Corn and Bacon Brunch

10 to12 slices bacon, chopped- use leanest part           
6 cups fresh corn kernels—about 8-12 ears
½-1 cup chopped green onion—about 2 bunches
3 cups 2% milk
¾ cup shredded parmesan—3 oz
1  teaspoon salt
1  teaspoon pepper
6 large egg whites, lightly beaten
3 large eggs, lightly beaten

Preheat oven to 375*, spray large Pyrex dish with cooking spray.

 Cook bacon in a large nonstick pan over medium-high heat for 3 minutes or until bacon is lightly browned.  Add corn and onions, sauté 3 minutes. Cover the bottom of the baking pan with corn mixture.  Combine the remaining ingredients (except only ½ the parmesan) in a bowl on pour over the corn mixture.  Stir a bit to mix corn into eggs.  Sprinkle the remaining parmesan over the top.  Bake 375*  approx 35 minutes or until set. Can be baked in Trivection Speed Bake, casserole, time is approx 15 minutes.

 Serving ideas: with hash browns, fruit and toast for brunch, with tomatoes and basil for Summer dinner.