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...
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:
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