Phyllo Breakfast Pizza

Defrost your phyllo dough in the refrigerator for a few hours or overnight. This will ensure you have a pliable sheets that are easy to work with. Trim phyllo to the size of the supplied baking sheet, about 2 inches off the long end. 
 Take the supplied Sheet Pan and brush well with butter. Take a sheet pf phyllo dough and place on greased pan. Brush this layer with butter and layer another sheet of phyllo on top. Repeat layering and butter brushing process until about halfway.

At the halfway point, sprinkle 1/2 cup Italian cheese blend and 1/2 cup Feta cheese. Leave about a 1 inch margin on all sides and brush with butter. Sprinkle dried oregano evenly onto cheese layer. Layer another sheet of phyllo dough and repeat layering and buttering process until all sheets are used up.

On the top layer of the phyllo sheet, sprinkle the rest of the cheese and arrange asparagus spears and tomatoes. Drizzle olive oil on vegetables and season with salt and pepper.

Bake in Oven for about 10 minutes or until the phyllo is a light golden brown.

Take the sheet pan out of the oven and crack the eggs on top of the tomatoes. Take your slices of prosciutto and arrange beautifully across the sheet pan. Return the pan to the Oven and bake for a further 8 minutes or until the eggs are set.

Dress the arugula with olive oil, a tablespoon of lemon, salt and ground black pepper. 
 Take the sheet pan out of the Oven and arrange fresh arugula salad across. Drizzle with olive oil and a final seasoning of salt and black pepper and serve immediately.