Photo of Breakfast Egg Rolls with Egg, Spinach, and Canadian Bacon by WW

Breakfast Egg Rolls with Egg, Spinach, and Canadian Bacon

Points® value
Total Time
35 min
15 min
20 min
For a fun change of pace for busy mornings, try these savory breakfast egg rolls. For convenience, we rely on precooked hard-boiled eggs (you can even purchase them already cooked) and quick-steam spinach in the microwave. We air-fry them for the crispiest texture, but you can also bake them at the same temperature for about 15 minutes. Our recipe makes a large batch, which you can freeze for up to 2 months. Thaw in the fridge overnight and re-crisp and reheat by air-frying at 350°F for 4 to 5 minutes or baking at 400°F for 8 to 10 minutes.


Cooking spray

4 spray(s)

Baby spinach

6 cup(s)

Egg roll wrapper

8 item(s)

Hard boiled egg

8 large, chopped

50% reduced fat sharp cheddar cheese

½ cup(s), shredded

Cooked Canadian bacon

3 oz, chopped


  1. Place the spinach in a large microwave-safe bowl and drizzle with 1 tsp water. Cover the bowl tightly with plastic wrap; pierce once to allow steam to escape. Microwave on High until the spinach is wilted, 1 to 2 minutes. Uncover and cool slightly.
  2. Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Moisten all edges of the wrapper with water. Spoon about ¼ cup of the egg horizontally across the center of the wrapper; top with one-eighth of the spinach, 1 tbsp cheese, and one-eighth of the Canadian bacon. Fold the bottom corner of the wrapper to the center, over the filling. Fold in the sides of the wrapper and roll up to seal.
  3. Preheat air fryer, if necessary, to 400°F. Coat the air fryer basket with cooking spray. Arrange 4 egg rolls in the basket and coat with cooking spray. Air-fry for 4 minutes. Turn the egg rolls over, coat with cooking spray, and air-fry until browned and crisp, about 4 minutes. Repeat with the remaining egg rolls.
  4. Serving size: 1 egg roll