Cheesy Breakfast Egg Rolls

Air-fryer breakfast egg rolls stuffed with pork sausage, scrambled eggs and two cheeses.

Ingredients

1/2 pound	225 g	bulk pork sausage
1/2 cup	120 ml	shredded sharp cheddar cheese
1/2 cup	120 ml	shredded Monterey Jack cheese
1 tablespoon	15 ml	chopped green onions
4		large eggs
1 tablespoon	15 ml	2% milk
1/4 teaspoon	1.3 ml	salt
1/8 teaspoon	0.6 ml	pepper
1 tablespoon	15 ml	butter
12		egg roll wrappers
—		maple syrup or salsa (optional)

In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean.
In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture.
Preheat air fryer to 400°. With one corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
In batches, arrange egg rolls in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.