Breakfast Egg Rolls with Egg, Spinach, and Canadian Bacon
2 - 4
PersonalPoints™ per serving
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.
Fresh baby spinach
Egg roll wrapper(s)
Hard boiled egg(s)
8 large egg(s), chopped
50% reduced fat sharp cheddar cheese
½ cup(s), shredded
Cooked Canadian bacon
3 oz, chopped
- 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.
- 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.
- 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.
- Serving size: 1 egg roll