Breakfast Egg Rolls

• total time: 12 minutes

Ingredients

1/2 pound bulk pork sausage

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 tablespoon chopped green onions

4 large eggs

1 tablespoon 2% milk

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon butter

12 egg roll wrappers

Cooking spray

Optional: Maple syrup or salsa

Directions

In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking it into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean.

In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture.

Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.

In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.