Description
These Breakfast Egg Rolls are a delicious and satisfying way to start your morning. Filled with savory breakfast sausage, fluffy scrambled eggs, crispy hash browns, and melted cheddar cheese, all wrapped in crispy fried egg roll wrappers, they offer a convenient and tasty breakfast treat that’s perfect for any occasion.
Ingredients
Scale
Meat and Eggs
- 1 pound breakfast sausage
- 6 large eggs
- ⅓ cup half and half
- Salt and pepper to taste
- 1 tablespoon butter
Vegetables and Cheese
- 2 cups hash browns (frozen)
- 1 cup shredded cheddar cheese
Wrapping and Frying
- 12–18 egg roll wrappers
- Vegetable oil for frying (about 2 inches in a skillet)
Instructions
- Cook sausage: In a medium skillet over medium heat, cook 1 pound breakfast sausage thoroughly until browned and no longer pink. Remove the cooked sausage from the skillet and drain any excess fat. Set the sausage aside.
- Scramble eggs: In a medium bowl, whisk together 6 large eggs, ⅓ cup half and half, and salt and pepper to taste until well combined. Heat 1 tablespoon butter in the same skillet and scramble the eggs until just cooked through. Remove from the skillet and set aside.
- Cook hash browns: Prepare 2 cups of frozen hash browns according to the package directions until they are crispy and cooked through. Set these aside with the other fillings.
- Set up filling station: Arrange all the prepared ingredients—sausage, scrambled eggs, hash browns, shredded cheddar cheese—and the egg roll wrappers on a clean work surface. Keep a small bowl of water nearby to seal the egg rolls.
- Assemble egg rolls: Place one egg roll wrapper with a corner facing you. Spoon a portion of sausage, scrambled eggs, hash browns, and shredded cheese onto the bottom third of the wrapper. Fold the corner over the filling, fold the sides inward, and roll the wrapper firmly towards the opposite corner. Moisten the edge with water to seal the egg roll securely.
- Heat oil: While filling the egg rolls, pour enough vegetable oil into a large skillet to create a 2-inch deep layer. Heat the oil over medium-high heat until hot but not smoking, about 350°F (175°C).
- Fry egg rolls: Once all the egg rolls are assembled, fry them in batches, making sure to leave space between each roll. Fry for 3-4 minutes, turning as needed until they are golden brown and crispy on all sides.
- Drain and rest: Remove the egg rolls from the hot oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Allow them to rest for at least 5 minutes before serving to cool slightly and let the filling set.
Notes
- Make sure the oil is hot enough before frying to ensure crispy egg rolls and reduce oil absorption.
- Do not overfill the egg rolls to prevent them from bursting during frying.
- You can customize the filling by adding vegetables like bell peppers or onions for extra flavor.
- For a lighter option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through.
- Serve with dipping sauces such as salsa, sour cream, or spicy mustard for added taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: breakfast egg rolls, sausage egg rolls, fried breakfast rolls, cheesy egg rolls, savory breakfast recipe
