Breakfast Egg Rolls
Transform your breakfast with these crispy Breakfast Egg Rolls, packed with sausage, eggs, and cheese!
Servings: 4 servings
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- ½ cup half and half
- to taste Salt
- to taste Pepper
- 1 tablespoon butter
- 2 cups frozen hash browns
- 1 cup shredded cheddar cheese
- 12-18 egg roll wrappers
- Vegetable oil for frying egg rolls
Instructions
- In a large skillet over medium heat, add the breakfast sausage. Cook until browned, about 5-7 minutes. Transfer to a bowl and set aside.
- In a mixing bowl, whisk together the eggs, half and half, salt, and pepper. Melt the butter in the skillet, pour in the egg mixture, and scramble until fully cooked, about 3-4 minutes. Remove from heat.
- Once the eggs have cooled, add sausage, hash browns, and cheese to the egg mixture. Stir until combined.
- Lay an egg roll wrapper on a flat surface, place a spoonful of filling in the center, fold the bottom corner over, fold in the sides, and roll tightly. Seal with water.
- Heat vegetable oil in a frying pan. Fry egg rolls until golden brown, about 3-4 minutes on each side. Use a slotted spoon to remove and drain on paper towels.
- Serve warm with your favorite dipping sauces.
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
- Frying pan
- Slotted spoon
- Paper Towels
Notes
- Make ahead and freeze for quick breakfasts.
- Customize fillings with your favorite veggies or cheeses.
- Reheat in the oven for extra crispiness.