Charred Corn and Hash Brown Breakfast Pie

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Remove the pie from the oven and evenly sprinkle the remaining shredded cheese and sliced green onion over the top. Turn off the oven, place the pie back into the warm oven, and let the cheese melt, 5 to 10 minutes.

9. 9

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

• Calories 787.19 kcal High
• Protein 35.85 g Good Source
• Carbs 30.52 g Moderate
• Total Fat 59.69 g High
• Saturated Fat 18.42 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 309.9 mg High
• Sodium 967.83 mg High
• Fiber 2.83 g Moderate
• Sugar 3.45 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 566.95 mg Good Source
• Iron 1.76 mg Low Source
• Potassium 360.87 mg Low Source
• Vitamin A 127.11 mcg_rae Moderate
• Vitamin C 1.51 mg Low Source
• Vitamin D 4.1 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Corn 🌽