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These breakfast egg rolls are a fun change of pace for breakfast with crunchy outside that is filled with eggs, sausage, veggies and cheese.
I'm a sucker for a good breakfast - from fried chicken and waffles to strawberry pop tarts to hash brown egg muffins.
I'm sure we've all had an egg roll. Those cylindrical rolls wrapped with meat, cabbage or other fillings and deep fried. However, have you ever had breakfast egg rolls?
If it never occurred to you to try, you wouldn't be the first. But breakfast comes in so many shapes and forms. And egg rolls are the perfect vehicle to stuff whatever ingredients you want.
And these egg rolls give you a hearty breakfast in one bite, with eggs, sausage, hash browns, onion, pepper and cheese. If you are a notouchatarian, then these might not be for you. Otherwise, enjoy!
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Recipe Ingredients
- Unsalted butter - cooks the sausage and veggies.
- Breakfast sausage - just the Jimmy Dean pork sausage works.
- Sweet onion and green bell pepper - gives some added texture and flavors.
- Sea salt and black pepper - enhances the flavor.
- Hash browns - can't have breakfast without a side of it.
- Eggs - the star of the show.
- Cheddar cheese - adds some flavor and creaminess.
- Egg rolls - can find in any grocery store these days.
- Canola oil - used for frying.
Step-by-Step Instructions
- Heat 1 tbsp butter in large skillet over medium heat. Add sausage, onion, pepper, ¼ tsp salt and ⅛ tsp black pepper. Break up the sausage and cook until browned, about 5 minutes. Remove from skillet and set aside.
- And remaining butter to skillet and increase heat to medium-high. Add hash browns and cook undisturbed for 4-5 minutes or until it is starting to brown. Flip and cook for another couple minutes.
- Add eggs and stir until they are thickened and no liquid egg remains.
- Add the sausage mixture, remaining salt, black pepper and cheese and stir until combined.
- Lay an egg roll wrapper on a clean work surface. Place ¼ cup of the egg mixture about ½ inch from the bottom corner.
- Lift the bottom corner over the the mixture. Wet the left and right corners and fold them to the center.
- Wet the seam and roll until fully sealed. Repeat with remaining egg rolls.
- Fill a deep skillet or Dutch oven with 1 inch of oil. Heat to 350°F. Working in batches, fry for 2-3 minutes per side or until golden brown. Remove from oil and set on a paper towel-lined plate to drain. Serve immediately.
FAQs
So I include pictures of how I fold it above, but if you want even more detail, check out these instructions.
Yes. Preheat the oven to 425°F. Line a baking sheet with the breakfast egg rolls and brush with a little oil on both sides. Bake for 12-15 minutes, or until golden brown.
Preheat your oven to 350°F and place the egg rolls on a baking sheet. Bake for 4-5 minutes, or until crisp and warm.
Yes. You can freeze before and after cooking them. If freezing before cooking, after the egg rolls are wrapped place on a baking sheet and freeze. Once frozen transfer to an airtight container. You can store up to 3 months. Just defrost in the fridge the night before you cook them.
You can freeze after cooking them as well. Just let the egg rolls come to room temperature and transfer to an airtight container to freeze. Once ready to reheat, place in a 350°F for 8-10 minutes or until warmed through.
Pro Tips/Recipe Notes
- You can replace the sausage with bacon, ham or veggies.
- Cook the eggs until they just are starting to set as they will continue to cook when you fry the egg rolls.
- Do not overcrowd the pan when frying, otherwise you will lower the temperature and they won't be crispy.
Other Breakfast Recipes
- Egg and Cheese Hash Brown Waffles
- Orange Rolls
- Mini Ham and Cheese Quiche
- Chocolate Chip Scones
- Brioche Cinnamon Rolls
- Bacon Potato Quiche
If you’ve tried these breakfast egg rolls or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Breakfast Egg Rolls
Ingredients
- 2 tbsp unsalted butter, divided
- ½ lb breakfast sausage
- ½ cup sweet onion, finely chopped
- ½ cup green bell pepper, seeds removed and diced
- ½ tsp sea salt, divided
- ¼ tsp black pepper, divided
- 1 cup shredded hash browns, thawed
- 6 large eggs, beaten
- 1 cup sharp cheddar cheese, shredded
- 12 egg roll wrappers
- canola or vegetable oil for frying
Instructions
- Heat 1 tbsp butter in large skillet over medium heat. Add sausage, onion, pepper, ¼ tsp salt and ⅛ tsp black pepper. Break up the sausage and cook until browned, about 5 minutes. Remove from skillet and set aside.
- In same skillet, add remaining tbsp butter and increase heat to medium-high. Add hash browns and cook undisturbed for 4-5 minutes or until it is starting to brown. Flip and cook for another couple minutes.
- Pour in beaten eggs and stir until eggs are thickened and no liquid egg remains. Add the sausage mixture, remaining ¼ salt, ⅛ tsp black pepper and cheese and stir until combined.
- Lay an egg roll wrapper on a clean work surface. Place ¼ cup of the egg mixture about ½ inch from the bottom corner. Lift the bottom corner over the the mixture. Wet the left and right corners and fold them to the center. Wet the seam and roll until fully sealed. Repeat with remaining egg rolls.
- Fill a deep skillet or Dutch oven with 1 inch of oil. Heat to 350°F. Working in batches, fry for 2-3 minutes per side or until golden brown. Remove from oil and set on a paper towel-lined plate to drain. Serve immediately.
Notes
- You can replace the sausage with bacon, ham or veggies.
- Cook the eggs until they just are starting to set as they will continue to cook when you fry the egg rolls.
- Do not overcrowd the pan when frying, otherwise you will lower the temperature and they won't be crispy.
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