Breakfast Egg Rolls
These crispy Breakfast Egg Rolls are stuffed with scrambled eggs, chicken sausage (or use bacon), green onions, and bell peppers for a different take on an egg sandwich or breakfast taco. I love dipping mine in my favorite salsa. Keep a stash in your freezer, so you always have a protein-filled breakfast ready to go. For some more egg roll recipes, check out 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 oven.
For the air fryer egg rolls, preheat to 370 degrees and spray the egg rolls with oil. Cook in batches for 10 minutes, turning halfway. For the oven, bake for 12 to 16 minutes turning over halfway through. The end results will be golden and crispy egg rolls.
Freezer Tips:
These egg rolls are perfect to make ahead and freeze for later. You don’t even have to thaw them – just bake them from frozen.
Freeze in a freezer-safe bag for up to six months. If air frying frozen breakfast egg rolls, cook for 12 to 14 minutes. For the oven, bake at 375 degrees for 18 to 20 minutes.
Can you freeze egg roll wrappers?
Yes, if you have any leftover egg roll wrappers, you can freeze them. You may want to put a piece of parchment paper in between each wrapper so that they don’t freeze together.
Breakfast Egg Roll Variations:
Omit the sausage to make them vegetarian. Swap the sausage for bacon. Add shredded cheddar cheese to the eggs. If you don’t have any green onions, you can use yellow onions. Add in some fresh diced jalapenos with the sauteed veggies for a little heat.
More Make-Ahead Breakfast Recipes:
Lemon Blueberry Buttermilk Sheet Pan Pancakes Freezer Breakfast Burritos Meal Prep Breakfast Taco Scramble Pumpkin Spice Quinoa Breakfast Cookies Veggie Ham and Cheese Breakfast Egg Casserole
