Air Fryer Breakfast Egg Rolls

Total Time
30 min
15 min
15 min
These breakfast egg rolls are so easy to make, and even easier to customize to your taste. Change up the egg filling by tossing in leftover roasted veggies, chopped mushrooms, crumbled chicken sausage, or other veggies and protein you have on hand. Double the recipe and freeze extra egg rolls for quick reheat-and-go breakfasts anytime.


Cooking spray

4 spray(s)

Uncooked onion

¼ cup(s), chopped

Garlic clove

1 clove(s), minced


4 item(s), large, whisked

Table salt


Black pepper

1 pinch(es), freshly ground

Cooked turkey bacon

1 slice(s), crumbled

Crumbled feta cheese

2 Tbsp

Egg roll wrapper

4 item(s)


  1. Coat a medium nonstick skillet with cooking spray; heat over medium-low heat. Add the onion; cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic; cook, stirring, until fragrant, 30 seconds. Reduce the heat to low; add the eggs, salt, and pepper. Using a spatula, gently move the eggs, pulling the sides into the center as they begin to set; fold in the bacon and feta. Transfer the mixture to a plate and set aside to cool slightly. (Don’t overcook the eggs since they’ll continue to cook in the air fryer.)
  2. Place 1 egg roll wrapper in a diamond shape on a work surface. Lightly moisten the edges with water. Spoon ¼ cup egg mixture horizontally on the wrapper. Fold the bottom corner of the wrapper over the egg filling, tightening as your roll. Fold in the sides and continue to roll up. Repeat with the remaining wrappers and egg filling.
  3. Preheat the air fryer to 350℉, if necessary. Coat the air fryer basket with cooking spray. Arrange the egg rolls in the air fryer basket in a single layer, seam side down; coat the egg rolls with cooking spray. Air fry, turning once, until golden and crispy, 11 to 13 minutes.
  4. Serving size: 1 egg roll