Description
Delicious hand-held breakfast egg rolls packed with fluffy scrambled eggs, savory sausage, and melty cheese, perfect for any morning.
Ingredients
Scale
- 1 pound breakfast sausage
- 6 large eggs
- 1 cup shredded cheese
- 2 cups frozen hash browns
- 12 egg roll wrappers
- Vegetable or canola oil for frying
- Salt and pepper to taste
Instructions
- Cook the sausage: Heat your skillet over medium-high heat. Add the breakfast sausage, breaking it up with a spatula, and cook until browned and fully cooked, about 5-7 minutes.
- Scramble the eggs: Lower the heat to medium, whisk together the eggs until well blended, then pour into the skillet with the sausage. Stir gently until just set, about 3-4 minutes.
- Mix the filling: Transfer the sausage and scrambled eggs to a large mixing bowl. Fold in the shredded cheese and hash browns, seasoning lightly with salt and pepper.
- Assemble the egg rolls: Lay an egg roll wrapper on your clean surface, place about 2 tablespoons of the filling near the corner. Fold that corner over the filling, tuck in the sides, then roll tightly away from you.
- Fry the egg rolls: In a deep pan, heat about 2 inches of oil over medium heat. Carefully add the egg rolls in batches, frying until golden brown, about 3-4 minutes per side.
- Serve: Remove the egg rolls and let them drain on paper towels. Serve warm with your favorite dipping sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. To reheat, air fry at 350°F for 8-10 minutes or bake at 375°F for about 15 minutes.
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 150mg