Bacon & Egg Pie

NOTES: this pie recipe makes either an 8 x 8 or 9 x 9 square pan.

You can also substitute real bacon with veggie sausage, chopped.

Roll out 1 sheet puff pastry and line your pan.

Sprinkle chopped onion on bottom.

Lightly cook bacon and chop into 1 inch pieces, sprinkle over onion. (Use veggie sausage here)

Peel and thinly slice (you can use a mandolin slicer here) potato and layer overlapping slices slightly to make a shelf.

Crack the eggs whole and carefully place randomly over the potato slices. Sprinkle with salt and pepper.

Roll out 2nd sheet of puff, place over the filling, crimp edges together and poke holes in top.

Bake at 375F for 35-40 mins, until puffed and golden brown.

YUM