Healthy Breakfast Egg Rolls Recipe
This Is How We Roll...Are you ready to be the talk of your potluck brunch? Show up with a platter of these egg-scramble egg rolls, and you'll achieve legendary status. Of course, they're also excellent for weekday mornings at home...
1/3rd of recipe (2 egg rolls): 290 calories, 8g total fat (4g sat. fat), 833mg sodium, 34g carbs, 2g fiber, 3.5g sugars, 19.5g protein
Cook: 40 minutes
1/3 cup chopped bell pepper
1/3 cup chopped onion
1 cup (about 8 large) egg whites or fat-free liquid egg substitute
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. each salt and black pepper
1/3 cup light/reduced-fat cream cheese
6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
Optional dips: salsa, ketchup
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Cook sausage in a large skillet sprayed with nonstick spray. (Refer to package for temp and cook time.) Transfer to a cutting board.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add bell pepper and onion. Cook and stir until slightly softened, about 4 minutes.
Reduce heat to medium. Add egg whites/substitute and seasonings. Cook and scramble until veggies are soft and eggs are fully cooked, about 3 minutes.
Transfer egg scramble to a medium-large bowl.
Chop or crumble sausage. Fold sausage and cream cheese into egg scramble.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the egg scramble (about 1/3 cup) in a row a little below the center.
Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep filling from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water.
Place on the baking sheet, and repeat to make 5 more egg rolls.
Spray with nonstick spray. Bake until golden brown, 23 - 25 minutes.
MAKES 3 SERVINGS
HG Tips: Make these in advance, and reheat in the toaster oven for 3 - 5 minutes. They're also oddly delicious straight out of the fridge!
Chew on this:
It's almost the end of Turkey Lovers' Month (June). If you haven't made our incredible Totally Thai Turkey Burgers, you're missing out BIGTIME.
You've gotta tell everyone about these babies! Click "Send to a Friend," or forward the recipe now.
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.
Questions on the WW points values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.