Preheat oven to 400 degrees Fahrenheit
Place a sheet of parchment paper on your counter. Cut five slices of turkey bacon in half. Line up five horizontal rows of one and half slices of turkey bacon, alternating which end has the half slice of turkey bacon. Fold back every other row and place one and a half slices of turkey bacon vertically. Fold forward the bacon rows, and fold back the opposite rows. Place another one and a half slices of turkey bacon vertically, alternating which end has the half-slice of bacon. Repeat this process for four vertical rows.
Place an eight-inch pie plate over the turkey bacon and use the parchment paper to help flip it into the pie plate. You may have to adjust the weave a little in the pain to fill in the gaps. Bake in the preheated oven for 20 minutes.
Meanwhile, heat one tablespoon butter in a large frying pan. Dice the onion into a quarter-inch dice. Saute in the melted butter for approximately five minutes.
Cut up the remaining turkey bacon into bite-size pieces. Add to the onion and continue sauteing for another five minutes.
Drain the water from the mushrooms and add to the frying pan, about three more minutes.
Break the eggs into a bowl and whisk together. Add the milk and whisk well to combine.
Pour the eggs into the onion, bacon and mushroom mixture and toss with a spatula until the eggs are cooked through, approximately five minutes. Add the pepper in the last minute of cooking.
Pull the bacon crust out of the oven. Carefully pour out any grease that accumulated in the bottom of the pan.
Place the six slices of cheddar cheese on top of the bacon crust. You may have to tear some pieces in half to get it all to fit properly.
Pour the bacon, egg, onion and mushroom mixture into the pan. Top with shredded cheese. Bake in the oven for 10 to 15 minutes, until the cheese is melted on top. Allow to cool for a few minutes before cutting. Cut into six even slices and enjoy!