Introduction

Breakfast egg rolls are a fun and flavorful way to start your day. Crispy on the outside and packed with sausage, eggs, hash browns, and cheese inside, they make a satisfying morning treat. Perfect for weekends or brunch gatherings, these egg rolls bring a delicious twist to traditional breakfast favorites.

A white oval plate holds eight golden-brown, crispy, fried egg rolls arranged in two columns, some garnished with small green onion slices. One egg roll is cut in half, showing layers inside of cooked ground meat mixed with melted yellow cheese and a lighter textured component. Near the center left of the plate sits a small bowl filled with chunky red tomato salsa. Surrounding the plate on a white marbled surface are two small bowls, one with shredded yellow cheddar cheese and the other with chopped green onions. A striped cloth with white and tan colors lies partially visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage
6 large eggs
⅓ cup half and half
Salt and pepper to taste
1 tablespoon butter
2 cups hash browns (frozen)
1 cup shredded cheddar cheese
12-18 egg roll wrappers
Vegetable oil for frying

Instructions

Step 1: In a medium skillet, cook the breakfast sausage over medium heat until fully cooked. Remove the sausage from the skillet, drain any fat, and set aside.
Step 2: In a bowl, whisk together the eggs, half and half, salt, and pepper. Heat butter in the same skillet and scramble the eggs until just set. Remove from skillet and set aside.
Step 3: Prepare the hash browns according to the package directions. Once cooked, set them aside.
Step 4: Set up a workstation with the cooked sausage, scrambled eggs, hash browns, shredded cheddar cheese, egg roll wrappers, and a small bowl of water for sealing.
Step 5: Place one egg roll wrapper on a clean surface with a corner facing you. Fill the bottom third of the wrapper with sausage, eggs, hash browns, and cheese.
Step 6: Roll the corner over the filling, fold in the sides, and continue rolling tightly to seal. Use a little water on the edge of the wrapper to help seal it securely.
Step 7: Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until hot but not smoking.
Step 8: Fry the egg rolls in batches, ensuring they do not touch. Cook for 3-4 minutes or until golden brown and crispy.
Step 9: Remove the egg rolls with a slotted spoon and drain on paper towels. Let them rest for at least 5 minutes before serving.

Tips & Variations

For extra flavor, add chopped green onions or diced bell peppers to the filling mixture.
Use turkey or chicken sausage for a leaner option.
Try adding a dollop of salsa or hot sauce inside the egg roll before rolling for a spicy kick.
Bake the egg rolls at 425°F (220°C) for 15-20 minutes as a healthier alternative to frying.

Storage

Store leftover breakfast egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until warmed through and crispy. Avoid microwaving to keep the wrappers crispy.

How to Serve

The image shows a stack of six egg rolls with the front three cut in half to reveal their layers. Each egg roll has a crispy golden brown outer shell. Inside, there are three main layers: the top layer is light brown cooked sausage, the middle layer is melted yellow-orange cheese, and the bottom layer is pale yellow scrambled eggs mixed with white rice. The egg rolls are arranged pyramid-style on a white plate placed on a white marbled surface. In the blurry background, a brown bowl with red salsa is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can cook the sausage, scramble the eggs, and prepare the hash browns in advance. Store them separately in the refrigerator and assemble the egg rolls just before frying.

Can I freeze these breakfast egg rolls?

Absolutely. Freeze the assembled but uncooked egg rolls on a baking sheet until solid, then transfer to a freezer-safe bag. Fry or bake them straight from frozen, adding a few extra minutes to the cooking time.