Breakfast Eggrolls

I’ve never been a huge fan of breakfast nor do I do often have time for it, however on the weekends I do like to try to change it up and try something new. This weeks adventure was these Breakfast Eggrolls. I filled mine with egg, cheese, ham, and veggies, but the best part about these is that they can absolutely be substituted with other ingredients!

Serves:  10 Eggrolls +/- –  Cooktime: 45 minutes +/-

INGREDIENTS:

EGGROLLS:

• 10 +/- Eggroll Wrappers
• 6 Eggs, Scrambled
• 3-4 Ounces Ham, Bacon, or Sausage
• 1/2 Medium White Onion, Diced
• 1/2 Red Bell Pepper, Diced
• 2 Ounces Garlic, Minced
• 3-4 Ounces Havarti/Sharp Cheddar
• 1 Generous Handful Coleslaw Mix or Shredded Cabbage
• 1 Tablespoon Butter
• 2 Tablespoons Olive Oil
• 1/4 Cup Milk
• 1/2 Teaspoon Garlic Powder
• 1/4 Teaspoon Crushed Red Pepper Flakes
• Salt and Pepper
• Avocado Oil or Nonstick Spray

DIRECTIONS:

1.) If your oven has an air-fry option, set to 425°F, if not, set to 450°F convection and cook for same amount of time as noted below. To prep, dice onion and bell pepper. Mince garlic and chop desired breakfast meat. Add olive oil to saucepan set on medium heat. Once oil is shimmering, add onions, bell pepper, ham, and garlic to medium heat in a medium saucepan. Add garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir occasionally. Sauté for about 5 minutes, until onions become translucent. Remove from pan and set aside.

2.) Scramble eggs with milk and a pinch of salt and pepper. Add butter to pan that veggies were cooked in. Once melted, add eggs, stirring occasionally. Once eggs are cooked through, about 5 minutes, add veggies back in and remove from heat.

3.) Prepare eggroll wrappers by wetting the outside perimeter of the eggroll with water. Your finger will be the best tool for this. Add a large serving scoop (about 1/4 cup) of filling into wrapper. Top with 1/2 slice of havarti or sharp cheddar, up to you. Wrap eggrolls similarly to a burrito by placing the wrapper at an angle so one corner is facing you. Fold the corner up around the filling. Fold both sides up to encompass the filling and finish by rolling the egg roll so the sides are sealed.

5.) Spray or brush a parchment lined baking sheet with avocado oil or nonstick spray. Place egg rolls on baking sheet and spray/brush each eggroll with oil. Sprinkle with flakey salt. Cook for 5-7 minutes, each side. Eggrolls are done when the wrapper is browned and crispy!

6.) Serve with your favorite sauces, i.e. ketchup, salsa, sriracha, etc.!