Sausage & Egg Breakfast Egg Rolls
30 min469 kcal each
Scrambled egg and crumbled chicken sausage rolled in egg roll wrappers and air-fried until shatter-crisp. They freeze well and go straight from freezer to air fryer.
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Plan this recipeIngredients
for 4 servings- Eggs6 piece
- Chicken sausage, raw227 g
- Spring onions2 tbsp
- Red bell pepper2 tbsp
- Egg roll wrappers12 piece
- Olive oil spray1 tsp
- Water1 tbsp
- Salt¼ tsp
- Black pepper1 pinch
Method
Prep 15 min · cook 15 min- Beat the eggs with the water, salt and pepper.
- Brown the sausage in a non-stick pan over medium heat for about 4 minutes, breaking it into crumbs, then add the spring onion and pepper and cook 2 minutes more; tip onto a plate.
- Mist the pan with oil and scramble the eggs until fluffy and set, then stir the sausage back in.
- Lay a wrapper on the board like a diamond, spoon about 60 g of filling onto the lower third, fold the bottom corner over, wet the edges, fold in the sides and roll up tightly. Repeat to make 12.
- Spray the rolls all over with oil and air-fry at 185 °C for 10 minutes, turning halfway, until golden; or bake at 200 °C for 12–16 minutes.
- Keeps 3 days in the fridge or 3 months frozen. Cook from frozen at 190 °C for 18–20 minutes, turning halfway.
Nutrition
per servingCal
469
Protein
29g
Carbs
53g
Fat
14g
Of 14g of fat per serving, 3.9g is saturated.
