Make sure you have an open workspace with plastic wrap, brush, and a clean damp kitchen towel
Preheat large pan on medium-low. Mix milk, cream cheese, eggs, season with salt and pepper. Once the pan is warm, add butter. Add egg mixture to warm melted butter in pan. Cook eggs, soft scrambled, you want them kind of mushy, not cooked through.
Remove from the stovetop, add spinach, tomato, and bacon to eggs, mix well and set aside.
Open Phyllo dough, unroll, place on a dry surface, cover dough with plastic wrap and then damp towel. (The dough will dry out if left open and covered. It will also turn to mush if it gets wet.)
Place 2 sheets of Phyllo dough flat, paint with melted butter. Add a scoop of egg mixture (about 1/4 cup) to top of dough sheet, fold over the dough, fold over sides and roll down to the end. Please seam-side down on a parchment paper-covered baking sheet. Repeat until the mixture is gone, making sure to cover dough sheets each time.
Either place in pre-heated oven at 375 and bake for 10-15 minutes, or place in freezer for 20-30 minutes then place in freezer bag until ready to eat.
Bake frozen for 20-25 minutes at 375.