Description
Loaded Breakfast Egg Rolls feature a savory blend of breakfast sausage, crispy potatoes, scrambled eggs, sharp cheddar cheese, bacon, and creamy avocado all wrapped in crispy fried egg roll wrappers. Perfect for a brunch appetizer or a hearty breakfast treat, these egg rolls are flavorful, filling, and crispy on the outside with a melty, delicious filling.
Ingredients
Scale
Filling
- 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
Wrapper and Frying
- 18-20 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Cook the sausage: Melt butter in a large skillet over medium heat. Add breakfast sausage and cook until browned and cooked through, about 5-6 minutes. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder.
- Cook the potatoes: Move sausage to one side of the skillet. Add grated potatoes and cook for 2-3 minutes until lightly browned. Mix with sausage and cook another 2-3 minutes until potatoes are crisp. Move mixture aside again.
- Scramble the eggs: In a bowl, scramble eggs with remaining 1/2 teaspoon salt and pepper. Pour into empty side of skillet and cook lightly for 1 minute. Combine eggs fully with sausage and potato mixture. Remove from heat and let the filling cool completely.
- Assemble egg rolls: Wet edges of egg roll wrappers with water. Place 2-3 tablespoons of filling in center, then sprinkle about 1 tablespoon cheese, plus bacon and avocado. Fold sides and roll tightly, sealing edges with water. Place rolled egg rolls on a baking sheet. Repeat with remaining wrappers and filling.
- Fry the egg rolls: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 360-370°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve: Serve immediately with salsa, ketchup, or your favorite dipping sauce. Enjoy warm.
Notes
- Soak and rinse grated potatoes in cold water to remove starch; wring thoroughly to ensure crispiness.
- Egg rolls can be frozen in airtight containers for up to one month and reheated when needed.
- This recipe can be easily halved for fewer servings.
- Use a cast-iron skillet if possible for better heat distribution while cooking the filling.
- Make sure to roll egg rolls tightly to avoid any pockets of air or exposed filling during frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 12 g
- Cholesterol: 140 mg
