My newest answer to the breakfast blues is adapted from tasteofhome.com, a website my mother-in-law inadvertently directed me to when she clipped and shared recipes from their magazine. I come from and married into a long line of kitchen whizzes. My grandpa used to say, “You girls can’t help being good cooks.” One of my family’s most-turned-to recipe books is a Taste of Home hardcover of annual prizewinning recipes my mother gave our daughters.
The original BLT Brunch Pie by Shara Walvoort of Oostburg, Wisconsin, is here: https://www.tasteofhome.com/recipes/blt-brunch-pie/. I swapped out the dried basil for a 1/2 tablespoon of fresh snipped, substituted butter for the shortening, left out the mushrooms, cooked the bacon only until done and snipped it with kitchen scissors since it wasn’t crispy enough to crumble, and sliced my own organic frozen tomatoes since I had no fresh on hand.
I also skipped fluting the pastry edges and just pressed it into the plate, laid half the tomato slices over it, topped with the mayo mixture, then remaining tomato slices. I didn’t insert a knife to check for doneness, relying instead on how it looked and knowing leftovers would be reheated. My quick version does remind me of a warm, creamy BLT (sans lettuce). Yum!