There’s something absolutely irresistible about crispy, golden egg rolls packed with savory breakfast goodness. This Loaded Breakfast Egg Rolls Recipe turns your usual morning routine into a fun, flavorful adventure that’s satisfying any time you want something a little special.

The image shows a pile of crispy golden brown egg rolls with a crunchy texture. Two egg rolls are cut open, revealing their filling; one has a mix of light brown meat, white cabbage, and yellow egg inside, while the other has a colorful filling with bits of green, red, and yellow vegetables along with some meat. The egg rolls are placed on a white marbled surface with green cilantro leaves scattered around for garnish. There is a small white bowl of red dipping sauce on the side and a wedge of bright orange fruit is visible in the background. photo 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

I love how this recipe captures all the best parts of breakfast — sausage, eggs, cheese, crispy potatoes, and even bacon and avocado — but rolls them up into a crunchy egg roll wrapper that’s pure magic with every bite. It’s like breakfast and a snack all in one!

Flavor-packed filling: The combination of sausage, eggs, and crisped potatoes creates a hearty and delicious base that's anything but boring.
Crispy, golden exterior: Wrapping it all up in an egg roll wrapper gives it that amazing crunch that contrasts perfectly with the soft filling.
Customizable ingredients: You can easily add avocado and bacon or swap in your favorite breakfast goodies to make it your own.
Fun to make and serve: Whether it’s a brunch party or just a special weekday breakfast, these egg rolls are a total crowd-pleaser.

A white rectangular plate holds several golden brown, crispy egg rolls arranged closely together. One egg roll is broken in half, showing a colorful layered filling inside with light yellow, green, and pinkish tones. A small white cup filled with bright red dipping sauce sits in the middle of the plate, with a woman's hand dipping one egg roll into it. Garnishes of fresh green parsley and bright orange slices are placed on the plate's edges. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Loaded Breakfast Egg Rolls Recipe come together with purpose: rich sausage and eggs provide protein and flavor, while potatoes add a little crispy comfort. The sharp cheddar cheese melts into all the little pockets of filling, and bacon and avocado add texture and freshness—it’s a well-balanced mix.

Flat lay of a small white ceramic bowl of unsalted butter, a mound of raw breakfast sausage, a few whole uncracked brown eggs, a small white ceramic bowl of kosher salt, a small white ceramic bowl of fresh ground black pepper, a small white ceramic bowl of garlic powder, a small white ceramic bowl of finely grated russet potato, neatly stacked smooth square egg roll wrappers, a small white ceramic bowl filled with shredded sharp cheddar cheese, a small pile of cooked and chopped crispy bacon, a small white ceramic bowl of finely chopped avocado, and a small white ceramic bowl of vegetable oil, all arranged with 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

Breakfast sausage: Adds savory, spiced meatiness that’s the backbone of the filling.
Russet potato: Grated and lightly crisped, it brings a wonderful texture contrast that’s subtle but important.
Eggs: Lightly scrambled eggs make the filling creamy but still firm to hold everything together.
Sharp cheddar cheese: Melts perfectly to tie the flavors together with its tangy punch.
Bacon: Crispy and smoky, it gives a nice salty crunch.
Avocado: Adds creaminess and a subtle freshness to balance the richness.
Egg roll wrappers: Key for that golden, crunchy exterior—use fresh or thawed frozen wrappers for best results.
Butter and spices: Butter to cook and bring richness, plus salt, pepper, and garlic powder for seasoning that really pops.
Vegetable oil: For frying to perfect, crispy egg rolls.

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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 like to play around with the fillings depending on what’s on hand or the mood. Sometimes I swap out sausage for diced ham, or add a little chopped green onion for brightness. You really can’t go wrong customizing this Loaded Breakfast Egg Rolls Recipe to suit your taste buds!

Vegetarian version: Skip the sausage and bacon, and load up on veggies like bell peppers, mushrooms, and spinach — it still tastes amazing wrapped in the crisp egg roll wrapper.
Spicy twist: Add a dash of hot sauce or diced jalapeños to the filling for a little kick.
Cheese swap: Try pepper jack or mozzarella instead of cheddar for a different cheese vibe.

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

Step 1: Sauté the sausage and potatoes to golden perfection

I melt butter in my cast-iron skillet to get a nice even heat. When it’s shimmering, I toss in the breakfast sausage and let it brown without stirring too much—this helps get those little crispy bits I love. After about 5-6 minutes, I season with salt, pepper, and garlic powder. Then I slide the sausage to one side and add the grated potatoes. Letting these crisp up for a few minutes is key; it gives that satisfying texture in the finished egg rolls. Stir and cook a bit more until potatoes start to turn golden.

Step 2: Scramble eggs gently and combine all fillings

While the sausage and potatoes cook, I lightly beat the eggs with the remaining salt and pepper. Pouring the eggs into the empty side of the skillet, I scramble them softly for just about a minute, aiming for slightly underdone eggs because they’ll finish cooking inside the fried egg rolls. Then everything gets mixed together into a delicious, melty filling that’s ready to cool before wrapping.

Step 3: Wrap ’em tight and seal with care

I keep a small bowl of water nearby to moisten the edges of the egg roll wrappers—it acts like glue. Placing 2-3 tablespoons of filling in the center, I add cheese, a sprinkle of bacon, and some chopped avocado. When rolling, I tuck the edges in tightly as I go, making sure no filling sneaks out, and seal the last edge firmly with a bit of water. A tight roll means no messes when frying!

Step 4: Fry to crispy, golden perfection

Whether you use a deep fryer or a heavy pot on the stove, I bring my oil up to 360-370°F before frying the egg rolls in batches. This ensures they crisp evenly and aren’t greasy. I usually fry mine about 3-4 minutes until they’re beautifully golden. After frying, I let them rest on a paper towel-lined baking sheet to soak up any excess oil.

Top Tip

From my many attempts at making these Loaded Breakfast Egg Rolls, a few small tricks make all the difference between good and unforgettable. Here’s what really helped me level up:

Dry your grated potatoes well: I learned that squeezing out every bit of water from the potatoes prevents sogginess and helps them crisp right up in the pan.
Don’t overcook the eggs in the skillet: I aim for slightly undercooked eggs before cooling because the frying finishes them without risking rubberiness.
Roll tightly and seal firmly: This prevents the filling from leaking during frying – I use water like glue and keep a steady hand rolling.
Maintain oil temperature: I use a thermometer to keep the oil hot and consistent, so the egg rolls fry evenly instead of soaking up oil.

How to Serve Loaded Breakfast Egg Rolls Recipe

breakfast egg rolls - Serving Suggestion

Garnishes

I usually keep it simple with a dollop of salsa or a drizzle of ketchup, but sometimes I bring out sour cream or a little hot sauce for extra zing. A sprinkle of chopped fresh cilantro or sliced green onions adds a lovely pop of color and freshness to the plate.

Side Dishes

These egg rolls pair beautifully with fresh fruit salad or crispy hash browns on the side. I also love serving them with a light mixed greens salad dressed with a bright lemon vinaigrette to balance out the savory richness.

Creative Ways to Present

For brunch gatherings, I like to slice the egg rolls on a bias and arrange them on a large platter with small bowls of various dipping sauces—guacamole, spicy mayo, and classic salsa all get a spot. It makes for such a fun interactive feel and lets everyone choose their favorite add-ons.

Make Ahead and Storage

Storing Leftovers

Leftover egg rolls keep well in an airtight container in the fridge for up to 3 days. I recommend reheating them in the oven to keep the wrapper crisp instead of the microwave, which can make them soggy.

Freezing

I’ve frozen these egg rolls before—just freeze them individually on a tray until solid, then transfer to a resealable freezer bag. They keep for up to a month, making for a quick breakfast when time is short.

Reheating

To reheat, pop the frozen or refrigerated egg rolls into a 375°F oven for about 10-15 minutes until they’re hot throughout and crunchy on the outside. This method keeps their signature crispiness intact.

Frequently Asked Questions:

Can I make Loaded Breakfast Egg Rolls Recipe vegetarian?

Absolutely! Simply omit the sausage and bacon, and add vegetables like mushrooms, spinach, bell peppers, or even plant-based sausage alternatives. The cheese and eggs keep it hearty and delicious.

What’s the best oil to use for frying these egg rolls?

Vegetable oil, canola oil, or peanut oil work best because they have a high smoke point and neutral flavor. Avoid olive oil as it can burn at the frying temperature needed for crispy egg rolls.

How do I prevent the egg rolls from falling apart while frying?

Make sure to roll the egg rolls tightly and seal the edges with water. Also, keep the oil at the right temperature around 360-370°F—too low and they absorb oil and become soggy, too high and they risk burning before cooking through.

Can I prepare the filling ahead of time?

Yes! You can prepare the sausage, potato, and egg mixture a day ahead and keep it covered in the fridge until ready to assemble. This saves time on busy mornings and the flavors even deepen after sitting.

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe has become my go-to when I want to impress family or friends with something unexpected for breakfast that still feels cozy and familiar. The crunchy outside and rich inside make each bite a little celebration, and I hope you enjoy making and sharing them as much as I do. Trust me, once you try these, your breakfast game will never be the same!