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.
ON-THE-GO BREAKFAST EGG ROLLS
A portable low-fat breakfast! Egg roll wrappers/skins are found in the produce section of most supermarkets. If you're ambitious,search "egg roll wrap" and "egg roll wrappers" and try the homemade variety. These freeze well: just use the defrost setting in the microwave - or let sit overnight in the refrigerator - then toast in a toaster oven.
Provided by FLKeysJen
Categories Breakfast
Time 36m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- On the stove, heat a large skillet greased with cooking spray to medium high.
- Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done. Add spinach and cooked meat and stir together until well-mixed, then remove from burner.
- Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.
- Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow a minute to cool and then ENJOY!
Nutrition Facts : Calories 155, Fat 3.3, SaturatedFat 0.7, Cholesterol 25.5, Sodium 343, Carbohydrate 21, Fiber 1.6, Sugar 1, Protein 10.1
BREAKFAST EGG ROLLS
Make and share this Breakfast Egg Rolls recipe from Food.com.
Provided by CarribeQueen
Categories Breakfast
Time 40m
Yield 10 eggrolls, 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown and drain sausage, set aside.
- In a bowl, whisk eggs, milk, chiles, green pepper, onion.
- Scramble mixture, and mix into sausage.
- Place mixture into eggroll wrapper, top with cheese, roll, seal the edges of the wrappers with water.
- Heat oil medium-hi heat, fry until golden brown.
- Serve.
BREAKFAST EGG ROLLS
Egg rolls for breakfast? Tasty egg-bake ingredients get all wrapped up in this unique twist on a brunch fave.
Provided by By Jessica Walker
Categories Breakfast
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook hash browns as directed on box. Set aside.
- In large bowl, beat eggs and water with whisk. In 10-inch skillet, melt butter; cook eggs in butter. After eggs are cooked, stir in hash browns and bacon pieces. Add salt and pepper.
- Place egg roll skins on large work surface. Spoon 1/3 cup egg mixture on center of each skin. Top each with 2 tablespoons shredded cheese.
- For each egg roll, bring up bottom corner; fold in side corners, and roll up. Bring down top corner; wet with small amount of water to stick.
- In 8-inch skillet, heat oil until hot. Fry egg rolls in oil until crispy; shake off excess oil, and place on cooling rack to cool slightly. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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