Breakfast Egg Roll Recipe
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Breakfast Egg Roll Recipe
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This delicious breakfast egg roll recipe is made with all your favorite breakfast ingredients including scrambled eggs, cheddar cheese, and sautéed onions. It's easy to make, perfect for meal prep and you can change it up with all of your favorite breakfast combinations.
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Ingredients
- ½ pound breakfast sausage
- 5 large eggs
- 1 Tbs heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 cup cheddar cheese shredded
- ⅓ cup red bell pepper finely diced
- ⅓ cup pepper jack cheese shredded
- 3 tablespoons purple onion diced
- 15 egg roll wrappers
- water for brushing
- vegetable oil for frying
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Instructions
- Get out and measure your ingredients.
- In a large stock pot over medium heat, preheat 3" of oil to 350°.
- In a large skillet over medium heat, brown the sausage.
- While the sausage is cooking, whisk together eggs, heavy cream, salt, pepper and paprika.
- Whisk until blended.
- Once the sausage is cooked, remove from the skillet and drain any extra fat.
- Add the egg mixture to the skillet and cook.
- Once the eggs are cooked, combine sausage, eggs, cheddar cheese, bell pepper, pepper jack cheese and onion.
- Stir until blended.
- Place egg roll wrappers on a clean surface, with one of the corners facing you.
- Put about 2 tablespoon of the egg roll mixture into the center of the wrapper.
- Fold the bottom corner up and over the filling. Next, fold the two outward corners into the center like an envelope. Brush the remaining corner with water.
- Roll the egg roll up to seal.
- Repeat the rolling process with the remaining wrappers and filling.
- Once all wrappers have been rolled, place 4 into the preheated oil and fry for 3-4 minutes, until golden.
- Once cooked, remove the egg rolls from the oil and place on a paper towel lined plate.
- Repeat the frying process with the remaining egg rolls.
- Dip.
- Serve and enjoy every bite!
Notes
- Tips:
- Make ahead: The egg rolls may be prepped the night before and stored in an airtight container or a resealable bag in the fridge.
- Just a touch of water: When adding water to the last corner of the egg roll wrapper, just a dab will do. Don't soak it.
- Leave some space: Don't crowd the stockpot when frying the egg rolls.
- Storage:
- Egg rolls may be reheated in the microwave or air fryer to restore crispiness.
- The rolls may be prepped the night before and stored in an airtight container orbaggie in the fridge.
- Egg rolls may be stored in an airtight container or baggie in the fridge for up to 3 days.
Nutrition Information
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Calories
153kcal
(8%)
Carbohydrates
8g
(3%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
337mg
(14%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
319IU
(6%)
Vitamin C
5mg
(6%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 337mg | 14% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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