Breakfast Egg Rolls
Kickstart your morning with these irresistible Breakfast Egg Rolls—an exciting twist on classic breakfast flavors, wrapped up in crispy, golden perfection. Packed with scrambled eggs, savory breakfast sausage, melted cheddar cheese, vibrant red bell peppers, and fresh green onions, this recipe combines unbeatable taste with a satisfying crunch. Perfect for busy mornings or brunch gatherings, these handheld delights are quick to prepare, taking just 30 minutes from start to finish. Serve them warm with your favorite dipping sauce for a fun, crowd-pleasing meal that's as portable as it is delicious. Whether you're a fan of creative breakfast ideas or looking to impress guests with an easy, flavorful dish, these Breakfast Egg Rolls are sure to become a new favorite.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 pound ground breakfast sausage
- 1 cup shredded cheddar cheese
- 0.5 cup red bell pepper, diced
- 0.25 cup green onions, sliced thinly
- 10 egg roll wrappers
- 2 cups vegetable oil (for frying)
- 0.25 cup water (for sealing wrappers)
Instructions
In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper until combined.
In a large skillet over medium heat, cook the ground breakfast sausage until browned and cooked through. Remove the sausage from the skillet, draining any excess grease, and set it aside.
Add the whisked egg mixture to the skillet and scramble the eggs until just set. Remove from heat.
In a large mixing bowl, combine the cooked sausage, scrambled eggs, shredded cheddar cheese, diced red bell pepper, and sliced green onions. Mix well.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you, forming a diamond shape.
Place 2-3 tablespoons of the filling in the center of the wrapper.
Dip your finger in water and wet the edges of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners to seal the sides. Roll tightly towards the top corner to seal the egg roll. Repeat with the remaining wrappers and filling.
In a deep skillet or pot, heat the vegetable oil over medium-high heat to 350°F (175°C).
Carefully place 3-4 egg rolls into the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy. Do not overcrowd the pot.
Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining egg rolls.
Serve warm with your favorite dipping sauce. Enjoy your Breakfast Egg Rolls!
Nutrition Facts
Calories |
6226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 606.9 g | 778% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1073 mg | 83% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1187 mg | 25% | |
*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.
