Something special happens when corn, cheese, and bacon come together especially when it happens and is still only 3 points plus. It’s a happy world when I can eat these three things and still not be scared to put on a bathing suit. This recipe is inspired by a classic Southern Corn and Bacon Pie, but to save calories I eliminated the crust and use skim milk instead of half and half. It still tastes rich and decadent with the bacon and the cheese and no one will ever believe it’s healthy. Serve up with a little salad and it makes a perfect meal. If you decide to add a crust, I would recommend one with cornmeal that would be delicious. Like a little spice? Replace the red pepper with a poblano.
Crustless Corn and Bacon Pie
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- 4 U pieces bacon, coarsely chopped
- 1 U small onion, chopped finely
- 1 cup red bell pepper, chopped
- 2 U ears corn, cut off the cob
- 1 cup skim milk
- 2 U large eggs
- 3 U egg whites
- 1/4 cup chives, minced
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
- 1/2 cup Gruyère cheese, shredded (about 2 oz)
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Preheat the oven to 400 degrees.
Heat the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest.
Add the onion and red pepper and cook for about 8 minutes until the onion begins to be translucent.
Add the corn and cook until cooked just through, about 3 minutes.
Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, Worcestershire sauce, chives, and cheese.
Pour the egg mixture into the skillet and cook for about 15 minutes on medium-low until the egg is almost set completely.
Place the skillet in the oven and cook for an additional 10-15 minutes until the top is cooked through and the top gets crispy.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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