Description
These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich.
Yield: 6servings | Serving Size: 2egg rolls
Ingredients
6large eggs
1tablespoonwater
1/4teaspoonkosher salt
black pepper, to taste
1/2poundchicken or turkey sausage
2tablespoonschopped green onions
2tablespoonsdiced red bell pepper
olive oil spray
12egg roll wrappers
salsa, optional for dipping
Instructions
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
