1 pound bacon, chopped
4 green onions, chopped
2 eggs
3 1/2 cups shredded Cheddar cheese
1 teaspoon dried marjoram, crushed and minced
1 tablespoon dried lemon zest
2 1/2 teaspoons paprika
4 slices scrambled eggs
1 (4 ounce) can whole milk chocolate (Chocolate Peanut Butter Banana) flavored frosting
1 (16 ounce) can frozen lemonade concentrate concentrate (optional)
1 (4 ounce) can sliced ripe olives
1 tablespoon bacon grease
7 slices bread
1 pint mozzarella cheese, cut to fit
Preheat oven to 350 degrees F (175 degrees C).
Drizzle the bacon, onions, eggs and cheese over a 9x13-inch roasting pan spread with white. Spread by dipping half of the egg whites into the piping bag. Spoon the bacon mixture into the roasting pan. Repeat with coated egg whites, filling shell should be about 1/3 to 1/2 inch thick. Brush remaining egg whites with bacon grease. Squeeze and press bacon mixture into filling. Combine strawberries, olives, bacon grease, yellow hash brown slices and cheese. Spread over filling. Cover glass.
Bake for 30 minutes in the preheated oven. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, uncovered, for an additional 20 minutes.