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freshly made breakfast egg rolls on a plate along some salsa, ketchup and sour cream.
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4.67 from 3 votes

Breakfast Egg Rolls

Kickstart your mornings with a crispy, savory bite of these Breakfast Egg Rolls! Imagine a golden, crunchy exterior giving way to a flavorful, melty blend of scrambled eggs, zesty cheddar cheese, succulent sausage, and vibrant bell peppers inside. Each roll is a compact, delicious package that brings together all your breakfast favorites into a single, delectable mouthful.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Cuisine: American, Asian
Servings: 10
Calories: 216kcal
Author: Joanna Cismaru

Ingredients

  • 10 egg roll wrappers
  • 6 large eggs
  • 1 cup cheddar cheese shredded
  • 1 cup breakfast sausage cooked and crumbled
  • ½ cup bell peppers diced, any color
  • salt and pepper to taste
  • vegetable oil for frying

To Serve

US Customary - Metric

Instructions

  • In a large skillet, scramble the eggs over medium heat. Season with salt and pepper. Once cooked, remove from the heat and set aside.
    process shots showing how to make breakfast egg rolls.
  • Lay out the egg roll wrappers on a clean surface. Divide the scrambled eggs, shredded cheese, crumbled sausage, and diced peppers evenly among the wrappers, placing the filling in the center of each wrapper.
    process shots showing how to make breakfast egg rolls.
  • To fold the egg rolls, start by folding the bottom corner of the wrapper over the filling. Then fold in the two side corners. Brush a little bit of water on the final corner to help it stick, then roll the egg roll toward that final corner. Repeat with the remaining wrappers and filling.
    process shots showing how to make breakfast egg rolls.
  • In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
  • Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels.
    process shots showing how to make breakfast egg rolls.
  • Serve your Breakfast Egg Rolls warm with salsa, sour cream, or hot sauce for dipping, if desired.

Notes

  1. Make-Ahead: Prepare the scrambled egg mixture the night before and store it in the fridge for an even quicker assembly in the morning.
  2. Veggie Variation: Feel free to swap in or add any of your favorite veggies, such as mushrooms, onions, or spinach, to personalize your egg rolls.
  3. Freezing for Future Feasts: After rolling the egg rolls, place them on a baking sheet and freeze before frying. Once frozen, transfer them to a zip-top bag for future use. Fry them straight from the freezer, allowing additional cooking time.
  4. Baking Option: If you'd like to avoid frying, you can bake the egg rolls at 375°F (190°C) for 18-22 minutes, or until they are golden and crispy, turning them halfway through.
  5. Dip Delights: Experiment with various dipping sauces like guacamole, queso, or a spicy mayo to add an extra zing to each bite.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 8g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 273mg | Potassium: 108mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 520IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 1mg