Scrubs and Kaleidoscopes: Breakfast Eggrolls

I'm always looking for new ways to make my morning routine quicker, especially on days when I have to wake up before 5am. I've found that pre-making my breakfasts on Sunday lets me sleep in an extra fifteen minutes during the week.
For a quick, healthy breakfast, I heat up a breakfast eggroll and pair it with greek yogurt. Each roll has around 150 calories and a serving of veggies!

Breakfast Eggrolls (Makes 5 rolls)

Egg Roll wrappers
3 eggs
A couple handfulls of spinach, chopped
1/2 cup chopped tomatoes
2-3 slices of turkey bacon, cooked and cut into small pieces (I just microwave mine)
A couple dashes of dried basil
Salt and pepper to taste (I only add pepper)
Mrs. Dash Table Blend to taste
1/2 cup 2% shredded cheddar cheese
Small bowl/cup of water

1. First, preheat your oven to the temperature indicated on your eggroll package (or 375 if not otherwise specified) and spray a cookie sheet with nonstick cooking spray.

2. Next, scramble your eggs and fry them until fully cooked. While your eggs are cooking, chop up your spinach and cooked turkey bacon, then stir them into your cooked eggs. Add seasonings to taste.

3. Scoop a small amount of your filling onto the center of an eggroll wrapper, and sprinkle some cheese on top.

4. Fold the corner of the eggroll closest to you over the filling, then the two sides.

5.Next, dip your fingers in the bowl of water, and wet the final edge of the eggroll. Roll it tightly, with wet corner as the outermost part of the roll.