Breakfast To Go In Phyllo - cooking recipe

Ingredients

1 red potatoes, peeled and grated with processor or hand grater
6 slices bacon
1 cup finely diced portabella mushroom
1/3 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1 plum tomato, seeded and diced small
5 ounces frozen spinach, chopped finely (You dont have to thaw or drain)
1/2 cup crumbled feta cheese
onion powder
garlic powder
paprika
salt & fresh ground pepper
6 eggs
2 tablespoons milk (not powdered)
1 cup butter, melted for phyllo dough preparation
1 package phyllo dough

Preparation

Cook bacon until crisp in a pan (preferable NOT non stick)
cast iron will work best
Cool and chop into bits
Remove all but 1 tablespoon of bacon grease and place potatoes in pan with garlic and onion powder and paprika to your taste (Make sure you squeeze water out of potatoes good if they were put in to keep from browning)cook about 10 mins on med heat stirring occasionally
Scrap pan good to get the nice brown stuff from the bottom and remove from pan and set aside
And add another tablespoon of bacon grease to sautee the mushrooms, peppers, onions, spinach and tomatoes
Cook about 5 minutes
Beat eggs and milk till frothy
Return potatoes to pan and add bacon and add eggs to the pan and with a fork move the food in pan so eggs fall into crevises and covers bottom of pan
Cook on low heat for 5 mins and then add feta and start to scramble mixture using a spatula to keep from sticking to the bottom of pan
Cook until eggs are thoroughly cooked and no longer shiny
Set aside to cool
Follow directions on box for thawing phyllo if working with large sheets cut in half and use 6 sheets
Butter each sheet well on top before adding another layer
Place 1/4 of filling elongated in middle of dough and roll like a burrito folding once over the mixture pulling it tight over filling and then glently fold over sides and continue to roll
Add more butter to the top and any \"dry\" spots and score three lines on top and place on a well buttered cookie sheet and bake at 400 for 25-25 mins or until golden brown
Serve warm