Breakfast Eggrolls

1. Stage

Cook the sausage in a nonstick skillet over medium heat for four to six minutes. Break the sausage meat into crumbles and cook until it's no longer pink. Drain the pan and then stir in both cheeses and the green onions. Remove the mixture from the skillet and wipe the skillet clean.

2. Stage

Whisk the eggs and milk along with salt and pepper in a small bowl. Heat the butter in the skillet over medium heat and pour the egg mixture into the skillet. Cook the eggs and stir until there's no liquid egg left (it should all be scrambled). Stir the sausage mixture into the eggs.

3. Stage

Preheat an air fryer to 400°F. Place an egg roll wrapper in front of you with one corner pointing toward you and cover the other egg roll wrappers with a damp paper towel. Place 1/4 cup filling on the egg roll wrapper, just below the center of the wrapper. Fold the bottom corner (the one pointing at you) over the filling and moisten the edges of the wrapper with water. Fold both side corners over the filling and start rolling the egg roll away from you. Roll it up tightly and press down on the last corner's tip to seal the egg roll. Repeat with the rest of the filling and egg roll wrappers.

4. Stage

Grease a tray that will fit in your air fryer basket. Place a batch of egg rolls on the tray in a single layer and lightly spritz them with cooking spray. Cook the egg rolls for three to four minutes until they're lightly browned. Turn them over and spritz the top with more cooking spray. Cook them for another three to four minutes, until the egg rolls are golden brown and crisp. Repeat with the rest of the egg rolls in batches. Serve with maple syrup or salsa if desired.