YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES | COOK TIME : 15 MINUTES
6 large eggs
1 tablespoon water
1/4 teaspoon kosher salt
black pepper, to taste
1/2 pound chicken or turkey sausage
2 tablespoons chopped green onions
2 tablespoons diced red bell pepper
olive oil spray
12 egg roll wrappers
salsa, optional for dipping
Beat eggs with water, salt and black pepper. In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain. Stir in scallions and peppers and cook 2 minutes. Set aside on a dish. Heat the skillet over medium heat and spray with oil. Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture. Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond. Add 1/4 cup of the egg mixture on the bottom third of the wrapper. Carefully lift the bottom point nearest to you and wrap it around the filling. Dip your finger into a small bowl of water and run it along the edges of the wrapper. Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Repeat with remaining filling and wrappers. Spray all sides of the egg rolls with oil and rub with your hands to evenly coat. Preheat air fryer to 370F.Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp. Serve immediately with salsa, if desired.
EGG ROLL OVEN RECIPE:
Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway. From frozen, 375F 18 to 20 minutes, flipping halfway.
These egg rolls are perfect to make ahead and freeze for later. You don’t even have to thaw them – just bake them from frozen. Freeze in a freezer-safe bag for up to six months. If air frying frozen breakfast egg rolls, cook for 12 to 14 minutes. For the oven, bake at 375 degrees for 18 to 20 minutes.
CAN YOU FREEZE EGG ROLL WRAPPERS?
Yes, if you have any leftover egg roll wrappers, you can freeze them. You may want to put a piece of parchment paper in between each wrapper so that they don’t freeze together.
BREAKFAST EGG ROLL VARIATIONS:
Omit the sausage to make them vegetarian.
Swap the sausage for bacon.
Add shredded cheddar cheese to the eggs.
If you don’t have any green onions, you can use yellow onions.
Add in some fresh diced jalapenos with the sauteed veggies for a little heat.
Serving: 2 egg rolls, Calories: 240 kcal, Carbohydrates: 24.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1g, Sugar: 1g