These loaded breakfast egg rolls are the ultimate comfort food; so easy to make and filled to the brim with all those classic breakfast favorites! Perfect treat to make on the weekends and freezer-friendly too!

loaded breakfast egg rolls on blue platter

I’ve said it once, and I’ll say it again. When it comes to breakfast, it’s not my most favorite meal of the day. Typical busy mornings have me reaching for easy grab and go things like granola bars, fresh fruit, and maybe some toast. But listen, ever since the world has been on lockdown, it’s been refreshing to shake things up!

A few of my faves include lemon sweet rolls (which have gone crazy on the internets, ha!) and these cheddar scallion biscuits >> sooo good! Sometimes the oldies that you’re used to are fun but what a nice reprieve it is to get out of your routine. And speaking of switching things up y’all, I am so ready to share these loaded breakfast egg rolls with ya too! They’re the perfect little delicious + cozy breakfast situation!

close up of breakfast egg rolls stacked on top of each other

Ingredients To Make Loaded Breakfast Egg Rolls

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • eggroll wrappers
  • unsalted butter
  • breakfast sausage
  • russet potato
  • large eggs
  • shredded cheddar cheese
  • chopped bacon
  • chopped avocado
  • salt/pepper/garlic powder
ingredients for loaded breakfast egg rolls on pink surface

Some of you are thinking, homemade egg rolls?! This may sound intimidating but this recipe is so easy to make. I like to say that if you can fold a burrito, you can make egg rolls right in your own kitchen too. I already know that this recipe along with the video will have you slinging these breakfast egg rolls left and right! They make such a fun and new way to whip up breakfast/brunch with or for your favorite peeps.

How To Make Breakfast Egg Rolls (Video)

  1. Melt butter in skillet and brown breakfast sausage.
  2. Add in grated potato hash and continue cooking together.
  3. Season mixture with salt/pepper/garlic powder.
  4. Scramble eggs together, season, and add into skillet.
  5. Allow mixture to cool before filling egg roll wrappers.
  6. Fill each wrapper with mixture; roll and repeat.
  7. Fry each egg roll in oil then let cool.
  8. Serve with salsa, ketchup, or as desired.

Other Delicious Recipes Worth Trying

uncooked loaded breakfast egg rolls on white platter
fried breakfast egg rolls on blue platter with cup of salsa

Tips For The Best Breakfast Egg Rolls

  1. Prep everything ahead of time! Doing this will make sure that you have all ingredients ready to go. That means, make/chop the bacon, chop the avocado, and grate the potato. Mise en place is everything!
  2. Soak the grated potato! This process of soaking the potatoes in cold water helps to remove the starch and prevent them from sticking together. Additionally, after rinsing, make sure to completely wring out all moisture from the potatoes before frying. This ensures that the potatoes achieve maximum crispiness.
  3. Make sure to properly roll the egg rolls! The video gives a proper visual illustration on how to roll the egg rolls efficiently. To begin, start by placing the filling into the center of the egg roll wrapper. Dab your fingers into a small bowl of water and run them along the edges of egg roll wrappers. Then, bring the sides in and begin to roll up the egg roll all while tucking the filling in. Use more water once you get to the top if needed to seal completely. The key is to roll the egg rolls tightly without any exposed pockets.
loaded breakfast egg rolls on blue platter with carton of Pete and gerry's eggs

How To Fry These Breakfast Egg Rolls

  • Deep fryer method: That’s what I used in the recipe video; if you have one feel free to use as well, per your manufacturer’s instructions. These egg rolls only need a quick frying time of around 3 minutes.
  • Heavy-bottomed pot: Another alternative is to fill a heavy-bottomed pot or dutch-oven with oil and a thermometer to fry. This and the deep fry method are clutch for that signature egg roll crispiness!
  • Air fryer method: If you own an air fryer, you can also use it to make these egg rolls. Air fryers require less oil than with deep frying and can yield a slightly quicker fry time.

How To Store: Freeze and Reheat

The best thing about these breakfast egg rolls is that they can be frozen and reheated and not loose their oomph. Store them away in a large resealable bag or an airtight container; then freeze and reheat as necessary. Simply take rolls out of freezer, line a small baking sheet with foil, and reheat in the oven at 350°F for around 20-25 minutes! This is perfect for those mornings when you don’t wanna cook. YES!

black hand dipping breakfast egg roll in salsa

Other Additions And Toppings

Here are some other great mix-ins and pairings that you might like:

  • chopped onion
  • chopped bell peppers
  • mushrooms
  • black beans
  • jalapeños
  • black olives
  • chopped ham
  • salsa, for serving
  • sour cream, for serving
  • maple syrup, for serving

Listen, this recipe is already amazing as written but feel free to subtract/add-in some other elements. If you like some heat, I find adding jalapeños to be a nice touch. Additionally, if you’re either a vegetarian or just want to keep things veggie-based, go for all the vegetables! And for my vegan friends, I’ve seen vegan egg roll wrappers in stores too. For that option; use vegan butter, make a tofu scramble (as an egg substitute), vegan cheese, and maybe even some added vegan protein. As Missy says, flip it and reverse it! Do you!

loaded breakfast egg rolls on blue platter with striped linen

I hope y’all enjoy this recipe and I can’t wait to see all the recreations!

REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!

UNTIL NEXT TIME…LOVE AND BUTTER,

Q.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of breakfast egg rolls stacked on top of each other

Loaded Breakfast Egg Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 18-20 egg rolls
  • Category: Breakfast, Brunch
  • Cuisine: American
Print Recipe
Save Recipe

Description

These loaded breakfast egg rolls are the ultimate comfort food; easy to make and filled to the brim with all those classic breakfast favorites! Perfect to make on the weekends and freezer-friendly too!

Ingredients

  • 2 tablespoons unsalted butter
  • 1 lb breakfast sausage
  • 1 teaspoons 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 
  • 18–20 egg roll wrappers
  • 1 1/4 cup shredded sharp cheddar cheese
  • 4 slices of bacon, cooked and chopped
  • 1 small avocado, finely chopped
  • Vegetable oil, for frying

Instructions

  1. Melt butter in a large skillet (preferably cast-iron) over medium heat. Once melted, add in sausage and let sausage brown and cook through completely, about 5-6 minutes. Season sausage with 1/2 teaspoon of salt/pepper and garlic powder.
  2. Move sausage over to one side of skillet and add in potatoes. Let lightly cook and brown for about 2-3 minutes. Then mix with sausage and continue cooking for another 2-3 minutes. Once potatoes are lightly crisp, move mixture over to one side of skillet again.
  3. Scramble eggs in a bowl with remaining 1/2 teaspoon of salt/pepper. Pour into empty side of skillet and lightly scramble for 1 minute. Then combine fully with sausage/potato mixture. At this stage you’re looking for eggs to be lightly done- they do not need to be fully cooked as they will finish cooking when frying. Remove filling from heat and allow to cool down completely.
  4. To make egg roll: Fill a small bowl with water and set aside. Wet your fingers with water and run them along the sides of egg roll wrapper. Place 2-3 tablespoons of filling directly into the center. Sprinkle top of filling with about a tablespoon of cheese, and a sprinkle of bacon and avocado. Bring the egg roll wrapper sides in and begin to roll up the egg roll all while tucking the filling in as you roll. Use more water once you get to the top if needed to seal completely. The key is to roll the egg rolls tightly without any exposed pockets. Then place egg rolls onto a small baking sheet. Repeat process until all wrappers are filled/rolled.
  5. To fry: If using a traditional deep fryer: fill with oil and fry egg rolls, in batches, according to manufacturer’s instructions- about 3-4 minutes or until golden brown and crispy. Then set aside on baking sheet with paper towel to blot excess oil. If using stovetop method: fill a large heavy-bottomed pot/dutch oven halfway with oil and use a deep fry thermometer to bring oil up to 360-370°F. Once that temperature is achieved, fry egg rolls, in batches, about 3-4 minutes or until golden brown and crispy. Then set aside on baking sheet with paper towel to blot excess oil.
  6. Serve the egg rolls immediately with salsa, ketchup, or as desired. Enjoy!

Notes

  1. Soak the grated potato! This process of soaking the potatoes in cold water helps to remove the starch and prevent them from sticking together. Additionally, after rinsing, make sure to completely wring out all moisture from the potatoes before frying. This ensures that the potatoes achieve maximum crispiness.
  2. Freezer-friendly: Egg rolls can be stored in a large resealable bag or airtight container in the freezer for up to one month. Then reheat as necessary.
  3. This recipe can easily be halved to make fewer egg rolls.