“I finally made this after pinning this months ago on Pinterest. I can’t believe I slept on this recipe, it’s so good…”

Preheat oven and prepare casserole dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch casserole dish with baking spray.
Crinkle and arrange tortillas: Fold each flour tortilla in a zig-zag accordion-like shape. Place the crinkled tortillas vertically into the prepared baking dish, pressing them tightly up against one another to create standing pockets.
Fill with ham and spinach: Place the thin ham slices and drained cooked spinach into the valleys or pockets created by the crinkled tortillas, distributing them evenly throughout the casserole.
Prepare egg mixture: In a medium bowl, whisk together the lightly beaten eggs and whole milk. Season with kosher salt and freshly cracked black pepper to taste.
Pour egg mixture: Pour the egg-milk mixture evenly over the tortillas, trying to distribute the liquid throughout the casserole, ensuring it seeps into the crinkled pockets.
Top with cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Bake: Bake uncovered in the preheated oven for 18 to 20 minutes, or until the casserole is bubbling, the cheese is melted and golden brown, and the egg mixture is set.
Cool and serve: Remove the Crinkle Tortilla Casserole from the oven and let it cool slightly before serving. Serve warm and enjoy!