Breakfast Egg Rolls

Step 1

Beat eggs with water, salt and black pepper.

Step 2

In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.

Step 3

Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.

Step 4

Heat the skillet over medium heat and spray with oil.

Step 5

Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.

Step 6

Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.

Step 7

Add 1/4 cup of the egg mixture on the bottom third of the wrapper.

Step 8

Carefully lift the bottom point nearest to you and wrap it around the filling.  Dip your finger into a small bowl of water and run it along the edges of the wrapper.

Step 9

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Step 10

Repeat with remaining filling and wrappers.

Step 11

Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.

Step 12

Preheat air fryer to 370F.

Step 13

Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.

Step 14

Serve immediately with salsa, if desired.

Step 15

Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.

Step 16

From frozen, 375F 18 to 20 minutes, flipping halfway.