Ingredients:

  • 1/2 lb ground breakfast sausage
  • 6 large eggs, lightly beaten
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 green onions, thinly sliced
  • 1/4 tsp sea salt
  • 1/2 tsp coarsely ground black pepper
  • 1 tbsp unsalted butter
  • 8 egg roll wrappers (7x7 inch)
  • 1 tbsp neutral oil
  • 1 large egg
  • 1 tbsp water
  • 1 cup whole milk
  • 1 tbsp all-purpose flour
  • 1 tbsp reserved sausage drippings

Instructions:

  1. Brown the breakfast sausage in a non-stick skillet over medium-high heat until fully cooked and mahogany-colored (6-8 minutes). Remove with a slotted spoon and drain on paper towels, reserving 1 tablespoon of fat for the gravy.
  2. Wipe the pan clean, melt the butter over low heat, and soft-scramble the 6 beaten eggs until just set. Fold in the cooked sausage, shredded cheddar, and sliced green onions. Season with salt and pepper, then let the mixture cool for 5 minutes.
  3. Whisk 1 egg and 1 tablespoon of water in a small bowl to create an egg wash. Place an egg roll wrapper in a diamond shape and spoon 3 tablespoons of filling into the center.
  4. Fold the bottom corner over the filling, tucking tightly. Fold in the side corners and roll upward, sealing the final edge with the egg wash.
  5. Lightly coat the egg rolls with neutral oil or olive oil spray. Place in the air fryer basket at 400°F (200°C) for 10-12 minutes, turning halfway through until golden brown and crispy.
  6. For the gravy, whisk flour into the reserved sausage fat over medium heat for 1 minute. Gradually whisk in whole milk and black pepper, simmering until thickened. Serve alongside the egg rolls.