Breakfast Eggrolls

A neatly wrapped breakfast is always handy to have when you need to rush out the door. These breakfast eggrolls are a good choice for those mornings when you need to grab something and go. Make a batch of them ahead for the week and eat them over the next few mornings, letting them reheat as you get ready for the day. You can also make a large batch of them and freeze them so that you can have them whenever you want for the next few months. They’re also a delicious option for more leisurely mornings. These breakfast egg rolls contain sausage, cheese, egg and seasonings.  They’re made in the air fryer to cut down on the mess and oil involved in deep-frying.

Breakfast Egg Rolls Ingredients

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• Bulk pork sausage: Ground pork sausage tends to be fatty and helps the sausage remain moist while cooking.
• Sharp cheddar cheese and Monterey Jack cheese: A mix of shredded cheeses help bind the ingredients so that they don’t fall out of the wrapper when you take a bite of an egg roll.
• Green onions: These add flavor to an otherwise fairly mild mix of ingredients.
• Eggs: These provide more protein and bulk for the filling.
• 2% milk: Milk helps the eggs cook up fluffy while remaining moist.
• Butter: Melting butter in the pan before cooking the eggs helps prevent them from sticking. Sometimes a nonstick pan surface just isn’t enough.
• Egg roll wrappers: You can get these at most supermarkets. Egg roll wrappers, specifically, are thick and will give the egg rolls a chewy texture.
• Maple syrup or salsa: These are optional for drizzling over the egg rolls or using as dips.

Directions

Step 1: Cook the sausage and cheese

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Cook the sausage in a nonstick skillet over medium heat for four to six minutes. Break the sausage meat into crumbles and cook until it’s no longer pink. Drain the pan and then stir in both cheeses and the green onions. Remove the mixture from the skillet and wipe the skillet clean.

Step 2: Cook the eggs

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Whisk the eggs and milk along with salt and pepper in a small bowl. Heat the butter in the skillet over medium heat and pour the egg mixture into the skillet. Cook the eggs and stir until there’s no liquid egg left (it should all be scrambled). Stir the sausage mixture into the eggs.

Step 3: Wrap the egg rolls

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Preheat an air fryer to 400°F. Place an egg roll wrapper in front of you with one corner pointing toward you and cover the other egg roll wrappers with a damp paper towel. Place 1/4 cup filling on the egg roll wrapper, just below the center of the wrapper. Fold the bottom corner (the one pointing at you) over the filling and moisten the edges of the wrapper with water. Fold both side corners over the filling and start rolling the egg roll away from you. Roll it up tightly and press down on the last corner’s tip to seal the egg roll. Repeat with the rest of the filling and egg roll wrappers.

Step 4: Air-fry away

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Grease a tray that will fit in your air fryer basket. Place a batch of egg rolls on the tray in a single layer and lightly spritz them with cooking spray. Cook the egg rolls for three to four minutes until they’re lightly browned. Turn them over and spritz the top with more cooking spray. Cook them for another three to four minutes, until the egg rolls are golden brown and crisp. Repeat with the rest of the egg rolls in batches. Serve with maple syrup or salsa if desired.

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Breakfast Egg Roll Variations

• To bake the egg rolls: Cook the ingredients and construct the egg rolls as directed and then bake them for 10 to 15 minutes at 425°.
• To fry the egg rolls: Cook the ingredients and construct the egg rolls as directed. Heat canola oil in a skillet or deep pot to 375° and fry the easy egg rolls in small batches for three to four minutes, turning them occasionally. An instant-read thermometer inserted into the center of an egg roll should read 165°.

How to Store Breakfast Egg Rolls

Store leftover breakfast egg rolls in the refrigerator in an airtight container for up to three days. Reheat in the oven until the interior reaches 165°.

Can you make these breakfast egg rolls ahead of time?

Yes, these are great for making ahead and freezing. Make the egg rolls as directed and let them cool. Wrap them in foil and place them in a freezer-safe bag. Use them within three months. When you’re ready to eat them, let them thaw in the refrigerator and then heat them in the oven until the interiors of the egg rolls reach 165°.

Breakfast Egg Rolls Tips

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What can you serve with these breakfast egg rolls?

Either fruit salad or cut fresh fruit would be a terrific side dish for these breakfast eggrolls. Maple syrup or salsa, as the recipe calls for, would be tasty, too. If you want something in the bread category, make toast on mornings when you don’t have much time and pancakes when you do have more time to cook.

Does it matter what type of cheese you use in these breakfast eggrolls?

You can change the type of cheese to better suit your tastes; just keep in mind that you don’t want the taste of the cheese to overwhelm the flavors of the other ingredients. (After all, these are egg rolls with cheese, not cheese rolls with a little pork and egg.) Choose cheese varieties that don’t have very intrusive or prominent flavors; the recipe uses sharp cheddar so use that as a guide for how prominent the flavor should be.

Can you use spring roll wrappers instead of egg roll wrappers?

Yes you could, although the cooked wrapper would be more delicate. It should still be crunchy but it won’t have the same thick and chewy texture of an egg roll wrapper. But if you prefer a thinner wrapper, go for it! And if you want to find more egg roll recipes, here’s a collection for you to browse through.