Roasted Corn Breakfast Pie

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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