Corn & Carrot Breakfast Stack
If you’re looking for an easy breakfast that’s cheesy and packed with wholesome ingredients, this Corn & Carrot Breakfast Stack is one to add to your morning routine. Instead of bread, the “buns” are made from a simple mixture of corn, carrot, mozzarella, and egg that bakes into golden. Layered with creamy avocado and a perfectly fried egg, it’s a satisfying breakfast that’s as delicious as it is simple.
I love this recipe because it uses just a handful of ingredients, comes together with minimal prep and feels a little more special than the usual toast or sandwich. The baked veggie rounds hold everything together while adding a naturally sweet flavor from the corn and carrot.
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Naturally gluten-free.
- A great way to enjoy more vegetables for breakfast.
This breakfast is proof that simple ingredients can create something both nourishing and satisfying. Whether you’re meal planning for the week or making a relaxing weekend brunch, this Corn & Carrot Breakfast Stack is an easy recipe you’ll want to make again and again. Give it a try, and make it your own with your favorite toppings!
Corn & Carrot Breakfast Stack
2
servings10
minutes30
minutesIngredients
1 cup corns
1 cup shreded carrots
3/4 cup grated mozzarella
1 egg
- For Assembling
Fried egg
Slices avocado
Directions
- Preheat your oven at 350F.
- In a bowl, mix corn, grated carrot, mozzarella cheese and egg until well combined.
- Divide the mixture into 4-5 circles on a parchment-lined baking sheet, shaping them into rounds. If you want a bigger circle, this recipe will make around 3 wraps.
- Bake for about 25 minutes, or until golden around the edges. Let it cool to touch before assembling.
- Fry an egg to your preferred doneness.
- Place one baked veggie round on a plate, top with avocado slices and the fried egg, then season with salt and black pepper if needed.
- Finish with the second veggie round on top and enjoy.