Breakfast Crunch Wrap

Ingredients

• 8 eggs
• 1 cup milk
• 1/4 teaspoon McCormick® Pure Ground Black Pepper
• 4 (8-inch) flour tortillas
• 1 cup shredded white Cheddar cheese, divided
• 2 cups baby spinach, divided
• 4 ounces deli ham, chopped, divided (about 1 cup)
• 1 cup franks redhot goldfish
• Frank's RedHot® Original Cayenne Pepper Hot Sauce, for serving

directions

1. WHISK eggs, milk and pepper in large bowl. Spray large non-stick skillet with no stick cooking spray. Heat on medium-low heat. Add 2/3 cup of the egg mixture to the pan, swirling to coat bottom. Immediately dip one side of a tortilla into egg mixture in skillet. Turn tortilla and place dipped-side up in skillet. Cook just until eggs are set on the bottom, about 2 to 3 minutes.
2. LAYER tortilla with 1/4 cup of the cheese, 1/2 cup of the spinach, 1/4 cup of the ham and 1/4 cup of the Goldfish crackers. Reduce heat to low, cover pan. Cook 2 to 3 minutes, or just until cheese has melted and spinach is wilted. Remove from skillet. Repeat with remaining ingredients. Roll to enclose filling. Cut Crunch Wraps in half and serve with RedHot Sauce.
3. Test Kitchen Tips:
   •Skip the tortillas and make egg muffins for breakfast on-the-go. Mix all ingredients together in a large bowl and pour evenly into cups of muffin tin sprayed with no stick cooking spray. Bake in preheated 350°F oven 20 to 25 minutes or until eggs are set.
   •Substitute sautéed onions and bell peppers in place of the baby spinach for a savory southwest twist.