This easy recipe comes from our food allergy upcoming cookbook author, Barb. She hasn’t made this recipe in years, as both of her children have multiple allergies (including eggs), but wanted to share it with others, as she expressed that it certainly shouldn’t go to waste!
- 8 eggs beaten light and fluffy
- 8 pieces of bacon cooked and crumbled (you could use ham)
- 1/2 teaspoon of pepper
- 1 8oz package of vegan cheddar cheese shredded (I use Follow Your Heart or Galaxy Foods Vegan Rice Cheese as they melt the best)
- 1 ready to roll pie crust