My newest answer to the breakfast blues is adapted from the Shara Walvoort’s BLT Brunch Pie here at 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 ’til done and snipped it with kitchen scissors since it wasn’t crispy enough to crumble, and sliced my own organic frozen tomatoes.
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!