This was last night’s take on bacon and eggs for dinner!

Phyllo Bacon and Eggs

4 sheets phyllo pastry
1 cup grated mozarella cheese
6 strips turkey bacon
5 hard boiled eggs
1 cup cherry tomatoes
olive oil for brushing pastry
cracked black pepper to taste

Preheat oven to 375F degrees. Line a baking sheet with lightly oiled parchment paper.
Lay out two sheets of phyllo and brush with olive oil. Lay out another two sheets to they overlap about four inches. Brush those with olive oil.

Starting at one end of the phyllo, lay out the bacon perpendicular. Sprinkle entire pastry with cheese. Arrange the eggs about four inches or so from the edge of the pastry, so they sit on top of the bacon. Lay the cherry tomatoes on the inside edge of the eggs. Grind fresh black pepper over the entire pastry.

Starting with the short edge near the eggs, carefully roll the pastry over the eggs and tomatoes; tuck in the eges to form a seal, and continue to roll until you have a nice round log. Lift the roll onto the lined baking sheet. Lightly brush with oil and bake the filled pastry about 25 minutes, or until golden brown. Allow to rest about five minutes before slicing and serving.

Serves four.