Breakfast Egg Rolls

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.
Breakfast Egg Rolls

These crispy Breakfast Egg Rolls are stuffed with scrambled eggs, chicken sausage (or use bacon), green onions, and bell peppers for a different take on an egg sandwich or breakfast taco. I love dipping mine in my favorite salsa. Keep a stash in your freezer, so you always have a protein-filled breakfast ready to go. For some more egg roll recipes, check out my Pastrami Reuben Egg Rolls, Avocado Egg Rolls, and Buffalo Chicken Egg Rolls.

Breakfast Egg Rolls close up

How to Cook Egg Rolls

You can cook these breakfast egg rolls in an air fryer or oven.

  • For the air fryer egg rolls, preheat to 370 degrees and spray the egg rolls with oil. Cook in batches for 10 minutes, turning halfway.
  • For the oven, bake for 12 to 16 minutes turning over halfway through. The end results will be golden and crispy egg rolls.

Freezer Tips:

These egg rolls are perfect to make ahead and freeze for later. You don’t even have to thaw them – just bake them from frozen.

  • Freeze in a freezer-safe bag for up to six months.
  • If air frying frozen breakfast egg rolls, cook for 12 to 14 minutes.
  • For the oven, bake at 375 degrees for 18 to 20 minutes.

Can you freeze egg roll wrappers?

Yes, if you have any leftover egg roll wrappers, you can freeze them. You may want to put a piece of parchment paper in between each wrapper so that they don’t freeze together.

Breakfast Egg Roll Variations:

  • Omit the sausage to make them vegetarian.
  • Swap the sausage for bacon.
  • Add shredded cheddar cheese to the eggs.
  • If you don’t have any green onions, you can use yellow onions.
  • Add in some fresh diced jalapenos with the sauteed veggies for a little heat.

eggs abd sausage in a panegg rolls for breakfastBreakfast Egg Rollsdipping egg rolls in salsa

More Make-Ahead Breakfast Recipes:

Breakfast Egg Rolls close up
4.6 from 10 votes
Did you make this recipe?

Breakfast Egg Rolls

240 Cals 17.5 Protein 24.5 Carbs 8 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Breakfast, Brunch, Meal Prep
CUISINE: American
These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.


  • 6 large eggs
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • black pepper, to taste
  • 1/2 pound chicken or turkey sausage
  • 2 tablespoons chopped green onions
  • 2 tablespoons diced red bell pepper
  • olive oil spray
  • 12 egg roll wrappers
  • salsa, optional for dipping


  • 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:

  • Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.
  • From frozen, 375F 18 to 20 minutes, flipping halfway.



Serving: 2egg rolls, Calories: 240kcal, Carbohydrates: 24.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1g, Sugar: 1g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 4
Keywords: breakfast egg roll, egg rolls

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  1. Question: If I plan on meal prepping with these and freezing them, do I bake them first, then freeze them? Or do I freeze them unbaked?

  2. These are simply fabulous! I used turkey breakfast sausage and added chopped jalapeno’s and a bit of pepperjack cheese. Froze them and reheated in the air fryer, makes the perfect breakfast!

  3. I had leftover egg roll wrappers after making the shrimp egg rolls so I decided to use them on these. I love the idea but didn’t like my ingredients! I got Trader Joe’s breakfast chicken sausage and removed the casings. The sausage had zero flavor. Next time, I’ll use a different brand or maybe use bacon. I had a yellow pepper instead of red. For more visual appeal, I’ll get a red next time. Definitely will attempt again!

  4. Such a fun idea! I love making these for dinner and having leftovers the next morning for breakfast. They come out perfect in the air fryer!

  5. Hi these look nice looking forward to making them, I bit confused with the listed ingredient chicken or turkey sausage, I am from Australia we can buy chicken and turkey mince and also chicken and turkey sausages in sausage casings which would be suitable to make these   Thanks

  6. Made these with turkey chorizo and they were awesome!  My new breakfast addiction 😊

  7. I would love it if you could come up with a veggie egg roll type like Chinese food .

  8. We have just started using Gina’s menus as a way to stay organized while I start back to work full time. This was the first recipe we used and they were pretty good. We do not have, nor do we have room for, an air fryer so we used the oven. The filling had a great flavor and texture, the outside of the egg roll was nice and crispy. The inside layers were chewy and not completely cooked. Dad and the 8 year old gave it an A, Mom a B and the two teens a C-. Maybe with an Airfryer it is much crispier.

  9. Very tasty!  How would you reheat if you cooked them all ahead of time?

  10. A rare semi-misfire for us here on Skinnytaste. Very very bland. We did the air fryer AND oven to answer the questions below asking which method was better. They tasted identical. We would def. add more salt and pepper, maybe some spice in the eggs. We used jalapeno but these desperately need cheese or something else. They were crunchy and fun to make but super bland tasting.

    The picture above showing the eggs and sausage together with the eggs on the side wouldn’t be possible doing the recipe as written. “Sausage mixture” is mentioned but there is no step to combine them in the recipe (sausage and veggies) so that needs a bit of updating. We’ll try them again but add a different sausage (turkey breakfast) for sure.

  11. Hi! Has anyone tried an egg free alternative? Thank you! 

  12. Do you think they turn out better in air fryer or oven?

  13. Looks great!

  14. can you freeze them after you have cooked them?

  15. Has anyone tried reheating in the microwave? I would love to grab and go with these but turning on the oven in the morning doesn’t seem likely for me

  16. Yum! Is there a specific sausage you like to use for this? 

  17. These are delicious which is why I gave it a 5 but my wrappers all split in the oven. I’m assuming because i did something wrong but any tips would be appreciated.

  18. If I can’t find egg roll wrappers what else can I use?

  19. Delicious! I cooked mine in my air fryer and spritzed with olive oil first. The wrap came out bubbly like an egg roll from a Chinese restaurant and they were crunchy and full of flavor. 

    I mixed a little pico de gallo and sour cream and used that as a dipping sauce. YUM!!

    I’ll be making them again to freeze some. 

    I’d love some ideas for adding Asian flavors to these. 

  20. How do you get the sausage to be ground like that? At Whole Foods the sausages are tough and don’t squeeze out into crumbles. Any suggestions?

  21. If I’m going to freeze uncooked, do I spray the oil on when ready to bake or before I freeze?

  22. Could you use wonton wrapper and make it a wonton?

  23. They are delicious!

  24. I went to the grocery store last night to buy egg wrappers so I could make these this morning! So delicious. I made the recipe as written and actually got 17 rolls out of the filling. I made three fresh ones in my air fryer and they were scrumptions and filling. (Two would have been enough, as the serving size indicates 🤣). I’ve frozen the rest and am looking forward to quick breakfasts in the morning. 

  25. What to use to make these gluten free

  26. This looks amazing, but I can’t seem to find egg roll wrappers anywhere. Everything I find has a filling already. Any suggestions? Thanks!

  27. These look amazing!! Would you bake before freezing?