These breakfast egg rolls, loaded with eggs, sausage and vegetables that are cooked in the oven or in the air fryer, are a fun twist on an egg sandwich. Perfect for moving forward and rewarming as needed.
Breakfast egg rolls
These crunchy breakfast egg rolls are filled with scrambled eggs, chicken sausage (or bacon), spring onions, and peppers to make an egg sandwich or breakfast taco differently. I love to dip mine in my favorite salsa. Keep supplies in your freezer so you’ll always have a high protein breakfast ready. You can find more recipes for egg rolls in my Pastrami Reuben Egg Rolls, Avocado Egg Rolls and Buffalo Chicken Egg Rolls.
How to cook egg rolls
You can cook these breakfast egg rolls in an air fryer or an oven.
For the Air fryer egg rollsPreheat to 370 degrees and spray the egg rolls with oil. Cook in batches for 10 minutes, turning halfway ovenBake for 12 to 16 minutes, turning over. The end result is golden and crispy egg rolls.
These egg rolls are perfect to prep and freeze for later. You don’t even have to thaw them – just bake them from frozen.
Freeze in a freezer-proof bag for up to six months. If frozen egg buns are air fried, cook for 12 to 14 minutes. Bake for 18 to 20 minutes at 375 degrees for the oven.
Can you freeze egg roll packaging?
Yes, if you have leftover egg roll wrappers, you can freeze them. You may want to put a piece of parchment paper between each sleeve to keep them from freezing together.
Breakfast egg roll variations:
Skip the sausage to make it vegetarian. Swap the sausage for bacon. Add crushed cheddar cheese to the eggs. If you don’t have green onions, you can use yellow onions. Add some freshly diced jalapenos with the sauteed vegetables on low heat.
More make-ahead breakfast recipes:
Breakfast egg rolls
Preparation time: 15th min
Cooking time: 15th min
Total time: 30th min
These breakfast egg rolls, loaded with eggs, sausage and vegetables that are cooked in the oven or in the air fryer, are a fun twist on an egg sandwich. Perfect for moving forward and rewarming as needed.6 Big eggs1 tablespoon water1/4 teaspoon kosher saltblack pepper, taste1/2 lb Chicken or turkey sausage2 tablespoon chopped green onions2 tablespoon diced red peppersOlive oil spray12 Egg roll packagingSalsa, optional for immersion
Beat eggs with water, salt and black pepper.
In a medium-sized non-stick pan, cook the sausage over medium heat until it is no longer pink. Crumble for 4 minutes. drain.
Stir in spring onions and peppers and cook for 2 minutes. Place on a bowl.
Heat the pan over medium heat and spray with oil.
Pour in the egg mixture and cook, stirring, until the eggs are fluffy and cooked. Stir in the sausage mixture.
Place 1 egg roll wrap on a clean, dry work surface with corners positioned like a diamond.
Add 1/4 cup of the egg mixture in the bottom third of the package.
Carefully lift the nearest lower point and wrap it around the filling. Dip your finger in a small bowl of water and run it along the edges of the wrapper.
Fold the left and right corners towards the middle and keep rolling into a tight cylinder.
Repeat with the rest of the filling and packaging.
Spray oil on all sides of the egg rolls and rub them with your hands to coat them evenly.
Preheat the air fryer to 370F.
Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crispy.
Serve immediately with salsa if desired.
Egg roll recipe:
Bake 400F in a preheated oven for 12 to 16 minutes and flip it in half.
From frozen, 375F 18 to 20 minutes, turn halfway.
Portion: 2Egg rolls, Calories: 240kcal, Carbohydrates: 24.5G, Protein: 17.5G, Fat: 8thG, Saturated fatty acids: 2.5G, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1G, Sugar: 1G
Blue Smart Points: 4th
Green Smart Points: 6
Purple Smart Points: 4th
Keywords: Breakfast egg rolls, egg rolls
Posted January 2, 2021 by Gina
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