Ingredients (Makes 8 rolls):
4 large eggs (or 1 cup egg substitute) – 0–4 points
4 slices center-cut bacon, cooked and chopped – 4 points
1/2 cup reduced-fat shredded cheddar cheese – 4 points
1/2 cup diced bell peppers – 0 points
1/4 cup diced onion – 0 points
Salt & pepper to taste – 0 points
8 egg roll wrappers (Nasoya or similar) – 12–16 points
Cooking spray or oil spray – 0 points
Optional Add-ins:
Spinach, mushrooms, or turkey sausage (adjust points if using)
Instructions:
Cook Veggies:
In a nonstick skillet, spray with cooking spray.
Sauté onion and bell peppers until soft (about 3–4 minutes).
Scramble Eggs:
Add eggs to the skillet. Cook until just set.
Add bacon and cheese. Stir until melted. Season with salt and pepper.
Assemble Egg Rolls:
Lay out an egg roll wrapper like a diamond.
Spoon 2–3 tablespoons of filling onto the center.
Fold bottom corner over filling, then fold in sides, and roll tightly.
Use a bit of water to seal the edge.
Cooking Options:
Air Fryer: Spray rolls lightly with cooking spray. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
Oven: Bake at 425°F (220°C) for 12–15 minutes until golden.
Pan-fry: Use minimal oil in a skillet over medium heat, turning until all sides are golden.
WW Points (Estimated per roll):
Ingredient Total Points Per Roll (8 rolls)
Eggs (or egg substitute) 0–4 0–0.5
Bacon (center-cut, 4 slices) 4 0.5
Reduced-fat cheddar (1/2 cup) 4 0.5
Egg roll wrappers 12–16 1.5–2
Veggies 0 0
TOTAL (per roll) ~2–3 pts
Tip: Use egg whites, turkey bacon, or fat-free cheese to reduce points further
