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: 7 Eggrolls +/- – Cooktime: 30 minutes +/-
- 7 +/- Eggroll Wrappers
- 4 Eggs, Scrambled
- 3 Ounces Ham, Bacon, or Sausage
- 1/4 Cup Onion, Chopped
- 1/4 Cup Red Bell Pepper, Chopped
- 1/2 Cup +/- Shredded Mozzarella Cheese
- 1 Tablespoon Fresh Parsley, Minced
- 1 Tablespoon Butter
- 1/2 Tablespoon Olive Oil
- 1/4 Teaspoon Garlic Powder
- Few Shakes Crushed Red Pepper Flakes
- Salt and Pepper
- Nonstick Spray
1.) To prep, chop onion and bell pepper. Mince parsley and chop desired breakfast meat. Add onions and bell pepper to medium heat in a small frypan along with 1/2 tablespoon butter and olive oil. Sauté for about 5 minutes, until tender. When onions and peppers are done sautéing, add meat to pan. Cook for about a minute, just until meat warms up. Crack eggs into a bowl and scramble with a fork or whisk. Add dash of salt and pepper.
2.) Place a medium frypan on medium heat with 1/2 tablespoon of butter. Add scrambled egg to pan, folding eggs over one another, stirring frequently. If pan is to temperature once eggs are added, eggs should cook quickly, within 2-3 minutes.
3.) Add 1/4 cup of mozzerella cheese to eggs along with onion-pepper-meat mixture, parsley, garlic powder, and crushed red pepper flakes. Stir to incorporate all ingredients. Remove from heat.
4.) Preheat air-fryer to 380°F for 3 minutes. Meanwhile, prepare eggroll wrappers by wetting the outside perimeter of the eggroll with water. (Your finger is the best tool for this). Add 3 tablespoons of filling into wrapper. **By adding 2-1/2 tablespoons of filling, rather than 3, this should yield about 8 eggrolls.** Top with a pinch of shredded mozzarella cheese. 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. Reference pictures below if confused.
5.) I have a 5-QT air-fryer, so I’m able to fit 5 eggrolls in at a time. Do not overlap or crowd the eggrolls as this will affect the air flow and overall doneness of each eggroll. Spray air-fryer basket and the top of each eggroll lightly with nonstick spray. Cook for 5 minute, each side. When flipping eggrolls, give the other side one more light spray of oil.
6.) Serve with your favorite sauces, i.e. ketchup, salsa, sriracha, etc.!