Looking for a quick, easy, and delicious dish to make for brunch? Look no further than this tasty morsel. The original is here; I made a few modifications, mostly for simplicity, and in no time I had an entertainment-worthy pie. I think you could easily make your own modifications, in terms of crust, veggies, even the omission of the bacon would probably work well for non-meat eaters. Enjoy!
Bacon and egg pie
2 sheets frozen puff pastry, thawed
4 slices turkey bacon, browned and chopped
1 cup frozen peas, thawed
1 14-ounce can whole potatoes, diced
5 large eggs
salt and pepper
Roll out one pastry sheet to make a round to fit a 9″ pie plate, and ease it into a lightly greased pie plate.
Spread half the bacon, peas, and potatoes into it. Crack the eggs into a separate bowl and beat lightly. Pour half the eggs over the mixture in the crust.
Add the rest of the bacon, peas, and potatoes. Dribble the rest of the eggs over the top.
Moisten the edge of the pastry. Roll out the other pastry sheet, the same size as the first, and place it over the top of the filling. Trim the edges and crimp. With a thin knife, stabe the center twice to make a “+” hole. Decorate the pie with the trimmings.
Bake in a preheated oven at 400 degrees F until the pastry is golden brown and the filling is set. Makes 6 servings.
Awarded to me by 
got no milk 