Breakfast Egg Rolls
User Reviews
5.0
3 reviews
Excellent
Breakfast Egg Rolls
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Breakfast egg rolls are filled with bacon and eggs and fried to crispy perfection for a tasty twist on breakfast!
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Ingredients
- 8 eggs
- 1 tablespoon unsalted butter
- 1½ cups shredded cheddar cheese, divided
- 8 pieces bacon, cooked and crumbled
- salt and pepper to taste
- 8 egg roll wrappers, about ½ of package
- vegetable oil for frying
Instructions
- Fill a medium frying pan with 1-inch oil and heat over medium-high heat to 350–375°F.
- In a large bowl, crack eggs, season with salt and pepper, and whisk.
- In a medium frying pan over medium heat, melt butter, add eggs, and start to cook. Sprinkle on 1 cup shredded cheese and continue to cook until cooked through. Remove from heat.
- Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ⅛ of the egg mixture horizontally across the middle of your egg roll wrapper. Sprinkle with crumbled bacon and remaining cheese. Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Add a little water to the edges of the wrapper to seal it so it sticks.
- Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides.
Notes
- Oven. Preheat your oven to 425°F. Lightly brush the egg rolls with olive oil and place them seam-side down on a baking sheet. Bake for 12-15 minutes, until lightly browned and crispy.
- Preheat your oven to 425°F. Lightly brush the egg rolls with olive oil and place them seam-side down on a baking sheet. Bake for 12-15 minutes, until lightly browned and crispy.
- Airfry. Preheat the air fryer to 390°F. Lightly brush the egg rolls with olive oil and place a few in the air fryer basket, making sure they are not touching. Air fry for about 8 minutes, flipping halfway, or until golden and crispy.
- Prep ahead.
- Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat. Preheat the oven to 350°F bake for 10 minutes (thawed) or 18-20 minutes (frozen) flipping halfway.
- Preheat the oven to 350°F bake for 10 minutes (thawed) or 18-20 minutes (frozen) flipping halfway.
- Place the filled egg rolls on a plate and cover them with plastic wrap. Refrigerate overnight before frying.
- To freeze, place the egg rolls, seam side down on a baking sheet and freeze. Once solid, transfer the egg rolls to a freezer Ziploc for about 3 months. Thaw or place them in hot oil directly from the freezer. Add 90 seconds to the fry time.
Nutrition Information
Show Details
Serving
1roll
Calories
389kcal
(19%)
Carbohydrates
12g
(4%)
Protein
19g
(38%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
272mg
(91%)
Sodium
562mg
(23%)
Potassium
176mg
(5%)
Fiber
0.3g
(1%)
Sugar
0.3g
(1%)
Vitamin A
671IU
(13%)
Calcium
243mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 389kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 272mg | 91% |
| Sodium | 562mg | 23% |
| Potassium | 176mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 671IU | 13% |
| Calcium | 243mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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