If you love egg rolls as much as I do, you'll love the option of having them for breakfast! We filled traditional egg roll wrappers with scrambled eggs, bacon, and cheese, and then we dip them in a simple country gravy. These reheat well in the air fryer so you can make a double batch and enjoy them all week long.
Add the eggs, milk, and salt to a mixing bowl and beat until well combined.
Heat a medium skillet over medium heat and melt the butter.
Add the eggs to the skillet and cook until eggs are mostly set, but still moist. Remove from heat.
Stir the bacon and cheddar into the eggs.
Spoon around 1/4 cup of the egg mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Before making the last roll, dip your finger in water and brush it on the top corner of the egg roll and finish rolling to seal the egg rolls closed. Repeat with the remaining egg rolls.
Lightly spritz the egg rolls on each side with oil spray.
Place egg rolls in an air fryer basket in an even layer leaving space for air to flow between each egg roll. You will likely need to work in 2-3 batches, depending on the size of your air fryer.
Cook at 390 degrees for 7 minutes or until golden brown on the outside, flipping halfway through cooking.
Serve hot with sausage gravy for dipping.
Notes
Be sure not to overcook the scrambled eggs as they'll continue cooking in the air fryer. We like them to be just barely set before filling the wrappers.Reheat leftovers in the air fryer at 350 degrees until warm, about 3-4 minutes.Homemade sausage gravy is best, but the packets of country gravy make a fine dip as well. Some stores sell canned sausage gravy though we've never tried it.