Scrambled eggs, bacon, cheddar cheese, chunky salsa, all wrapped in a egg roll wrapper and air fried! They are finished off with hot honey and dipped into a chipotle dip. Yummy!
This twist on breakfast is a fun one and quickly became popular in my home. All our favorite breakfast classics rolled up and made into a tasty finger food. I love how all the flavors work together. The best part of this breakfast is they are easy to store in the refrigerator and reheat.
How lovely are these? The hot honey plays off the savory flavors so well. I don’t know about you but I just love a sweet and savory combo. You can buy some hot honey in the stores or make my recipe. It is only 3 ingredients and will keep in the refrigerator for up to 1 month. I put it on everything! Here is my habanero honey recipe Habanero HOT Honey
Chipotle mayo brings this recipe all together. I love Boar’s Head brand. Pic below.
It is a absolute winner of a dish and I hope you love it as much as I do!
Let’s get started!
Breakfast Egg Rolls!
Equipment
- Air Fryer
Ingredients
- 6 large eggs
- 6 strips of bacon cooked, and chopped into bite size pieces
- 1/2 cup cheddar cheese, shredded
- 5 egg roll wrappers
- fresh chunky salsa / Pico de Gallo I like to buy fresh/refrigerated restaurant style salsa from the deli section.
- hot honey recipe link above or store bought
- 1 tbsp. cilantro, minced garnish
- 1/4-1/2 cup chipotle mayo I love Boar's Head brand
- Vegetable or avocado oil spray. I use a spray for convenience but you can brush the rolls with oil as well.
Instructions
- To start, make scrambled eggs with 5 of the eggs the way you like them and set aside. I do a simple butter, eggs, salt, pepper, and some paprika. I try not to overcook and keep them fluffy since we will be air frying too.
- Set out the egg roll wrappers and get the ingredients ready to load up. Eggs, bacon, cheese, and salsa.
- Crack the last egg into a small bowl and whisk. This will be our egg wash used to seal the rolls so they do not open and leak while cooking.
- Now to assemble. Lay out a egg roll wrapper in a diamond shape, a corner towards you. Now scoop on a even amount of eggs. About 1 1/2-2 tablespoons full. You want to fill the center but not to the outer edges. See photo for guide. Now crumble on some bacon next.
- Next is to add cheese and the salsa. I put about 1 tablespoon of salsa. To wrap up the egg roll, Fold in the 2 corners.
- Then take the corner facing you and tuck it around the ingredients. Tucking it in and rolling like you would a burrito.
- Before you completely roll, at the edge of the corner brush on some egg wash and then continue to roll and lay the egg roll seam side down.
- Continue with the remaining wrappers and lay all seam side down.
- Now spray or brush with the oil. Coat them on all sides/corners so they will crisp up the way we want.
- Carefully move to the air fryer about a inch or so apart.
- Cook on 360° for 7 minutes and then flip. Cook 5-7 minutes more OR until golden and crunchy.
- Let cool for 2 minutes and then plate with hot honey drizzled on a sprinkle of the chopped cilantro.
- Add the chipotle dip on the side and ENJOY!
