Air Fryer Breakfast Egg Rolls

These air fryer breakfast egg rolls are one of my favorite ways to switch up a regular morning meal. Scrambled eggs, bacon, cheese, and hash browns all wrapped up in a crispy egg roll wrapper – it’s basically everything you love about breakfast in one handy package.

They come out so crispy in the air fryer without all the oil you would need for deep frying. Golden and crunchy on the outside, warm and cheesy on the inside.

The filling is super simple to put together. You just scramble some eggs, cook your bacon, toss in some cheddar and hash browns, and you’re pretty much done.

They’re great for meal prep too. You can make a batch ahead of time and reheat them in the air fryer whenever you need a quick breakfast.

Dip them in some salsa or hot sauce and you’ve got yourself a seriously good start to the day.

Why You’ll Love This Recipe

Perfect for Meal Prep – You can assemble a whole batch of these ahead of time and keep them in the freezer. When you need a quick breakfast, just toss a couple in the air fryer and they reheat beautifully with that crispy wrapper still intact.

Crispy Without the Deep Fryer – Your air fryer gets these egg roll wrappers perfectly golden and crunchy without submerging them in oil. You get that satisfying crunch with way less grease, which is honestly the best part of owning an air fryer.

All Your Breakfast Favorites in One Bite – Scrambled eggs, crispy bacon, melty cheddar, and hash browns all wrapped up together. Every single bite has a little bit of everything you love about a classic breakfast.

The Melty Cheese Factor – That cup of shredded cheddar melts inside the hot egg roll wrapper and basically acts like glue holding everything together. It also makes every bite ridiculously cheesy and gooey in the best way possible.

Ingredients

• 6 Large Eggs, scrambled
• 6 Bacon Strips, cooked and crumbled
• 1 cup Cheddar Cheese, shredded
• 1/2 cup Hash Browns, cooked
• 2 Green Onions, chopped
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 10 Egg Roll Wrappers
• Cooking Spray
• 1/2 cup Salsa or Hot Sauce, for dipping

How to Make

Step 1

In a large bowl, mix scrambled eggs, crumbled bacon, cheddar cheese, hash browns, green onions, salt, and pepper until well combined.

Step 2

Place an egg roll wrapper with one corner pointing toward you. Add 1/4 cup of filling to the center. Fold bottom corner over filling, then fold in side corners.

Step 3

Roll tightly toward the top corner, using a little water on the final corner to seal. Repeat with remaining wrappers and filling.

Step 4

Preheat air fryer to 375°F. Spray egg rolls generously with cooking spray on all sides. Place seam-side down in air fryer basket without touching.

Step 5

Cook for 10-12 minutes, flipping halfway through, until golden brown and crispy. Serve hot with salsa or hot sauce.

Tips

Let the Filling Cool Before Wrapping

After you mix the scrambled eggs, bacon, cheese, and hash browns together, let it sit for about 5-10 minutes so it cools down a bit. If the filling is too hot when you put it on the egg roll wrappers, the wrappers will get soft and soggy from the steam, and they’ll tear when you try to roll them.

You want the filling to be warm enough that the cheese is still a little melty and easy to work with, but not so hot that it’s steaming. Think lukewarm. This makes a big difference in how easy the rolling process goes.

Don’t Overcook Your Scrambled Eggs

When you scramble your eggs for the filling, pull them off the heat while they still look slightly underdone and a little wet. They’re going to cook again inside the egg rolls in the air fryer, so if you fully cook them now, they’ll end up dry and rubbery by the time you eat them.

Soft, barely-set scrambled eggs are what you want here. Once they get mixed with the cheese and bacon and wrapped up, the air fryer finishes the job perfectly.

This is one of those small steps that really changes the final texture of the filling.

Squeeze the Moisture Out of Your Hash Browns

Whether you’re using frozen hash browns or freshly shredded potatoes, make sure they’re cooked until crispy and as dry as possible. If there’s extra moisture in the hash browns, it will make the filling wet and your egg rolls will turn out soggy instead of crispy.

After cooking them, you can press them between a few paper towels to get rid of any leftover grease or moisture. This takes about 30 seconds and it’s totally worth doing.

Dry hash browns also mix into the filling better and give you that nice potato texture in every bite instead of a mushy mess.

Related Recipes

• Air Fryer Crispy Breakfast Potatoes with Peppers
• Air Fryer Bacon Wrapped Jalapeño Poppers
• Air Fryer Mozzarella Sticks
• Air Fryer Crispy Ravioli with Marinara
• Air Fryer Crispy Avocado Fries

Frequently Asked Questions

What temperature and time should I air fry these breakfast egg rolls?

Cook them at 370°F for about 7-8 minutes, flipping them halfway through so they get evenly golden and crispy on all sides.

Every air fryer is a little different, so keep an eye on them the first time you make these. You want them deep golden brown and crunchy on the outside.