On The Go Breakfast Egg Rolls Food
CHEESY BREAKFAST EGG ROLLS
Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! -Anne Ormond, Dover, New Hampshire
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean., In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture., Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein.
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- Melt butter in a large skillet (preferably cast-iron) over medium heat. Once melted, add in sausage and let sausage brown and cook through completely, about 5-6 minutes. Season sausage with 1/2 teaspoon of salt/pepper and garlic powder.
- Move sausage over to one side of skillet and add in potatoes. Let lightly cook and brown for about 2-3 minutes. Then mix with sausage and continue cooking for another 2-3 minutes. Once potatoes are lightly crisp, move mixture over to one side of skillet again.
- Scramble eggs in a bowl with remaining 1/2 teaspoon of salt/pepper. Pour into empty side of skillet and lightly scramble for 1 minute. Then combine fully with sausage/potato mixture. At this stage you’re looking for eggs to be lightly done- they do not need to be fully cooked as they will finish cooking when frying. Remove filling from heat and allow to cool down completely.
- Fill a small bowl with water and set aside. Wet your fingers with water and run them along the sides of egg roll wrapper. Place 2-3 tablespoons of filling directly into the center. Sprinkle top of filling with about a tablespoon of cheese, and a sprinkle of bacon and avocado. Bring the egg roll wrapper sides in and begin to roll up the egg roll all while tucking the filling in as you roll. Use more water once you get to the top if needed to seal completely. The key is to roll the egg rolls tightly without any exposed pockets. Then place egg rolls onto a small baking sheet. Repeat process until all wrappers are filled/rolled.
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