Bestest Breakfast Egg Rolls

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Cook sausage in a large skillet sprayed with nonstick spray. (Refer to package for temp and cook time.) Transfer to a cutting board.

Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add bell pepper and onion. Cook and stir until slightly softened, about 4 minutes.

Reduce heat to medium. Add egg whites/substitute and seasonings. Cook and scramble until veggies are soft and eggs are fully cooked, about 3 minutes.

Transfer egg scramble to a medium-large bowl.

Chop or crumble sausage. Fold sausage and cream cheese into egg scramble.

Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the egg scramble (about 1/3 cup) in a row a little below the center.

Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep filling from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water.

Place on the baking sheet, and repeat to make 5 more egg rolls.

Spray with nonstick spray. Bake until golden brown, 23 - 25 minutes.