Servings
Font
Back
0 from 6 votes

Breakfast Egg Rolls Recipe

This breakfast egg rolls recipe is stuffed with sausage, seasoned eggs, cheese, bell pepper, and onion, then fried to crispy perfection!Expanded step-by-step photos can be seen below the recipe card.

Prep Time
45 mins
Cook Time
45 mins
Total Time
49 mins
Servings: 15 egg
Calories: 185 kcal
Course: Breakfast , Brunch
Cuisine: Asian , American

Ingredients

  • vegetable oil for frying
  • ½ pound breakfast sausage
  • 5 large eggs
  • 1 tablespoon heavy cream
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground paprika
  • 1 cup shredded cheddar cheese
  • ⅓ cup finely diced red bell pepper
  • ⅓ cup shredded pepper jack cheese
  • 3 tablespoons diced red onion
  • 15 egg roll wrappers
  • water for brushing

Instructions

    Cup of Yum
  1. In a large Dutch oven set over medium heat, preheat 3 inches of oil to 350°F.
  2. In a large skillet set over medium heat, brown the sausage.
  3. While the sausage is cooking, whisk the eggs, cream, salt, pepper, and paprika together.
  4. Once the sausage is cooked, remove it from the skillet and drain any extra fat.
  5. Add the egg mixture to the skillet and cook until nearly set.
  6. Once the eggs are cooked, combine the sausage, eggs, cheddar cheese, bell pepper, pepper Jack cheese, and onion in a medium bowl.
  7. Place the egg roll wrappers on a clean work surface. With one of the corners facing you, place about 2 tablespoons of the egg roll mixture into the center of the wrapper. Fold the bottom corner up and over the filling, then fold the two outward corners into the center like an envelope.
  8. Brush the remaining top corner with water and roll the egg roll up to seal. Repeat this process with the remaining egg rolls and filling.
  9. Once all of the wrappers have been filled and rolled, place 4 into the preheated oil and fry for 3-4 minutes, until golden brown and crispy.
  10. Once cooked, remove the egg rolls from the oil and place them on a paper-towel lined plate to drain while you cook the remaining egg rolls.

Notes

  • Storage: Store breakfast egg rolls in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • Omit the sausage to make them vegetarian.
  • Swap the sausage for bacon, ham, or ground chicken.
  • Use green or yellow bell pepper in place of the red.
  • Use whatever kind of onion you like, or use green onions!
  • Swap the cheddar and/or pepper Jack for your favorite cheese.
  • Add in some diced jalapeños for a kick of heat.
  • Reheat refrigerated egg rolls in a 350°F oven for 5-7 min, until warmed through.
  • Bake directly from frozen in a 375°F oven for 18-20 minutes.

Nutrition Information

Serving 1egg roll Calories 185kcal (9%) Carbohydrates 8g (3%) Protein 8g (16%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 85mg (28%) Sodium 337mg (14%) Potassium 91mg (3%) Fiber 0.4g (2%) Sugar 0.4g (1%) Vitamin A 333IU (7%) Vitamin C 4mg (4%) Calcium 90mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 15egg

Amount Per Serving

Calories 185

% Daily Value*

Serving 1egg roll
Calories 185kcal 9%
Carbohydrates 8g 3%
Protein 8g 16%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 85mg 28%
Sodium 337mg 14%
Potassium 91mg 2%
Fiber 0.4g 2%
Sugar 0.4g 1%
Vitamin A 333IU 7%
Vitamin C 4mg 4%
Calcium 90mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.