Roasted Corn Breakfast Pie Recipe

There's nothing quite like starting your day with a delicious and hearty breakfast, and this Roasted Corn Breakfast Pie is the perfect way to do just that. This savory and satisfying dish combines the flavors of sweet and smoky roasted corn with creamy eggs and rich cheese, all baked together in a flaky pie crust. Whether you're hosting a brunch for a crowd or just looking for a special weekend breakfast treat, this recipe is sure to become a favorite in your household.

One of the key...

One of the key ingredients in this recipe is the roasted corn, which adds a depth of flavor and a touch of sweetness to the dish. Roasting the corn allows it to caramelize and develop a rich, smoky flavor that pairs perfectly with the other ingredients in the pie. Combined with the creamy eggs and gooey cheese, the roasted corn creates a filling and satisfying breakfast that will leave you feeling satisfied for hours.

Another great thing about this Roasted Corn Breakfast Pie is that it's incredibly versatile. You can add in your favorite breakfast meats like bacon or sausage, or even throw in some sautéed veggies like bell peppers or onions to customize it to your liking. Plus, it's a wonderful make-ahead dish that you can prepare the night before and then bake in the morning, making it perfect for busy mornings or lazy weekend brunches.

Not only is this Roasted Corn Breakfast Pie delicious and easy to make, but it's also a great way to use up leftover corn from a summer barbecue or cookout. Instead of letting those leftover ears of corn go to waste, simply cut off the kernels and roast them up to use in this tasty dish. It's a clever way to repurpose leftovers and prevent food waste, all while creating a delicious and satisfying breakfast.

From its delightful blend of flavors to its ease of preparation and versatility, this Roasted Corn Breakfast Pie is a fantastic addition to any breakfast or brunch menu. So, roll up your sleeves, grab some fresh corn, and get ready to impress your friends and family with this delightful dish at your next breakfast gathering.

Ingredients

cooking spray
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 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

Information

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

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

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.

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.

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.

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.

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.

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.

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.

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

Nutrition

414 cal.

Total Fat: 31g
Saturated Fat: 14g
Cholesterol: 294mg
Sodium: 827mg
Total Carbohydrate: 19g
Dietary Fiber: 2g
Protein: 21g
Potassium: 469mg

How to Make Roasted Corn Breakfast Pie - A Step-by-Step Guide

Ingredients

Information

Nutrition

414 cal.

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