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!
- 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 Pete and Gerry’s® Organic 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the egg rolls immediately with salsa, ketchup, or as desired. Enjoy!
- 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.
- 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.
- This recipe can easily be halved to make fewer egg rolls.
Keywords: breakfast, brunch, egg rolls