Description
Loaded Breakfast Egg Rolls are a delicious and hearty morning treat filled with savory breakfast sausage, crispy potatoes, scrambled eggs, cheese, bacon, and avocado wrapped in crispy egg roll wrappers and fried to golden perfection. Perfect for brunch or a satisfying breakfast snack.
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 bacon, cooked and chopped
- 1 small avocado, finely chopped
For Wrapping and Frying
- 18–20 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Melt Butter and Brown Sausage: Melt butter in a large skillet over medium heat. Add breakfast sausage and cook thoroughly until browned, about 5-6 minutes. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
- Cook Potatoes: Push sausage to one side of skillet and add finely grated potatoes. Cook until lightly browned and slightly crisp, about 5-6 minutes total, mixing with sausage halfway through.
- Scramble Eggs: In a bowl, scramble eggs with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour into empty side of skillet and lightly scramble for 1 minute. Combine with sausage and potatoes. Remove from heat and cool completely.
- Assemble Egg Rolls: Wet your fingers with water and moisten edges of egg roll wrappers. Place 2-3 tablespoons of filling in center, then sprinkle about 1 tablespoon cheddar cheese, bacon, and avocado on top. Fold in sides and roll tightly, sealing edge with water. Place on baking sheet. Repeat with all wrappers.
- Heat Oil: Fill a heavy-bottomed pot or deep fryer with vegetable oil to about halfway and heat to 360-370°F.
- Fry Egg Rolls: Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain excess oil on paper towels and keep warm.
- Serve: Serve hot immediately with salsa, ketchup, or preferred dipping sauces. Enjoy your loaded breakfast egg rolls!
Notes
- Soak grated potato in cold water to remove starch and prevent sticking; dry thoroughly for crispness.
- Egg rolls freeze well for up to one month in airtight containers; reheat before serving.
- The recipe can be halved if fewer egg rolls are desired.
- Use a cast-iron skillet if possible for best even cooking.
- Make sure to roll egg rolls tightly to avoid oil seeping in during frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 110 mg
