Breakfast Egg Rolls
I have a deep and profound love for egg rolls. If there is an egg roll on a menu, odds are good that I have tried it. I don’t even mean just at a Chinese restaurant! I love a Reuben egg roll, a cheeseburger egg roll, a southwest egg roll… you get the point.
That being said, I always like to come up with different takes on traditional breakfast foods, extra points given if they are easy to eat on the road or easily portable. Surely, egg rolls would fit the bill and do they ever!
These beauties are golden and crispy and clock in at under 120 calories each! Only 2 points on WW Blue and Purple, 3 Points on Green.
Breakfast Egg Rolls
Equipment
- Air Fryer
Ingredients
- 4 eggs
- 2 slices bacon
- 1 small onion
- 1/2 bell pepper
- 2 green onions
- 2 mushrooms
- 8 egg roll wrappers
Instructions
- Cut the slices of bacon into pieces and add to skillet. Cook for a few minutes until the fat begins to render from the bacon.
- While bacon is cooking, chop onion, pepper, green onions and mushrooms.
- Add onion and peppers to the bacon and cook until bacon is crisp. Remove from pan.
- Beat 4 eggs, season with salt and pepper. Scramble.
- When eggs are finished, add bacon mixture back into the pan. Add mushrooms and green onions. Stir to incorporate all the ingredients.
- Wet the edges of the egg roll wrapper. Put a heaping 1/4 on the wrapper and roll.
- Lightly spray the egg rolls with cooking spray.
- Air fry at 350 for 6-10 minutes or until golden brown and crispy.
Notes
Feel free to substitute any vegetables and ingredients that appeal to you. Cheese is also delicious inside these. I go for a very melty cheese to ensure that it has time to fully melt.