Shape each piece into a basket with a diameter of about 5 to 7” and with ½” walls. (Baskets may be round, oval or oblong.)
Brush the entire surface with egg wash and with a fork poke holes (dock) all over the surface of the basket. This helps to prevent the dough from puffing in the oven.
Remove the baskets and fill them with the greens and bacon. Drop an egg on each, then finish up with the asparagus, mushrooms, tomatoes, chives, and goat cheese. Season with salt & pepper.
This recipe is easily made dairy free by omitting any cheese or using a cheese substitute.