Name: Loaded Breakfast Egg Rolls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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 of bacon, cooked and chopped; 1 small avocado, finely chopped; 18–20 egg roll wrappers; Vegetable oil, for frying

Imagine biting into a crispy golden egg roll packed with all the best breakfast flavors swirling together—cheesy, savory, and just a little creamy. That’s exactly why this Loaded Breakfast Egg Rolls Recipe quickly became one of my go-to weekend treats that friends always ask me to whip up again.

The image shows a close-up of several golden-brown fried egg rolls with a crispy, bubbly texture on the outside. Two egg rolls are cut open to reveal layers inside: a mix of yellow scrambled eggs, light brown ground meat, green bits of vegetables, and some red pieces resembling tomatoes or bell peppers. The egg rolls are placed on a white marbled surface with some green cilantro leaves scattered around for garnish. At the edge of the frame, a small white bowl holds a red dipping sauce, and there is a bright, fresh orange slice in the background providing a pop of color. The photo is 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

This Loaded Breakfast Egg Rolls Recipe brings a playful twist to your morning routine—combining the comforting tastes of breakfast sausage, eggs, bacon, and melty cheddar, all wrapped up and fried to crispy perfection. Every bite gives you a satisfying crunch followed by rich, hearty flavors that are just so darn comforting.

Ultimate Convenience: Breakfast and a crispy snack all rolled into one easy handheld package.
Flavor Explosion: The perfect mix of savory sausage, runny eggs, creamy avocado, and sharp cheddar melts together beautifully.
Customizable Ingredients: It’s easy to swap out add-ins like bacon or seasonings to suit what you love or what’s in your fridge.
Great Crowd-Pleaser: Whether brunching with friends or family, they disappear fast—and make for a fun, shareable breakfast option.

A white rectangular tray filled with ten crispy, golden-brown egg rolls arranged in layers, some of them halved to show a colorful filling of eggs, vegetables, and meat inside. In the center of the tray is a small white cup with black rim holding bright red dipping sauce, with a woman's hand dipping one halved egg roll into it. The tray is garnished with fresh green parsley leaves and two orange slices placed on opposite corners. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Loaded Breakfast Egg Rolls Recipe lies in how well these ingredients play off each other—the salty sausage and bacon, creamy eggs, crisp potatoes, and melty cheddar all wrapped up in a crunchy shell. Picking fresh, quality components makes each bite sing, and a good egg roll wrapper is key for that iconic texture.

Flat lay of a small pat of unsalted butter, a mound of fresh raw breakfast sausage, a small russet potato finely grated, six large whole eggs with clean shells, a small white ceramic bowl of shredded sharp cheddar cheese, four cooked and chopped crispy bacon slices arranged neatly, a small white ceramic bowl of finely chopped fresh avocado, a neat stack of pale yellow square egg roll wrappers placed symmetrically, and a small white ceramic bowl with light vegetable oil, all arranged in 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: Moistens and flavors the sausage and potatoes without overpowering them.
Breakfast sausage: Brings a savory, spiced protein base that carries the whole filling.
Kosher salt and black pepper: Season simply but effectively to enhance all the flavors.
Garlic powder: Adds subtle warmth without stealing the spotlight.
Russet potato: Grated finely and browned for a golden, slightly crispy texture that adds body.
Large eggs: Lightly scrambled to bind the filling together with creaminess.
Egg roll wrappers: The thin sheets that crisp beautifully to hold everything together.
Sharp cheddar cheese: Sharpness cuts through richness and melts into every bite.
Bacon: Smoky and crunchy contrast that always elevates breakfast.
Avocado: Soft and creamy, providing a refreshing balance to the savory.
Vegetable oil: Necessary for frying, giving each egg roll that perfect, golden crunch.

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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 mixing things up depending on my mood or what’s in the fridge. This Loaded Breakfast Egg Rolls Recipe is super forgiving, so feel free to get creative! Sometimes I skip the avocado or swap in spicy sausage for a little kick.

Vegetarian variation: Try sautéed mushrooms and spinach in place of sausage and bacon—just as tasty and hearty.
Spicy twist: Add diced jalapeños or a dash of hot sauce inside before rolling for a bold flavor upgrade.
Cheese swaps: Use pepper jack or smoked gouda if you want a different cheesy vibe.
Make it gluten-free: Look for rice paper wrappers or gluten-free egg roll wrappers to keep it friendly for gluten-sensitive guests.

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

Step 1: Sauté sausage and cook potatoes

I start by melting butter in my trusty cast-iron skillet over medium heat, then adding the breakfast sausage to brown it nicely—about 5 to 6 minutes. Season lightly with salt, pepper, and garlic powder. Next, I push the sausage aside and toss in the grated russet potatoes to brown for a few minutes. A quick tip: I soak the potatoes in cold water beforehand to remove some starch, then squeeze out every bit of moisture for extra crispiness. When the potatoes get lightly golden, I mix them with the sausage and cook together a bit more until perfectly combined.

Step 2: Scramble eggs gently and mix it all

While the sausage and potatoes are finishing up, I lightly beat the eggs with the remaining salt and pepper. Then I pour them into the empty side of the skillet and scramble just until they’re softly set but not fully cooked—this way they finish cooking later in the frying process, keeping the texture tender. I fold everything—eggs, sausage, and potatoes—together, remove the pan from the heat, and let the filling cool completely before assembling egg rolls.

Step 3: Assemble the egg rolls

This is where it gets fun. I wet my fingers with water and run them along the edges of each egg roll wrapper—this acts like glue. I spoon about two to three tablespoons of the filling right in the center, then top with a sprinkle of shredded cheddar, chopped bacon, and finely diced avocado. I fold in the sides, then roll tightly from the bottom, making sure to tuck in the filling snugly. A little more water at the end seals the wrapper perfectly. The key is to avoid any exposed pockets that might leak during frying. Once rolled, I place them on a baking sheet and repeat until all the filling is used up.

Step 4: Fry to golden, crispy perfection

For frying, I fill a heavy-bottomed pot with vegetable oil and heat it up to about 360-370°F (using a deep-fry thermometer helps a lot). In batches, I fry the egg rolls for around 3 to 4 minutes or until they’re beautifully golden and crispy. When done, I transfer them to a paper towel-lined baking sheet to drain excess oil. If you have a deep fryer, follow the manufacturer’s instructions—it’s basically the same timing. Serve them hot for that amazing crunch and oozy filling!

Top Tip

Over the years, making this Loaded Breakfast Egg Rolls Recipe I learned a few insider tricks that really take the finished product from good to wow-worthy—because we all want that perfect crunch without soggy wrappers or runny filling, right?

Potato Prep: Soaking and wringing the grated potato ensures it fries up crispy rather than clumpy or mushy.
Egg Cooking: Don’t fully cook the eggs in the skillet since they’ll continue cooking inside the egg roll during frying, keeping them tender, not rubbery.
Rolling Technique: Roll tightly and seal well with water to avoid any oil seepage, which can cause sogginess or mess in the fryer.
Oil Temperature: Use a thermometer and keep oil hot enough for quick crisping but not so hot that the wrapper burns before the inside is warm.

How to Serve Loaded Breakfast Egg Rolls Recipe

breakfast egg rolls - Serving Suggestion

Garnishes

I’m a big fan of serving these egg rolls with a little side of salsa or spicy ketchup for dipping. Fresh chopped cilantro and a squeeze of lime juice on top can brighten the richness beautifully. Sometimes I add a dollop of sour cream or even a drizzle of hot sauce if guests want to kick things up.

Side Dishes

Pair these Loaded Breakfast Egg Rolls with a simple fresh fruit salad or crispy hash browns for a full brunch experience. A light green salad with lemon vinaigrette can also balance the meal perfectly for a lighter contrast.

Creative Ways to Present

For special occasions, I arrange the egg rolls on a large platter surrounding small bowls of various dipping sauces—think chipotle mayo, avocado crema, or classic ranch—so guests can customize their bites. It’s always a hit at brunch get-togethers and makes a vibrant centerpiece on the table.

Make Ahead and Storage

Storing Leftovers

Once cooked and cooled, I store leftover egg rolls in an airtight container in the fridge for up to 3 days. To keep them crisp, I reheat in a 375°F oven directly on a wire rack, rather than microwaving, which tends to make the wrapper soggy.

Freezing

This recipe freezes beautifully. I prep and roll the egg rolls, then flash freeze them on a tray before transferring to a resealable bag for up to one month. When you’re ready, fry them straight from frozen—just add a minute or two to the frying time, and you’ll still get that crispy, melty goodness.

Reheating

I like reheating leftover egg rolls in an air fryer or oven to revive the crunch. Microwave is tempting but leaves the wrapper less crispy—if you do microwave, pop them in the broiler for a minute or two afterward.

Frequently Asked Questions:

Can I bake instead of fry these egg rolls?

You can bake the egg rolls for a lighter version. Brush them with oil and bake at 400°F for about 18-20 minutes, flipping halfway through. While they won’t be quite as crispy as frying, it’s a great alternative that still delivers delicious flavor.

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

Make sure the wrappers aren’t too dry by keeping them covered with a damp towel while assembling. Use water to seal the edges and handle gently while rolling to avoid cracks or tears.

Can I prepare the filling ahead of time?

Absolutely! Prepare the sausage, potatoes, eggs, and mixing ahead, then cool completely. Refrigerate the filling and assemble the egg rolls just before frying for freshest results.

What dipping sauces pair well with Loaded Breakfast Egg Rolls?

I love classic ketchup, salsa, or spicy mayo. Ranch dressing or a tangy avocado crema also complement the rich filling beautifully.

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe truly brings my favorite breakfast elements into a fun, hand-held package that never fails to impress. It’s one of those dishes I don’t mind making ahead on a lazy morning or sharing with guests who want something different and delicious. Give it a try—you’ll find it’s as rewarding to make as it is to eat, and I bet it’ll become a staple in your kitchen, just like it did in mine.