Breakfast Egg Roll
Start your morning with a creative twist on a classic breakfast—these Breakfast Egg Rolls are packed with flavor and crispy satisfaction. Featuring a delectable filling of fluffy scrambled eggs, melted cheddar cheese, savory crumbled bacon or sausage, and nutrient-rich spinach, all rolled into a golden, crunchy egg roll wrapper, this recipe is a flavorful way to upgrade your breakfast game. Perfectly seasoned with just a pinch of salt and black pepper, these handheld delights are quick and easy to prepare, with a total time of just 25 minutes. Ideal for a grab-and-go breakfast, weekend brunch, or even a make-ahead meal, these egg rolls are fried to perfection and bursting with hearty, comforting goodness. Pair them with your favorite dipping sauce and enjoy restaurant-quality flavor from the comfort of your home!
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Recipe Information
Ingredients
- 4 pieces Eggs
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Butter
- 0.5 cups Cheddar cheese, shredded
- 0.5 cups Cooked bacon or sausage, crumbled
- 0.25 cups Spinach, chopped
- 8 pieces Egg roll wrappers
- 2 cups Vegetable oil (for frying)
- 2 tablespoons Water
Instructions
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Heat a nonstick skillet over medium heat and melt the butter. Pour the egg mixture into the skillet and cook, stirring gently, until softly scrambled. Remove from heat.
Stir in shredded cheddar cheese, crumbled bacon or sausage, and chopped spinach into the scrambled eggs. Allow the filling to cool slightly before assembling the egg rolls.
Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you, like a diamond shape.
Spoon 2 to 3 tablespoons of the egg mixture into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two sides. Roll the wrapper tightly toward the top corner, sealing the edge with a small dab of water.
Repeat this process until all the filling is used and the egg rolls are assembled.
Heat the vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
Carefully lower the egg rolls into the hot oil, a few at a time, and fry for 2 to 3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
Serve warm and enjoy your crispy, flavorful breakfast egg rolls!
Nutrition Facts
Calories |
5806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 582.2 g | 746% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 4482 mg | 195% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.3 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 587 mg | 45% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
