Description
Loaded Breakfast Egg Rolls combine savory breakfast sausage, crispy potatoes, scrambled eggs, sharp cheddar cheese, bacon, and avocado wrapped in crispy fried egg roll wrappers for a delicious and satisfying morning treat.
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 bacon, cooked and chopped
- 1 small avocado, finely chopped
For Wrapping and Frying
- 18–20 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Melt butter and cook sausage: Melt butter in a large skillet over medium heat. Add sausage and cook until browned and fully cooked, about 5-6 minutes. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
- Add and cook potatoes: Push sausage to one side of the skillet. Add grated potatoes and cook for 2-3 minutes to lightly brown. Mix potatoes with sausage and cook another 2-3 minutes until potatoes are lightly crisp. Move the mixture to one side of the skillet.
- Cook eggs: In a bowl, scramble eggs with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour eggs into empty side of skillet and lightly scramble for about 1 minute. Combine eggs fully with sausage and potato mixture. Remove from heat and let cool completely.
- Assemble egg rolls: Wet your fingers and moisten the edges of an egg roll wrapper. Place 2-3 tablespoons of filling in the center. Sprinkle about 1 tablespoon cheese, bacon, and a little avocado on top. Fold the sides in and roll tightly while tucking filling inside. Use water to seal the edges completely. Place finished egg rolls on a baking sheet. Repeat with remaining wrappers and filling.
- Fry egg rolls: Heat vegetable oil in a deep fryer or large heavy pot to 360-370°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Serve immediately with salsa, ketchup, or your preferred dipping sauce. Enjoy your loaded breakfast egg rolls warm.
Notes
- Soak grated potatoes in cold water before cooking to remove excess starch and prevent sticking. After soaking, thoroughly wring out all moisture for maximum crispiness.
- Egg rolls can be frozen in an airtight container or resealable bag for up to one month and reheated as needed.
- This recipe can be halved if fewer egg rolls are desired.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 150 mg
