Breakfast Egg Rolls | The Recipe Critic

Breakfast Egg Rolls are a fun and delicious way to change up breakfast! The inside is filled with savory sausage, creamy eggs, hash browns, and plenty of cheese. Fry them up for a gooey, tender, savory center and a delicately crunchy exterior. This is a fun and unique breakfast that everyone will love!

Once you get the hang of using egg roll wrappers, you’ll see that it’s so easy! You’ll be inspired to try our other delicious egg roll recipes. From dessert cheesecake egg rolls to buffalo chicken egg rolls and the best avocado egg rolls, there are endless options!

Breakfast Egg Rolls

To prepare breakfast egg rolls, start with classic breakfast foods like eggs, sausage, and hash browns. Next, stuff them into egg roll wrappers and fry them to perfection. Not only do they enhance any brunch spread, but they are also hearty enough to serve as a standalone meal. They’re cheesy and tender on the inside, while crispy and crunchy on the outside.

I love how these offer a unique, special breakfast option that stands out from traditional egg rolls. Serve them at your next breakfast gathering, holiday brunch, or any occasion. They won’t last long!

Ingredients Needed

To make this breakfast egg roll recipe, start with simple ingredients, mainly standard breakfast items like eggs and sausage. First, grab some egg roll wrappers, then basic breakfast items, and you’re ready to go! Check out the recipe card at the bottom of the post for exact measurements.

• Breakfast Sausage: Cooked and crumbled for added protein, flavor and heartiness.
• Eggs: We’re scrambling 6 large eggs to fill the breakfast egg rolls.
• Half and Half: Whisked with the eggs to make them super creamy and rich.
• Salt and Pepper: To taste!
• Butter: For scrambling the eggs.
• Hash Browns: You don’t need to thaw your frozen potatoes; just cook them as-is! Try different shapes/sizes. Diced hashbrowns work great!
• Cheese: For melty cheesiness throughout the egg rolls, we fill them with 1 cup of shredded cheddar cheese.
• Wrappers: Egg roll wrappers will hold all of the ingredients together and become crispy and golden brown on the outside when fried!
• Vegetable Oil: Used to fry the egg rolls, giving them a crunchy and golden exterior.

How to Make Breakfast Egg Rolls

If you’ve never made egg rolls before, don’t be intimidated, it’s actually so easy! Just follow the step-by-step instructions and take a look at the visual instructions below.

1. Cook the Sausage: In a medium skillet, cook the breakfast sausage. Remove the cooked sausage from the skillet and set aside. Drain any fat.
2. Cook the Eggs: In a medium bowl, whisk together the eggs, half and half, and salt and pepper. Heat the butter in the same skillet the sausage was cooked in and scramble the eggs.
3. Cook the Hash Browns: Remove the eggs from the skillet and set aside. Cook the hash browns according to the package directions and set them aside.
4. Prep Ingredients: Set up a workstation with all the bowls of ingredients ready alongside the wrappers and a small bowl of water to help seal the egg rolls shut.

Roll the Egg Rolls

1. Fill the Wrapper: Start with one wrapper on the work surface with a corner facing you. Fill the bottom third of the wrapper with sausage, eggs, hash browns, and cheddar cheese.
2. Roll the Wrapper: Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way. Use a little water on the edge of the wrapper to seal your breakfast egg roll closed.
3. Heat Oil: While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
4. Fry the Egg Rolls: Once all the egg rolls are filled, start frying them in batches. There should be space between each egg roll while they fry. Fry for 3-4 minutes or until they are golden brown.
5. Let Rest and Serve: Remove the fried egg rolls from the oil and place them on a paper-towel lined plate. Let them rest for at least 5 minutes before enjoying them.