There's something incredibly satisfying about biting into a crispy, golden wrapper filled with savory morning goodness. This Loaded Breakfast Egg Rolls Recipe turns classic breakfast flavors into a fun, handheld treat that's perfect for sharing or meal prepping. Trust me, once you try these, breakfast will never be the same!

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 adore this Loaded Breakfast Egg Rolls Recipe because it packs all the favorite breakfast elements into one crispy, portable bite. It’s a fun way to change up your morning routine or impress guests at brunch without a lot of fuss. Plus, the mix of textures and flavors—cheesy, meaty, creamy avocado, and that just-right crisp—always has me coming back for more.

Perfect handheld breakfast: These egg rolls take your traditional breakfast favorites and turn them into easy-to-eat, on-the-go delights.
Customizable to your tastes: You can swap out or add ingredients, so every batch can feel brand new.
Amazing balance of textures: Crispy outside, fluffy eggs, melty cheese, tender sausage, and creamy avocado all wrapped up together.
Great for meal prep and sharing: Make a bunch ahead of time and reheat for a quick breakfast or snack anytime you want.

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

All the ingredients in this Loaded Breakfast Egg Rolls Recipe come together for a reason—each adds flavor, texture, or richness. Picking good-quality sausage and fresh eggs can really elevate the final result, and don’t skip on the avocado for that creamy contrast to the crispiness.

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: This helps cook the sausage and potatoes with flavor and moisture without adding extra salt.
Breakfast sausage: Adds hearty, savory flavor and juiciness that complements the eggs and potatoes perfectly.
Kosher salt and fresh ground black pepper: Essential for seasoning each component evenly, balancing the savory and enhancing flavors.
Garlic powder: A subtle boost of warmth and depth without overwhelming the palette.
Russet potato: Gives a lightly crispy texture and comforting starchiness when grated and cooked right.
Large eggs: Providing that fluffy, protein-packed filling that ties everything together.
Egg roll wrappers: The key to achieving that signature crunchy exterior—make sure they’re fresh and pliable.
Sharp cheddar cheese: Melts beautifully, adding sharpness and gooey texture inside.
Bacon: Adds smoky crunch and a salty bite that elevates the whole filling.
Avocado: I love how this adds smooth creaminess that balances the heavier elements.
Vegetable oil for frying: Picks up heat evenly to make the wrappers golden and crispy without greasiness.

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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

I love switching up the fillings depending on what I have on hand—sometimes I add sautéed mushrooms or swap the bacon for spicy chorizo for a punchier flavor. I encourage you to make this egg rolls recipe your own by experimenting with your favorite breakfast staples.

Variation: One time, I made these with a handful of chopped spinach and red bell peppers—it gave a fresh, colorful twist that my kids loved.
Dairy-free: Use a dairy-free cheese or skip the cheese altogether for a lighter version.
Make it vegetarian: Swap sausage and bacon for sautéed mushrooms, beans, or a plant-based sausage alternative.
Spice it up: Add a dash of hot sauce or some diced jalapeños into the filling for a nice kick.

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

Step 1: Brown the Sausage and Cook Potatoes

Start by melting butter in a large skillet over medium heat—cast iron works perfectly here because it heats evenly and crisps beautifully. Add the breakfast sausage and let it brown fully, about 5–6 minutes, stirring occasionally. Don’t rush this step because the browning adds a lot of flavor. Season with half the salt, pepper, and garlic powder. Then push the sausage to one side of the pan, add the grated russet potato (pro tip: after grating, soak potatoes in cold water and dry well to avoid clumping), and cook for a few minutes until the potatoes get lightly crispy. Mix everything together again and cook until that golden texture develops.

Step 2: Scramble the Eggs and Combine

In a small bowl, lightly scramble the eggs with the remaining salt and pepper. Pour into the skillet on the empty side and gently scramble for about a minute—don't overcook because the eggs will finish cooking inside the egg rolls. Then mix the eggs thoroughly with the sausage and potato mixture. Remove the filling from heat and let it cool completely before assembling to prevent soggy wrappers.

Step 3: Assemble Your Egg Rolls

Fill a small bowl with water and use your dampened fingers to wet the edges of each egg roll wrapper—it helps seal the rolls tight. Place 2 to 3 tablespoons of the filling in the center, sprinkle a tablespoon of cheddar cheese, chopped bacon, and avocado on top. Then fold the sides in and roll tightly, sealing with water at the final edge. Don’t skip on rolling tightly; that keeps the filling inside while frying and gives you that satisfying crunch.

Step 4: Fry Until Golden and Crispy

Heat your vegetable oil to about 360–370°F in a heavy pot or deep fryer. Fry the egg rolls in batches for roughly 3–4 minutes until golden brown and crisp on all sides. Drain on paper towels to remove excess oil. If you don’t have a deep fryer, a deep heavy-bottomed pot works great, just be careful with oil temperature to avoid greasy results. Serve hot for the best crispy experience.

Top Tip

The first time I made these, I was a bit too generous with filling and didn’t roll tightly enough—the egg rolls burst open mid-fry, and it was a bit messy. Over time, I learned some tricks that make all the difference in a Loaded Breakfast Egg Rolls Recipe.

Don’t overfill: Using about 2-3 tablespoons per roll gives you just enough filling for a satisfying bite without spillage.
Roll tightly: Firmly tuck the sides in as you roll to avoid gaps where filling can sneak out during frying.
Cool filling before assembling: Warm filling can make the wrappers soggy and tricky to handle.
Control oil temperature: Keep oil between 360-370°F for crispy, non-greasy egg rolls. Too hot burns the wrapper, too low soaks it in oil.

How to Serve Loaded Breakfast Egg Rolls Recipe

breakfast egg rolls - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh chives or green onions over the top because they add a nice pop of color and freshness. A dollop of sour cream or a drizzle of spicy sriracha mayo takes it to the next level, too! Avocado slices on the side can be a nice touch if you want to emphasize that creamy contrast.

Side Dishes

When I serve these loaded breakfast egg rolls, I like to pair them with a simple mixed green salad or some fresh fruit. A side of salsa or your favorite ketchup works perfectly for dipping as well. Sometimes, I whip up some fresh pico de gallo for a zesty boost that complements the cheesy sausage filling really well.

Creative Ways to Present

For a brunch party, I’ve arranged the egg rolls on a large platter with small bowls of various dips like guacamole, chipotle aioli, and classic tomato salsa. It’s always a conversation starter—and guests love choosing their favorite combos. You can also slice the egg rolls into bite-sized pieces for easy appetizers or party snacks.

Make Ahead and Storage

Storing Leftovers

I usually let leftover egg rolls cool fully, then store them in an airtight container in the fridge for up to 3 days. Before reheating, I place a paper towel underneath to keep them from getting soggy and warm gently in the oven or an air fryer to keep that crispy finish.

Freezing

These egg rolls freeze beautifully! After rolling but before frying, I freeze them on a tray lined with parchment paper, then transfer to a sealed freezer bag. When ready to enjoy, fry them straight from frozen—you might just need to add a minute or so to the frying time. This has saved me on many busy mornings!

Reheating

The best way to reheat is in an air fryer or oven at 350°F for about 5-7 minutes to bring back that signature crisp without drying out the inside. Microwaving tends to make the wrappers soggy, so I avoid that whenever possible.

Frequently Asked Questions:

Can I bake these Loaded Breakfast Egg Rolls instead of frying them?

Absolutely! For a lighter version, bake them in a preheated oven at 400°F for about 20-25 minutes, flipping halfway through, until they turn golden and crispy. They won’t be quite as crunchy as frying, but still super tasty.

What’s the best way to prevent the egg roll wrappers from tearing?

Make sure your filling isn’t too wet or overstuffed, and keep the wrappers covered with a damp towel while you work so they stay soft and pliable. Wetting the edges with water before rolling helps seal them perfectly.

Can I use pre-cooked or leftover breakfast meats in this recipe?

Definitely! Precooked sausage, bacon, or even ham can be diced and added to the filling. Just make sure everything is chopped finely to roll up nicely and heat through when frying.

How do I make sure the potatoes get crispy inside the egg rolls?

The key is to grate the potatoes, soak them in cold water to remove starch, then dry them thoroughly before cooking. Cooking them separately until lightly crisp in the skillet before combining with other fillings ensures they hold texture inside.

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe has a special place in my kitchen—it’s my go-to when I want to bring something a little unexpected and fun to the table without hours of prep. It’s also a fantastic way to use up breakfast staples and turn them into something sharable and exciting. I hope you find these as delicious and satisfying as I do, and that they become a staple in your breakfast rotation too. Roll up your sleeves and dive into this flavorful adventure—you won’t regret it!