Cook the sausage: Heat a skillet over medium. Add the breakfast sausage, breaking it up with a spatula. Cook until browned and cooked through, 5–7 minutes. Drain any excess grease and set aside.

Sauté the veggies: In the same skillet, add a little oil if needed. Cook bell pepper for 2–3 minutes until slightly softened. Add spinach and cook just until wilted. Remove to a bowl.

Scramble the eggs: Whisk eggs with a pinch of salt, pepper, garlic powder, and onion powder. Add to the skillet over medium-low heat and scramble gently until just set but still soft. Don’t overcook—they’ll continue cooking later.

Make the filling: In a mixing bowl, combine scrambled eggs, cooked sausage, sautéed veggies, green onions, shredded cheese, and cream cheese. Stir until the cream cheese melts and everything is well distributed. Taste and adjust seasoning.

Prep the wrappers: Lay out your low-carb tortillas or cheese wraps. If using cheese wraps, handle gently—they’re flexible but delicate.

Fill and roll: Spoon 2–3 tablespoons of filling in a line near the lower third of each wrap. Fold the sides in, then roll tightly like a burrito. Place seam-side down.

Choose your cooking method: Air fryer: Preheat to 375°F (190°C). Brush rolls lightly with oil. Air-fry 6–9 minutes, turning halfway, until golden and crisp.

Oven: Preheat to 400°F (200°C). Place rolls on a parchment-lined sheet, brush with oil, and bake 12–15 minutes, turning once.

Pan-fry: Heat a thin layer of oil over medium. Cook rolls 2–3 minutes per side until crisp and browned.

Serve: Let rest 2 minutes to set, then slice on the diagonal if you like. Serve with your favorite low-carb dips.