BREAKFAST EGG ROLL RECIPES

Steps:

• Heat oven to 350°F. In small bowl, beat eggs. Reserve 1 tablespoon beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
• Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.
• Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
• Bake 15 to 18 minutes or until golden brown.

Steps:

• Beat eggs with water, salt and black pepper.
• In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.
• Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.
• Heat the skillet over medium heat and spray with oil.
• Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.
• Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.
• Add 1/4 cup of the egg mixture on the bottom third of the wrapper.
• 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.
• Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
• Repeat with remaining filling and wrappers.
• Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.
• Preheat air fryer to 370F.
• Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.
• Serve immediately with salsa, if desired.
• Egg Roll Oven Recipe: