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 and rolled in egg roll wrapper so in the morning you fry & go!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In sm. nonstick skillet, cook sausage (4-6 min.) over med. until no longer pink, breaking into crumbles; drain. Stir in cheeses & green onions; set aside.

Step 2

In sm. bowl, whisk eggs, milk, salt, & pepper until blended. In the same skillet, heat butter over med. Pour in egg mixture; cook & stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture.

Step 3

Make egg rolls: 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. Store in fridge wrapped in damp paper towels inside a zipper bag.

Step 4

Preheat air fryer to 400°.

Step 5

In batches, arrange egg rolls in single layer on greased tray of air-fryer basket; spritz with cooking spray. Cook (3-4 min.) until lightly browned. Turn; spritz with cooking spray again. Cook (3-4 min. longer) until golden brown & crisp. If desired, serve with maple syrup or salsa.

Step 6

Freeze spread out on baking tray and then placed in zipper bags. Set in fridge the night before.

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