Bacon and Eggs Phyllo Breakfast Pizza

• Meat

  • 3 slices Bacon, cooked and crumbled

• Produce

  • 1 cup Cherry tomatoes
  • 1 tsp Oregano, dried
  • 1 Parsley, fresh

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 10 Phyllo sheets
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 Oil based cooking spray

• Dairy

  • 1/2 cup Feta cheese
  • 2/3 cup Italian cheese blend

Found on diethood.com

Description

Ingredients

• 1/2 cup crumbled feta cheese
• 1/3 cup Italian Cheese Blend
• 1 teaspoon dried oregano
• salt and fresh ground pepper, to taste
• 10 phyllo sheets
• oil based cooking spray
• 1 cup cherry tomatoes, halved
• 3 eggs
• 3 slices bacon, cooked and crumbled
• 1/3 cup Italian Cheese Blend
• fresh chopped parsley, for garnish

Directions

• Preheat oven to 375F.
• In a small mixing bowl combine cheeses, oregano, salt and pepper; mash with the back of a fork until completely blended and spreadable. Set aside.
• Lightly grease a jellyroll pan with cooking spray.
• Place 1 phyllo sheet on the bottom of the pan and lightly spray with cooking spray.
• Layer two more phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next.
• Spread 1/3 of the prepared cheese spread over the third phyllo sheet.
• Continue to layer 3 more sheets, spraying each phyllo sheet with cooking spray before adding the next.
• Spread 1/2 of the remaining cheese spread over the stack of phyllo sheets.
• Layer the last 4 phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next.
• Spread the remaining cheese spread over the last sheet.
• Add halved tomatoes on top.
• Crack the eggs over the tomatoes.
• Sprinkle with crumbled bacon.
• Top with cheese.
• Bake for 18 to 20 minutes, or until phyllo is a golden brown and eggs are cooked.
• Remove from oven.
• Garnish with fresh parsley.
• Cut and Serve.

Nutrition