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Crispy Baked Breakfast Egg Rolls with Spinach, Sausage and Cheese

These crispy Baked Breakfast Egg Rolls are filled with fluffy scrambled eggs, savory turkey sausage, tender spinach, and melted cheese, all wrapped in golden egg roll wrappers. Easy to prepare and freezer-friendly, they make a delicious portable breakfast for busy mornings, meal prep, or weekend brunch. Bake them instead of frying for a lighter take on a savory breakfast favorite.
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Total Time 36 minutes
Servings: 8
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 8-ounce carton liquid egg whites or 6 large eggs
  • ⅓ cup nonfat milk or regular milk
  • 1 teaspoon garlic pepper seasoning
  • ½ teaspoon cayenne pepper
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 4 ounces cooked turkey sausage regular sausage, turkey bacon, regular bacon, veggie bacon, or veggie sausage, finely chopped
  • 8 egg roll wrappers
  • 1 cup shredded reduced-fat or regular Monterey Jack cheese optional
  • 4 tablespoons grated Asiago cheese
  • Nonfat cooking spray as needed

Method
 

  1. Preheat the oven. Set the oven to 425°F (220°C). Lightly coat a baking dish or baking sheet with nonstick cooking spray.
  2. Prepare the ingredients. Thaw the frozen spinach and squeeze out as much excess moisture as possible. Make sure your chosen sausage or bacon is fully cooked and chopped into small pieces.
  3. Whisk the eggs. In a medium bowl, whisk together the liquid egg whites or whole eggs, milk, garlic pepper seasoning, and cayenne pepper.
  4. Scramble the eggs. Lightly coat a large skillet with cooking spray and heat over medium-high heat. Add the egg mixture and cook, stirring gently, until the eggs are nearly set.
  5. Add the spinach and meat. Stir the drained spinach and cooked sausage or bacon into the eggs. Mix until evenly combined and continue cooking until the eggs are set. Remove from the heat.
  6. Divide the filling. Place an egg roll wrapper on a clean work surface. Spoon one-eighth of the egg mixture into the center.
  7. Add the cheeses. If using Monterey Jack, sprinkle approximately 2 tablespoons over the filling. Add ½ tablespoon grated Asiago cheese.
  8. Roll the wrapper. Lightly moisten the wrapper edges with water. Fold in the sides, then roll tightly into an egg roll shape. Press the edges to seal.
  9. Repeat. Assemble the remaining seven egg rolls, dividing the filling and cheese evenly. Arrange the rolls seam-side down on the prepared baking dish or sheet.
  10. Spray and bake. Lightly spray the tops of the egg rolls with cooking spray. Bake for 8 minutes.
  11. Flip and finish baking. Carefully turn each egg roll over and bake for another 8 minutes, or until the wrappers are starting to crisp and turn golden brown.
  12. Cool and serve. Remove from the oven and allow the egg rolls to cool for approximately 1 minute before serving warm.

Notes

  • Egg options: Use an 8-ounce carton of liquid egg whites or 6 whole eggs. The flavor and richness will vary depending on your choice.
  • Milk: Nonfat milk or regular milk works in the filling.
  • Meat alternatives: Turkey sausage, regular sausage, turkey bacon, regular bacon, veggie bacon, or veggie sausage can be used. Cook the chosen protein fully before adding it.
  • Spinach: Thaw and squeeze the frozen spinach thoroughly. Excess moisture can make the wrappers soggy.
  • Monterey Jack: Reduced-fat or regular Monterey Jack is optional. If included, use approximately 2 tablespoons per roll.
  • Asiago: Divide the 4 tablespoons evenly between the eight egg rolls.
  • Egg roll wrappers: Look for egg roll wrappers in the refrigerated produce section of many grocery stores.
  • Rolling: Moisten the edges and seal the wrappers securely to keep the filling inside.
  • Baking: Bake at 425°F (220°C) for approximately 16 minutes, flipping halfway through, until crisp and golden.
  • Make-ahead: The finished egg rolls can be prepared in advance and frozen.
  • Freezing: Cool completely, wrap individually, and store in freezer-safe packaging.
  • Reheating: Thaw overnight in the refrigerator or use the microwave defrost setting, then reheat in a toaster oven until hot throughout.
  • Food safety: Reheat leftovers to an internal temperature of 165°F (74°C).