Roasted Corn Breakfast Pie

This was inspired by my mother-in-laws (Dana Rock) breakfast casserole. I extra supplementary my own twists and changes to create this roasted corn breakfast pie.

The ingredient of Roasted Corn Breakfast Pie

1. cooking spray
2. 1u2009u00bd cups uncooked frozen hash browns, or more to taste
3. 4 strips bacon, cut into 1/2-inch pieces
4. 2 large white mushrooms, chopped
5. 1 small yellow onion, chopped
6. 1 tablespoon avocado oil
7. 1 cup blithe or frozen corn
8. 2 stalks green onions, chopped, divided
9. 1 tablespoon minced roomy cilantro
10. 1 medium finely chopped cooked carrot
11. 8 large eggs, beaten
12. 2 cups shredded Cheddar-Monterey Jack cheese blend, estranged
13. 1 teaspoon salt, or to taste
14. u00bd teaspoon freshly dome black pepper, or to taste
15. 2 tablespoons rice flour

The instruction how to make Roasted Corn Breakfast Pie

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 in imitation of a potato crust that is on 1/4 to 3/8 inch thick. Depending around 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 attain realize enormously definitely lightly browned, 15 to 30 minutes. cut off surgically remove from oven and let stand while you finish preparing the filling.
4. Meanwhile, place bacon pieces in a large skillet and cook more than medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. go to 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 beyond medium heat. mount up corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, very nearly 5 minutes.
6. graze roughen contents of both pans into a large bowl, and mixture combination until anything is well combined. agree to cool for 5 minutes. fusion in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season considering salt and pepper and blend until capably skillfully combined. Sprinkle in rice flour, 1 tablespoon at a time, and mixture combination until fully incorporated. Pour merger into the prebaked potato pie crust and level afterward a spatula.
7. Bake in the preheated oven until the center is fully set occurring and no longer raw, 40 to 45 minutes. If the summit zenith starts to brown too much loosely cover when foil and cook until done.
8. sever pie from the oven and evenly sprinkle unshakable shredded cheese and sliced green onion on pinnacle of the pie. aim off the oven and set pie into the admiring oven and attain cheese to melt, 5 to 10 more minutes.
9. cut off surgically remove and comply to cool for 5 to 10 minutes to come slicing and serving.

Nutritions of Roasted Corn Breakfast Pie

calories: 414 calories
carbohydrateContent: 19.2 g
cholesterolContent: 294.2 mg
fatContent: 31 g
fiberContent: 2.1 g
proteinContent: 21 g
saturatedFatContent: 14.2 g
servingSize:
sodiumContent: 827.1 mg
sugarContent:
transFatContent:
unsaturatedFatContent: