Hawaiian Breakfast Wraps 6 eggs 1/4 cup milk or water 2 tablespoons butter 1/4 cup chopped ham 1/4 cup chopped red or green bell pepper 1 (8 ounce) can crushed pineapple, drained 4 (8-inch) flour tortillas Beat eggs and milk in a medium bowl until blended. Set aside. Melt butter over medium heat in large skillet. Sauté ham and bell pepper until lightly browned and pepper is tender-crisp. Stir in egg mixture. Add pineapple. Scramble until ingredients are hot and egg is at desired doneness, stirring constantly. Evenly divide egg mixture among tortillas. Roll as desired. Serve immediately.