Crispy Breakfast Egg Rolls (Air Fryer Recipe): A Golden Morning Twist

Breakfast is the foundation of our day—yet far too often, it’s rushed, repetitive, or bland. Enter Breakfast Egg Rolls, a golden, crispy, hand-held innovation that reinvents your morning meal with bold flavor, satisfying texture, and all the convenience of modern cooking. These aren’t your typical takeout-style egg rolls. Stuffed with classic breakfast staples like scrambled eggs, cheese, sausage or bacon, and crispy hash browns, then air-fried to perfection, they’re a fusion of East-meets-West and crunch-meets-comfort.

As modern home cooks search for ways to make breakfast exciting without sacrificing health or time, this recipe checks all the boxes. It’s fun, versatile, protein-packed, and family-approved. Using an air fryer means you get all the satisfying crispiness of deep-fried egg rolls—without the mess, excess oil, or heavy feeling afterward. The result? A light, crunchy shell wrapped around warm, melty, savory goodness that’s ready in minutes.

But Breakfast Egg Rolls are more than just a novelty—they’re a smart way to repurpose leftovers, sneak in vegetables, and customize for dietary preferences. They’re portable enough for busy mornings on-the-go and impressive enough to serve at brunch parties or holiday breakfasts. Plus, kids love them, picky eaters welcome them, and they freeze beautifully for make-ahead convenience.

Whether you’re a meal prep enthusiast, a breakfast lover, or simply looking to break out of the cereal-and-toast cycle, Breakfast Egg Rolls in the Air Fryer offer the perfect balance of fun and functionality. They’re proof that with a little imagination—and a little crunch—your breakfast can become the most exciting meal of the day.

Ingredients

For the Filling:

• 6 large eggs

• 1/2 cup milk or cream (for fluffy scrambled eggs)

• 1 cup cooked breakfast sausage, crumbled (or cooked bacon, diced)

• 1 cup shredded cheddar cheese (or your favorite melting cheese)

• 1 cup frozen hash browns, thawed and drained

• 1/2 cup diced bell peppers (optional)

• 1/4 cup diced onions

• Salt and pepper, to taste

• 1 tablespoon butter or oil, for scrambling eggs

For Assembly:

• 8–10 egg roll wrappers (store-bought or homemade)

• 1 tablespoon water (for sealing the wrappers)

Tools and Equipment

• Large skillet or frying pan

• Mixing bowl

• Whisk or fork

• Measuring cups and spoons

• Air fryer

• Pastry brush or small bowl for water

• Spatula or wooden spoon

• Paper towels

Step-by-Step Instructions

Step 1: Prepare the Filling

The filling is the heart of your breakfast egg rolls. It should be flavorful, moist but not soggy, and able to hold together when wrapped.

1. In a medium bowl, whisk together the eggs and milk until well combined.

2. Heat butter or oil in a large skillet over medium heat.

3. Add the diced onions and bell peppers (if using) and sauté until softened, about 3–4 minutes.

4. Pour in the egg mixture and gently scramble until just set but still moist. Remove from heat.

5. Stir in the cooked sausage, hash browns, and cheese.

6. Season with salt and pepper to taste. Mix well and let cool slightly.

Tip: If your filling is too wet, drain any excess moisture by pressing the filling with a spoon or cooking it a bit longer.

Step 2: Prepare the Egg Roll Wrappers

1. Lay an egg roll wrapper on a clean, dry surface in a diamond shape (one corner pointing toward you).

2. Keep the other wrappers covered with a damp cloth to prevent drying out.

Step 3: Fill and Roll the Egg Rolls

1. Place about 2–3 tablespoons of filling near the corner closest to you, leaving about 1-inch space on the sides.

2. Fold the bottom corner over the filling, then fold the left and right corners inward tightly to enclose the filling.

3. Roll the wrapper tightly toward the top corner.

4. Use a pastry brush or your finger dipped in water to moisten the top corner edge and seal the egg roll completely.

5. Place the sealed egg roll seam side down on a plate.

6. Repeat with remaining wrappers and filling.

Step 4: Preheat the Air Fryer

1. Preheat your air fryer to 375°F (190°C) for about 3–5 minutes.

2. Lightly spray or brush the air fryer basket with oil to prevent sticking.

Step 5: Air Fry the Breakfast Egg Rolls

1. Arrange the egg rolls in the basket in a single layer, seam side down. Don’t overcrowd; cook in batches if necessary.

2. Lightly spray the tops with oil for extra crispness.

3. Air fry for 10–12 minutes, flipping halfway through, until golden brown and crispy.

4. Check for doneness: The egg rolls should be crispy on all sides and heated through.

Step 6: Serve and Enjoy

1. Remove the egg rolls from the air fryer and let cool for a minute.

2. Serve with your favorite breakfast dipping sauces such as salsa, sour cream, hot sauce, or a spicy mayo.

3. Garnish with fresh herbs like chopped chives or parsley if desired.

Pro Tips for Perfect Breakfast Egg Rolls

• Don’t overfill: Overstuffing can cause wrappers to tear or fillings to leak during cooking.

• Seal well: Moistening the edges is key for tight, leak-proof rolls.

• Keep wrappers covered: Dry wrappers crack easily, so cover unused wrappers with a damp towel.

• Use thawed and drained hash browns: Excess moisture makes the filling soggy.

• Crisp them up: If your egg rolls aren’t crisp enough, add a couple more minutes in the air fryer or spray with more oil before the last few minutes.

• Try different fillings: Swap sausage for bacon, add spinach, mushrooms, or cheese variations for custom flavors.