Description
Loaded Breakfast Egg Rolls combine savory browned sausage, crispy potatoes, scrambled eggs, sharp cheddar cheese, bacon, and creamy avocado all wrapped in crispy fried egg roll wrappers, making a delicious and hearty breakfast 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 of bacon, cooked and chopped
- 1 small avocado, finely chopped
For Wrapping and Frying
- 18–20 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Cook Sausage: Melt butter in a large skillet over medium heat. Add sausage and cook until browned and cooked through, about 5-6 minutes. Season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and garlic powder.
- Cook Potatoes: Push sausage to one side of the skillet and add grated potatoes. Let potatoes cook and brown lightly for 2-3 minutes, then mix with sausage and cook for another 2-3 minutes until potatoes are lightly crisp. Move mixture aside.
- Scramble Eggs: In a bowl, scramble eggs with remaining 1/2 teaspoon kosher salt and black pepper. Pour eggs into empty side of skillet and scramble lightly for 1 minute. Combine eggs with sausage and potato mixture, cooking until eggs are lightly done but not fully cooked. Remove from heat and allow to cool completely.
- Assemble Egg Rolls: Fill a small bowl with water. Wet fingers and moisten edges of an egg roll wrapper. Place 2-3 tablespoons of filling in the center. Top with about 1 tablespoon cheese, a sprinkle of bacon, and avocado. Fold sides in and roll tightly, sealing the wrapper with water. Place rolled egg rolls on a baking sheet. Repeat until all wrappers are used.
- Fry Egg Rolls: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 360-370°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve: Serve immediately with salsa, ketchup, or preferred dipping sauces. Enjoy your loaded breakfast egg rolls!
Notes
- Soak grated potatoes in cold water before cooking to remove starch and prevent sticking; wring out excess moisture for maximum crispiness.
- Egg rolls can be stored in an airtight container or resealable bag in the freezer for up to one month and reheated as needed.
- This recipe can be halved to make fewer egg rolls if 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
