado oil

  • 1 cup fresh or frozen corn

  • 2 stalks green onions, chopped, divided

  • 1 tablespoon minced fresh cilantro

  • 1 medium finely chopped cooked carrot

  • 8 large eggs, beaten

  • 2 cups shredded Cheddar-Monterey Jack cheese blend, divided

  • 1 teaspoon salt, or to taste

  • ½ teaspoon freshly ground black pepper, or to taste

  • 2 tablespoons rice flour

Directions

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

  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.

  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.

  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.

  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.

  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.

  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.

  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.

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

Cook's Note:

When prebaking the hash brown crust make sure to not overcook it. You don't want the crust to get too dark when you return it to the oven to bake the pie. You are just prebaking the crust enough to get it to firm up and partially bake.

Nutrition Facts (per serving)

414 Calories
31g Fat
19g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 414
% Daily Value *
Total Fat 31g 40%
Saturated Fat 14g 71%
Cholesterol 294mg 98%
Sodium 827mg 36%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Protein 21g
Potassium 469mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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