Step 1

Combine the eggs, half & half, garlic powder, and olive oil in a large bowl. Season with salt and black pepper, to taste, and whisk until smooth.

Step 2

Melt one-half tablespoon of butter in a 10-inch non-stick skillet set over medium heat. Pour one quarter of the egg batter into the pre-heated skillet and swirl pan to evenly coat the bottom.

Step 3

Reduce heat to just below medium and cover the skillet. Cook just until the egg batter sets and is cooked through, approximately 4 minutes. Do not overcook.

Step 4

Transfer the egg wrap to a reserved platter and set aside. Repeat this process with the remaining batter.

Step 5

Meanwhile, add bacon to another skillet and cook until crispy, approximately 6 minutes.

Step 6

Transfer bacon to a plate lined with paper towels and blot off excess grease. Discard all but one tablespoon of bacon grease in the pan and add the baby spinach.

Step 7

Season with salt and black pepper, to taste, and cook, stirring occasionally, just until the spinach wilts, approximately 2 minutes.

Step 8

To serve, top each egg wrap with the spinach mixture, two strips of bacon, and some avocado slices.

Step 9

Add a dash of hot sauce and fold, if desired.