Crispy on the outside and packed full of fluffy eggs, savory sausage, and sharp cheddar cheese, these Breakfast Egg Rolls are the perfect addition to your brunch menu or as a hearty meal on the go!
I love it when my girls help me out in the kitchen. It’s a great time for us to chat about whatever they want to chat about while doing something fun. I find that they open up more and talk about things they maybe wouldn’t have thought to talk about before. The business of the task at hand helps us both to feel comfortable and at ease in our discussions making for a meaningful bonding experience. This is a great opportunity to not only build our relationship but they’re learning life skills in the process. I encourage you to bring your kids (big or small) into the kitchen with you!
In our kitchen, we enjoy taking a classic pairing like sausage and eggs and turning it into something fun and different rather than how we typically enjoy them. I’ve shared fun ways to change the presentation of our family favorites before in my Loaded Breakfast Pizza and Pepperoni Pizza Pinwheels recipes. Sometimes, we just need to look at things a little differently to appreciate them again.
These Breakfast Egg Rolls are a fantastic way to shake things up a bit, while still having those classic flavor combinations we know and love! And, because this recipe is so versatile, it’s super easy to tailor it to your preferences. Simple ingredient changes are easy and budget-friendly ways to keep a favorite recipe from becoming ho-hum. So don’t be afraid to mix things up!
Yield: 20 Breakfast Egg Rolls
Ingredients
20 egg roll wrappers
1 pound breakfast sausage
6 large eggs
2 Tablespoons of milk
1 cup sharp cheddar cheese, shredded
3 scallions or green onions, thinly sliced
½ large red bell pepper, finely diced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon chili powder
1/3 cup water
½ teaspoon cornstarch or arrowroot powder
Directions
In a medium bowl, combine eggs, milk, and spices. Lightly whisk eggs until thoroughly beaten. Set bowl aside.
Brown sausage in a large skillet over medium heat until cooked through. Remove cooked sausage to a paper towel-lined plate to allow excess oil to drain off.
Pour egg mixture into skillet with residual grease from the cooked sausage. Cook eggs over medium heat while constantly breaking up the eggs. Scrape the eggs from the sides of the pan to the middle. Fold and lightly break apart the large clumps of egg for approximately 1-2 minutes.
Once the eggs are slightly firm, return the cooked sausage to the skillet. Gently mix the sausage in with the eggs for about 1 minute.
Add the sliced green onions and red pepper and mix gently to combine with the eggs and sausage.
Turn off the heat and allow the mixture to cool to room temperature where it can be safely handled with bare hands.
In a small bowl, mix together water and cornstarch. This will be our “glue” to help keep the egg rolls sealed.
Place egg roll wrapper in a diamond shape on a sheet of parchment paper or a silicone baking mat.
Add about 3 tablespoons of the egg and sausage mixture with a pinch of the shredded cheese toward the bottom of the egg roll wrapper.
Begin rolling the egg roll wrapper by bringing the bottom up to the middle. Then bring the left side of the egg roll wrapper to the middle of the bottom. Repeat the process with the right side of the egg roll wrapper.
Starting from the bottom, begin tightly rolling forward until you reach the tip of the egg roll wrapper. Dab your index finger into the water and cornstarch mixture then lightly trace along the edges of the top of the egg roll wrapper. Finish rolling and gently press the tip into the rolled wrapper. Continue this process for the remaining egg rolls.
Once all of the egg rolls are tightly rolled and sealed, place them seam-side down on a baking sheet lined with parchment paper.
Lightly spray each egg roll with a neutral cooking spray such as olive oil or avocado oil.
Bake the egg rolls at 400 degrees for approximately 7 minutes. Turn the egg rolls and continue baking for another 5-7 minutes or until the egg rolls are lightly golden and appear crispy.
Serve warm.
How to Fry Breakfast Egg Rolls:
If frying these egg rolls on the stovetop, I recommend using a large Dutch oven or a heavy-bottomed pot. Add oil to the pot and bring it to a temperature of 365 degrees. Working in small batches, carefully place egg rolls into hot oil and fry for approximately 3-4 minutes or until golden brown. Remove eggrolls from the oil and place on a paper towel-lined plate.
How to Air Fry Breakfast Egg Rolls:
If using an air fryer to bake these egg rolls, place the egg rolls seam-side down in a single layer on the air fryer tray. Light spray each eggroll with a non-stick cooking spray. Bake at 390 degrees for approximately 7-9 minutes, flipping the eggrolls about halfway through.
How to Freeze and Reheat Breakfast Egg Rolls:
These Breakfast Egg Rolls can be frozen pre-cooked or after they're baked and cooled completely. Place the egg rolls seam-side down on a sheet pan lined with parchment paper and freeze for about 1 hour. Remove the frozen egg rolls and place them in a freezer-safe storage bag or container. Freeze for up to 3 months.
To reheat uncooked egg rolls, allow egg rolls to rest at room temperature for about 10 minutes.
Lightly spray the egg rolls with a non-stick cooking spray and place seam-side down on a baking sheet lined with parchment paper. Bake in a preheated 400-degree oven for 7-9 minutes then turn the egg rolls and bake for an additional 7 minutes.
To reheat cooked egg rolls, heat in the microwave for approximately 2-3 minutes or until heated through. Please note that the egg rolls may lose some of their delicious crispiness.
For the best results, reheat in a toaster oven or traditional oven for 7-9 minutes, then flip the egg rolls and bake for an additional 7 minutes.
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