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Soften cream cheese in the microwave and stir in green onions, cilantro, and a pinch of salt and pepper.
Whisk together whole egg, egg whites, diced mushrooms, and a pinch of salt and pepper. Scramble over medium low heat just till set.
Stir in cream cheese mixture. (Now if you want them to be perfect, weigh mixture and divide that number by six taquitos to know how much mixture to put in each.)
Cut the wraps into fourths. Place a line of eggs down the length of each rectangle and roll (long ways.) Place on parchment lined baking sheet, seam down.
Spray with cooking spray and sprinkle with kosher salt. Bake at 425 for about 8-12 minutes or until the edges are brown to your liking.
Serve with any taquito toppings you like, but especially this light cilantro lime ranch!
Leftovers can be stored in an airtight container in the fridge and reheated in the oven, on a skillet, or in the TOASTER.