Name: Loaded Breakfast Egg Rolls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 lb breakfast sausage; 1 teaspoon kosher salt, divided; 1 teaspoon fresh ground black pepper, divided; 1/2 teaspoon garlic powder; 1 small russet potato, finely grated; 6 large eggs, lightly scrambled; 1 1/4 cup shredded sharp cheddar cheese; 4 slices of bacon, cooked and chopped; 1 small avocado, finely chopped; 18-20 egg roll wrappers; Vegetable oil, for frying

There’s something about a crispy, golden egg roll bursting with savory breakfast goodness that just hits the spot. This Loaded Breakfast Egg Rolls Recipe combines all the flavors you love—from cheesy, bacon-y, eggy bites to tender sausage and crispy potatoes—wrapped up in a crunchy shell. It’s a total game changer for brunch or breakfast-for-dinner nights.

The image shows a pile of crispy golden brown egg rolls with a crunchy texture. Two egg rolls are cut open, revealing their filling; one has a mix of light brown meat, white cabbage, and yellow egg inside, while the other has a colorful filling with bits of green, red, and yellow vegetables along with some meat. The egg rolls are placed on a white marbled surface with green cilantro leaves scattered around for garnish. There is a small white bowl of red dipping sauce on the side and a wedge of bright orange fruit is visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Breakfast Egg Rolls Recipe
Top Tip
How to Serve Loaded Breakfast Egg Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Breakfast Egg Rolls Recipe

Why You'll Love This Recipe

I remember the first time I made these loaded breakfast egg rolls—I was blown away by how the crispy wrapper held all that melty cheese, creamy avocado, and breakfast sausage without falling apart. You get big, hearty flavors with a satisfying crunch every time, which makes this recipe truly special.

Versatile Ingredients: You can swap out or add to the filling to suit your taste or what’s in your fridge.
Hands-On Fun: Rolling these egg rolls is surprisingly satisfying and perfect for a relaxed weekend morning.
Perfectly Crispy: The method I share ensures the wrapper fries up crunchy without being greasy or soggy.
Great Make-Ahead Option: You can prep these in advance, freeze them, and fry whenever hunger strikes.

A white rectangular plate holds several golden brown, crispy egg rolls arranged closely together. One egg roll is broken in half, showing a colorful layered filling inside with light yellow, green, and pinkish tones. A small white cup filled with bright red dipping sauce sits in the middle of the plate, with a woman's hand dipping one egg roll into it. Garnishes of fresh green parsley and bright orange slices are placed on the plate's edges. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part in creating that rich, indulgent breakfast vibe wrapped in a crispy exterior. When you combine sausage, eggs, potatoes, and sharp cheddar with a touch of salt and pepper, plus the creamy hit from avocado and crisp bacon bits, you’re set for breakfast magic.

Flat lay of a small white ceramic bowl of unsalted butter, a mound of raw breakfast sausage, a few whole uncracked brown eggs, a small white ceramic bowl of kosher salt, a small white ceramic bowl of fresh ground black pepper, a small white ceramic bowl of garlic powder, a small white ceramic bowl of finely grated russet potato, neatly stacked smooth square egg roll wrappers, a small white ceramic bowl filled with shredded sharp cheddar cheese, a small pile of cooked and chopped crispy bacon, a small white ceramic bowl of finely chopped avocado, and a small white ceramic bowl of vegetable oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Adds richness and helps brown the sausage without adding extra salt early.
Breakfast Sausage: Seasoned and browned, it forms a hearty base of flavor and texture.
Kosher Salt & Black Pepper: Essential for balancing and brightening all the savory components.
Garlic Powder: Adds a subtle depth that complements the sausage and eggs nicely.
Russet Potato: Grated finely, it adds a crispy, starchy touch that feels like hash browns.
Eggs: Lightly scrambled to hold everything together and add creaminess.
Egg Roll Wrappers: The crunchy shell that seals all the fillings inside perfectly for frying.
Sharp Cheddar Cheese: Melts beautifully for a gooey, cheesy surprise in every bite.
Bacon: Cooked and chopped, it’s the savory crispy pop that elevates each roll.
Avocado: Adds creamy freshness and balances the rich flavors wonderfully.
Vegetable Oil: Perfect for deep frying to achieve that golden crisp texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Loaded Breakfast Egg Rolls Recipe is how easy it is to tweak. I love swapping in veggies like diced peppers or spinach when I want a bit more greenery, and you can even swap sausage for chorizo or turkey sausage if you prefer.

Vegetarian Version: I once replaced the sausage and bacon with sautéed mushrooms and bell peppers—it was still incredible packed with flavor.
Spicy Kick: Adding a pinch of cayenne or some chopped jalapeños to the filling can give you that little extra zing if you’re feeling adventurous.
Cheese Swap: Experiment with pepper jack or mozzarella for a different gooey texture and taste.
Gluten-Free: Use gluten-free egg roll wrappers if you want to keep to dietary needs without losing any crunch.

Step-by-Step: How I Make Loaded Breakfast Egg Rolls Recipe

Step 1: Cook the Sausage and Start the Potatoes

I love melting butter in my cast-iron skillet for that extra flavor. Once it’s melted and hot, add the breakfast sausage and let it brown nicely—about 5 to 6 minutes. Season the sausage halfway through with half your salt, pepper, and garlic powder for even flavor distribution. After that, shove the sausage to one side and toss in your grated potatoes. Let those potatoes get a little golden and crisp (2-3 minutes), then mix everything up and cook for a few more minutes until the potatoes are just right.

Step 2: Scramble the Eggs and Combine

Whisk your eggs with the remaining salt and pepper, pour into the empty side of the skillet, and scramble lightly for about a minute. You want these eggs just barely set since they’ll keep cooking when fried. Then mix the eggs fully with the sausage and potato combo. Let this filling cool completely before you start rolling — trust me, this step stops the wrappers from getting soggy.

Step 3: Roll Your Egg Rolls With Love

Fill a small bowl with water and keep it close by for sealing the egg rolls. Wet your fingers and run them along the edges of each egg roll wrapper—it helps seal them tight. Spoon about 2-3 tablespoons of the cooled filling into the center, then sprinkle cheese, bacon, and avocado on top. The trick? Roll tightly and tuck the edges in as you go. Use water to seal the top, ensuring there are no gaps where filling could escape. Lay them on a baking sheet as you go—this helps maintain shape.

Step 4: Fry to Golden Perfection

If you’ve got a deep fryer, great! Fry the egg rolls in batches at about 360–370°F for 3-4 minutes until they’re golden and crispy. No fryer? No problem—you can use a heavy pot with vegetable oil and a thermometer to get the heat right. Drain on paper towels to soak up any excess oil and keep ’em crisp. Freshly fried is best, but don’t worry—you’ll find tips for leftovers below.

Top Tip

Throughout my many attempts, these tips really helped me nail the perfect loaded breakfast egg rolls every time. They’ll help you avoid soggy wrappers or bland fillings, so pay close attention!

Don’t Skip Cooling: Always let the filling cool completely before rolling to keep wrappers crispy during frying.
Soak and Drain Potatoes: Rinsing and squeezing moisture out of your grated potatoes prevents them from getting mushy inside the egg roll.
Tight Rolls Win: Roll tightly but gently to prevent cracks or leaks during frying—it also ensures a satisfying crunch.
Temperature Check: Use a thermometer when frying. If oil’s too cool, wrappers absorb oil and get greasy; too hot and they burn quickly.

How to Serve Loaded Breakfast Egg Rolls Recipe

Breakfast Egg Rolls - Serving Suggestion

Garnishes

I usually serve these egg rolls with a dollop of tangy salsa or a bit of ketchup on the side for dipping. Sometimes I go wild and add a spoonful of sour cream or a sprinkle of chopped fresh cilantro—both add freshness that balances the rich filling wonderfully.

Side Dishes

Pair them with a fresh fruit salad or simple green salad to cut through the richness. A cup of strong coffee or freshly squeezed orange juice always rounds out the perfect breakfast or brunch plate with these loaded breakfast egg rolls.

Creative Ways to Present

For brunch parties, I love cutting these egg rolls diagonally and arranging them on a platter with colorful bowls of various dipping sauces—think spicy mayo, honey mustard, or guacamole. It’s a crowd-pleaser and makes the breakfast egg rolls look elevated and fun.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover egg rolls in an airtight container lined with paper towels in the fridge—this keeps them from getting soggy. They stay fresh for up to 3 days, making for quick breakfasts or snacks during a busy week.

Freezing

Freezing these egg rolls is a lifesaver. I freeze them uncooked, rolled but not fried, on a baking sheet first, then transfer to a resealable freezer bag. They keep for about a month and fry straight from frozen with just a minute or two extra. Perfect for prepping ahead!

Reheating

To reheat leftover fried egg rolls, I pop them in a 350°F oven for 10-12 minutes to keep them crispy without drying out. Microwave tends to make them soggy, so I avoid that unless I’m in a real hurry and then finish under the broiler for a bit.

Frequently Asked Questions:

Can I prepare the filling ahead of time?

Absolutely! I usually make the sausage, potatoes, and eggs in advance, then cool and refrigerate the filling for up to a day before rolling the egg rolls. This makes the process much quicker when you’re ready to fry.

What can I use instead of bacon or avocado?

You can easily leave out the bacon and avocado or swap them for ingredients like diced tomatoes, sautéed onions, or even a bit of hot sauce if you prefer. The filling is forgiving and adaptable.

How do I prevent the egg rolls from becoming greasy?

Making sure the oil is at the right temperature (360-370°F) is key. Also, don’t overcrowd the fryer or pot so the temperature stays consistent. Drain egg rolls on paper towels after frying to soak up excess oil.

Can I bake the egg rolls instead of frying?

Yes! While frying gives the best crisp, baking at 400°F for about 15-20 minutes, flipping halfway through, can work as a healthier alternative. Just keep an eye on them to avoid drying out.

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe has become my go-to comfort brunch that never disappoints. The balance of textures and flavors always brings smiles around the table, and the fact that you can tailor it your way makes it even better. I hope you’ll enjoy making and sharing these as much as I do—they’re a little crispy hug in egg roll form, perfect any day of the week.