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–+ servings
southwest breakfast egg rolls

Southwest Breakfast Egg Rolls

Jacklin Altman
These Southwest Breakfast Egg Rolls take your favorite breakfast items and roll them up into a crispy, flavor-packed bite. Paired with some hot sauce and simple cilantro lime crema, these egg rolls have it going on. They're a delicious, better-for-you breakfast option that's great to make ahead too!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Appetizer, Main Course, Snack
Cuisine American, Mexican
Servings 10
Calories 116 kcal

Equipment

  • Mixing Bowls
  • Large Skillet
  • Air Fryer

Ingredients
  

  • 10 Egg roll wrappers
  • 4 Eggs
  • 1/4 cup Almond milk or milk of choice
  • 1/2 Red pepper diced
  • 1/2 Onion diced
  • 2 tbsp Pickled jalapeños or 1 tbsp fresh diced jalapeños
  • 1 cup Shredded hash browns
  • Salt and pepper, to taste
  • 2 tsp Taco seasoning
  • 3/4 cup Fat free shredded cheese
Cilantro Lime Crema
  • 1/2 cup Greek yogurt Nonfat
  • 1 Lime zest and juice
  • 1/2 tsp Garlic powder
  • 3 tbsp Fresh cilantro chopped
  • 1 tsp Seasoned rice wine vinegar
  • Salt and pepper, to taste

Instructions
 

Eggs
  • Heat nonstick skillet over medium heat. In a mixing bowl, beat eggs and milk together until fluffy. Add diced jalapeños and season with salt and pepper. Spray pan with cooking spray and add egg mixture. Move eggs around consistently as they cook to get perfectly soft scrambled eggs. Remove from heat once eggs are fully cooked through and set aside.
Hash
  • Dice peppers and onions. Heat skillet over medium heat (you can use the same one from the eggs) and spray with cooking spray. Add frozen hash brown potatoes and cook for 4-5 minutes, until softened. Add peppers and onions and cook for another 7-8 minutes, until everything is beginning to brown and is fully soft. Add taco seasoning, stir to incorporate, and remove from heat.
Assembly
  • Turn egg roll wrapper sideways so it's diamond shaped. Add 1 tbsp cheese on the bottom, then 2 tbsp of the hash mixture, and 1 tbsp of the egg mixture on top. Fold the bottom edge up, then fold both sides in. Wet your finger and gently wet the top edge to help the egg roll stick together. Fold the top edge over (tucking the fillings in) and seal the egg roll. Repeat and place all egg rolls on a well-sprayed air fryer tray.
Air Frying
  • Spray egg rolls entirely with cooking spray. Air fry at 375 for 7-9 minutes, until golden brown and crispy.
Cilantro Lime Crema
  • Finely chop cilantro. In a mixing bowl, combine Greek yogurt, cilantro, lime juice, lime zest, salt, pepper, garlic powder, and rice wine vinegar. Mix until well combined.

Notes

Weight Watchers Points Values:
Egg Rolls:
  • Blue: 2 SP for 1, 4 SP for 2
  • Purple: 2 SP for 1, 4 SP for 2
  • Green: 3 SP for 1, 6 SP for 2
Cilantro Lime Crema:
  • Blue: 0 SP/ serving when divided by 4
  • Purple: 0 SP/ serving when divided by 4
  • Green: 1 SP/ serving when divided by 4
Click here to add to your WW app (will automatically adjust based on your 0 point foods). 

Nutrition

Calories: 116kcalCarbohydrates: 14gProtein: 7gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 204mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 372IUVitamin C: 12mgCalcium: 107mgIron: 1mg
Keyword egg roll, weight watchers, WW, air fryer, breakfast, vegetarian
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