Prebake the pie crust about 10 min. in a 350 degree oven to set the crust. Leave the oven on and take crust out to cool slightly while the rest is prepared.

Take the ham and pulse it in a food processer until it is ground up. Take the onion and pepper and do the same. Combine the ham, onion, and pepper. In a non-stick skillet, place the bacon grease and oil and get it hot. Add the ham mixture and sauté until onions and pepper soften. Place in the pie crust and spread it out.

Place the tomato slices or pieces of canned tomato over ham mixture. The cheese goes next. Cover the tomato/ham mixture with cheese.

In the skillet used for the ham, add a little butter and heat. When pan is hot add eggs and allow to start cooking. Stir like you are making scramble eggs but don't cook all the way. When the eggs start to form up but are still runny and you can pour them, do pour them over the cheese in the pie. The mixture should cover the top of pie but not be so runny that it flows outside the pie. Place in the 350 degree oven and bake until the eggs puff up.

When you put a tooth pick in the top of pie and it comes out clean, it is ready to serve. The ham mixture can be done in advance. I have even frozen it for a later date to be used in the pie. Left overs can also be frozen. Just cut the pie in slices and freeze on a cookie sheet before bagging. Great for an easy breakfast or meal. Microwave or reheat in an oven.