Line a 27cm x 18cm oblong pan with baking paper. Overlap sheets of pastry and line base and sides of pan, trim excess pastry.
Cook bacon and frozen Birds Eye Chopped Onions until tender, allow to cool. Spoon cooled mixture into prepared pastry case.
Gently break 6 eggs onto onion base and top with parsley, cheese and season with salt and cracked black pepper.
Bake in a preheated oven at 190ºC for 30 minutes. Serve hot or cold.