Whisk the eggs: In a bowl, whisk 6 eggs with the cream or almond milk, plus a good pinch of salt and pepper, until smooth and slightly frothy. This makes the wraps tender and flexible.

Prep fillings: Cook and crumble bacon or sausage if using. Sauté veggies in a small amount of oil until tender. Keep everything warm.

Heat your pan: Place a nonstick skillet (8–10 inches) over medium heat. Add a small pat of butter or drizzle of oil and swirl to coat.

Make the egg wrap: Pour about 1/3 to 1/2 cup of the egg mixture into the pan. Tilt the pan to spread the eggs into a thin, even layer, like a crepe. Cook for 1–2 minutes until the edges set and the top looks mostly dry.

Flip carefully: Slide a thin spatula around the edges and gently flip. Cook another 15–30 seconds to finish. Transfer to a plate. Repeat with the remaining egg mixture, adding more butter or oil as needed.

Fill and fold: While each wrap is warm, sprinkle cheese down the center and add your cooked protein, veggies, and avocado. Fold the sides over like a burrito or roll up like a wrap.

Warm through (optional): Place the filled wrap back in the pan for 30–60 seconds to melt the cheese and crisp the outside slightly.

Serve: Top with herbs, hot sauce, or sugar-free salsa. Serve immediately.