Air-Fried Bacon Breakfast Egg Rolls
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These crispy breakfast egg rolls are everything you love about a classic bacon, egg, and cheese sandwich, wrapped in a crunchy egg roll wrapper and cooked until golden in the air fryer. Filled with fluffy scrambled eggs, crispy bacon, and melty cheese, they’re an easy breakfast recipe that’s perfect for meal prep, a grab-and-go breakfast, or a fun weekend breakfast with the family.
I am a huge fan of any type of egg roll- if there is a cheesesteak egg roll on a menu when I’m out to eat, chances of me ordering them are HIGH. I was recently thinking about egg rolls while chowing down on a bacon egg and cheese sandwich, and knew instantly that I had to try making my own!
These breakfast egg rolls are filled with scrambled eggs, crispy bacon bits, gooey cheddar cheese, and wrapped up tightly in a crispy egg roll wrapper. Each bite is crunchy and filled with that bacon egg and cheese combo that you love. They remind me of my easy mini bacon egg and cheese bites but in an egg roll version!
Made in the air fryer for ease & quick clean up, these egg rolls are perfect for weekly meal prep & a grab-and-go option. Pop them back in the air fryer to crisp them back up in just a few minutes.
ingredients you need
This recipe includes pretty simple ingredients that you would expect to see in a bacon egg and cheese sandwich, but you do need egg roll wrappers instead of bread or a bagel. You can typically find egg roll wrappers at your local grocery store in the refrigerated section. Make sure you get egg roll, not wonton wrappers. Wontons wraps will be too small!
Want to add something else to your egg rolls? Chopped onion, peppers, or broccoli would be delicious with these- just make sure to saute them on the stovetop until tender before adding them into your filling mixture.
Making Air Fried Egg Rolls
- Start by cooking your bacon until crispy, then chop it up into bits.
- Cook the eggs low & slow, I like to leave them a little undercooked since they are going back in the air fryer.
- Add the bacon bits, eggs, and cheese to a bowl and mix. Set aside to cool a little- this step is important! Don’t skip!
- Fill each egg roll with a scoop of the cooled egg mixture. Fold the egg rolls up and over, sealing the sides with water.
- Spray the egg rolls with avocado oil spray & air fry until golden and crispy.
Tips From Testing
I tested these egg rolls quite a few times to get the filling right and make sure the egg mixture didn’t explode out of the wrappers as they were cooking. The one things I noticed that made a big difference was letting the egg mixture cool before placing it into the egg roll wrappers. When it was too hot, it got the wrapper soggy and the filling would burst out during the baking time.
No Air Fryer? No Problem!
You can make these breakfast egg rolls in the oven as well! Just preheat the oven to 400F, spray or brush with oil, and bake for 12 to 16 minutes, flipping around the halfway point. I tested both ways and while I found I enjoyed the airfried version a bit more, making them in the oven was also easy & turned out great.
If you’re in the market for a new air fryer, I just purchased this Ninja Crispi air fryer and I have to admit that I absolutely LOVE it. It’s easy to use, much easier to clean than my last air fryer, very quite, and has way more settings so I find it super versatile. It’s an investment but I know it’s going to last me many years and give me many great meals!
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Air-Fried Bacon Breakfast Egg Rolls
Ingredients
- 6 slices (6 slices) bacon, cooked and crumbled
- 6 (6) large eggs
- salt, to taste
- pepper, to taste
- 1 cup (113 g) shredded cheddar cheese
- 6 (6) egg roll wrappers
- avocado oil spray
Instructions
- Cook bacon in a medium fry pan until crispy. Remove from the pan and chop into bits. Place this into a medium sized bowl.6 slices bacon
- Whisk together the eggs, salt, and pepper. Spray a fry pan with non-stick spray or use butter, scramble the eggs over medium-low heat, until fluffy and cooked. Remove from the pan into the bowl with bacon.6 large eggs, salt, pepper
- Add the cheese to the egg mixture and toss.1 cup shredded cheddar cheese
- Allow the egg mixture to cool for 15 minutes*
- 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.6 egg roll wrappers
- 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 top 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 wrappers.
- Spray the egg rolls with oil and rub to evenly coat.avocado oil spray
- Preheat the air fryer to 375F. Cook egg rolls in batches for 6-8 minutes, turning halfway, or until golden brown and crisp.
Notes
- Oven- Bake: 400F in a preheated oven for 12 to 16 minutes, flipping halfway.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat by placing back in the air fryer for a few minutes until warmed throughout and crispy.
- Egg rolls can be frozen for up to 2 months. To defrost, allow them to sit in the fridge overnight.
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