Chop up the bell peppers, baby spinach, and chicken sausage links 

Spray a medium frying pan with olive oil spray and heat over medium-high heat 

Sautee the chopped bell peppers for 5-6 minutes 

Wisk the eggs and egg whites in a large bowl 

Spray a large frying pan with olive oil spray and heat over medium heat. Cook the egg mixture until the eggs are cooked through 

Add in the spinach and mix continuously until the spinach is wilted 

Add in the chicken sausage and cook for about 2 minutes more. Spinkle on the onion powder, salt, and pepper and mix well. 

Lay the wraps out on a flat surface to assemble the burritos. 

Sprinkle cheese down the middle of each wrap, add the peppers, and finally the egg mixture. (split the cheese, peppers, and egg mixture evenly between the 10 wraps) 

Fold in the sides of wrap and then roll over one end of the wrap until no more wrap remains. 

Wrap in aluminum foil and place in an air tight container. 

They can be stored in the fridge for up to 4 days and in the freezer for up to 2 months. To reheat: place on a paper towel in the microwave to prevent the burrito from getting soggy. Heat in microwave for 1 to 1.5 minutes. Enjoy! (I enjoy adding some salsa when I eat them!)