Breakfast Egg Rolls

6 eggs

2 tablespoons milk

salt and paprika to taste

3 cups baby spinach

12 slices of roasted bacon

butter for coating skillet

»  In a large bowl, use a fork to mix eggs, milk, salt, and paprika until well incorporated. Chop spinach and add it to the egg mixture, mixing slightly. Preheat the skillet with butter to medium heat. Pour 2 tablespoons of the egg batter into the hot skillet to form a thin crepe. Fry for about 2 minutes on each side, then transfer to a plate. Repeat with remaining mixture. Cut the egg crepes into halves. Roll each half and wrap it with a slice of roasted bacon, then fix the bacon in place using a thin wooden stick.

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