Preheat oven to 350°F and grease a 9-inch cake pan. Whisk together eggs, milk, salt and pepper in large bowl. Stir in shredded cheese, chopped bacon and scallions.
Gently peel off one thin layer of room-temperature phyllo dough and cover remaining sheets with a damp paper towel to maintain moisture. Brush sheet with melted butter, and then form dough into pan, allowing it to go up the sides.
Repeat this step with remaining sheets, covering the entire pan. Allow the last 5–6 layers to go up and fold over edges of the pan—forming a crust all the way around. This will help keep the dough from falling into the egg mixture, and will give the crust a leafy/ﬂakey look. Phyllo sheets may wrinkle and do not need to be perfectly smooth against the pan.
Gently pour egg mixture into phyllo crust.
Bake for 50 minutes, or until the center is set. Remove from oven and set on a wire rack. Gently break off over- hanging pieces of phyllo to help loosen it from the pan and to better display the layers of crust. Slice into 8 portions, serve and enjoy.