Name: Loaded Breakfast Egg Rolls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 18–20 egg roll wrappers; Vegetable oil, for frying

There’s something so satisfying about biting into crunchy, golden egg rolls filled with a hearty mix of eggs, sausage, and a burst of creamy avocado. This Loaded Breakfast Egg Rolls Recipe combines all your favorite breakfast flavors wrapped into one crispy, flavorful package that's perfect for mornings when you want something special yet totally doable.

The image shows a close-up of several golden-brown fried egg rolls with a crispy, bubbly texture on the outside. Two egg rolls are cut open to reveal layers inside: a mix of yellow scrambled eggs, light brown ground meat, green bits of vegetables, and some red pieces resembling tomatoes or bell peppers. The egg rolls are placed on a white marbled surface with some green cilantro leaves scattered around for garnish. At the edge of the frame, a small white bowl holds a red dipping sauce, and there is a bright, fresh orange slice in the background providing a pop of color. The photo is 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

Honestly, I’ve made breakfast egg rolls countless times and each time I fall more in love with the texture and flavor combo. If you’ve never tried a breakfast egg roll, this recipe is a game changer — it’s like your classic breakfast but wrapped up neatly for on-the-go or casual brunching.

Perfect Crunch: The egg roll wrapper crisps up beautifully, giving you that irresistible crunch with every bite.
Loaded with Flavor: Sausage, eggs, cheese, bacon, and avocado together deliver a complete and satisfying breakfast all in one roll.
Super Customizable: You can swap fillings easily, making it great for gluten-free, vegetarian, or even vegan twists.
Make-Ahead Friendly: These egg rolls freeze and reheat wonderfully, so you can enjoy a delicious breakfast anytime.

A white rectangular tray filled with ten crispy, golden-brown egg rolls arranged in layers, some of them halved to show a colorful filling of eggs, vegetables, and meat inside. In the center of the tray is a small white cup with black rim holding bright red dipping sauce, with a woman's hand dipping one halved egg roll into it. The tray is garnished with fresh green parsley leaves and two orange slices placed on opposite corners. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a crucial role. The sausage brings savory richness, the eggs add tenderness, and the cheddar cheese melts perfectly to hold everything together. The avocado adds a lovely creaminess while the grated potato gives texture without overwhelming. Using fresh and quality ingredients makes all the difference here.

Flat lay of a small pat of unsalted butter, a mound of fresh raw breakfast sausage, a small russet potato finely grated, six large whole eggs with clean shells, a small white ceramic bowl of shredded sharp cheddar cheese, four cooked and chopped crispy bacon slices arranged neatly, a small white ceramic bowl of finely chopped fresh avocado, a neat stack of pale yellow square egg roll wrappers placed symmetrically, and a small white ceramic bowl with light vegetable oil, all arranged in 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

Unsalted butter: Helps brown the sausage and potatoes without adding extra salt so you control seasoning.
Breakfast sausage: I prefer fresh, high-quality sausage for deep meaty flavor.
Kosher salt: Balances and enhances all the flavors in the filling.
Fresh ground black pepper: Adds subtle heat and aromatic freshness.
Garlic powder: Provides a background savory note that complements the meats.
Russet potato: The starchy potato is grated fine for texture and browning; soaking helps avoid sogginess.
Large eggs: Lightly scrambled, they add fluffiness and mild richness.
Egg roll wrappers: Thin but sturdy, they crisp up beautifully while holding hearty fillings.
Sharp cheddar cheese: Melts smoothly and adds a punch of flavor.
Bacon: Cooked and chopped to add smokiness and crispy bits.
Avocado: Finely chopped for creamy texture and a fresh contrast.
Vegetable oil: For frying, it withstands high heat without overpowering the flavors.

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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

One of the best things about this Loaded Breakfast Egg Rolls Recipe is how easy it is to make your own. I love swapping out ingredients depending on what I have or how I’m feeling — it keeps things interesting and lets your kitchen creativity shine.

Variation: I once added some sautéed spinach and diced tomatoes for a fresher, veggie-packed version, and it was just as tasty. You can also use turkey sausage for a leaner option or even try a spicy chorizo for a Mexican twist.

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

Step 1: Cook the Sausage and Potatoes Just Right

Start by melting butter in a large skillet over medium heat—cast iron is my go-to here because it retains heat so well. Add the sausage and let it brown nicely, about 5-6 minutes until cooked through. Season it with half the salt, pepper, and garlic powder. Push the sausage to one side, then add the finely grated potato to the skillet. Let it brown lightly for 2-3 minutes before mixing everything together. This step creates a crispy texture in the potatoes that contrasts so well with the rest of the filling. Remember to soak the grated potato in cold water and dry thoroughly beforehand to avoid sogginess!

Step 2: Scramble the Eggs Gently

In a bowl, beat the eggs with the remaining salt and pepper. Pour them into the empty side of your skillet and lightly scramble for just about a minute. You want to keep the eggs a little undercooked here because they’ll finish cooking inside the egg roll during frying. Once lightly scrambled, mix the eggs in with the sausage and potatoes and remove the whole mixture from heat to cool—it’s important that the filling isn't hot when you fill the wrappers, or they might tear.

Step 3: Assemble the Egg Rolls with Care

Fill a small bowl with water to help seal your egg rolls. Lay one wrapper flat, moisten the edges with water using your finger, and spoon 2-3 tablespoons of the filling into the center. Sprinkle about a tablespoon of shredded cheddar on top, then add bits of chopped bacon and avocado for that final richness and creaminess. Start folding in the sides, then roll tightly but gently to keep the filling secured. Use more water to seal the edge completely. I like to place each finished roll on a baking sheet to keep them organized and ready for frying. This tight rolling step really makes a difference in preventing leaks during frying!

Step 4: Fry Until Golden and Crispy

You can deep fry these egg rolls in a traditional fryer or a heavy pot on the stovetop. Heat the oil to around 360-370°F. Fry the egg rolls in batches for 3-4 minutes until they turn a gorgeous golden brown and crispy. Don’t crowd the pan — giving them space ensures even cooking. Drain on paper towels to absorb excess oil. Serve immediately with your favorite dipping sauce like salsa or ketchup.

Top Tip

I’ve learned a few tricks that make all the difference in this recipe — from prep to frying that will help you nail these egg rolls every time.

Potato Prep: Soaking and then squeezing out every bit of moisture from the grated potato prevents soggy filling and makes the texture shine.
Cool the Filling: Letting the filling cool before rolling protects the delicate wrappers from tearing and makes assembly easier.
Roll Tight: Rolling tightly but gently keeps your egg rolls intact and prevents filling from sneaking out during frying.
Oil Temperature: Use a thermometer to keep your oil just right — too low and egg rolls soak oil, too hot and they burn without cooking through.

How to Serve Loaded Breakfast Egg Rolls Recipe

breakfast egg rolls - Serving Suggestion

Garnishes

I personally love garnishing my breakfast egg rolls with a little fresh chopped cilantro and some extra diced avocado on the side. A squeeze of lime juice brightens up the richness perfectly. For a little heat, a drizzle of sriracha or a dollop of your favorite salsa really kicks it up.

Side Dishes

These egg rolls pair wonderfully with crispy hash browns or a fresh fruit salad to balance out the savory flavors. For a brunch spread, I often serve them alongside a light mixed green salad with lemon vinaigrette or even a bowl of fresh yogurt with honey and granola for contrast.

Creative Ways to Present

For special occasions, I like to slice the egg rolls diagonally and fan them out on a platter with colorful garnishes like cherry tomatoes, avocado slices, and cute little dipping bowls. It’s a fun, shareable breakfast that looks beautiful on a brunch table.

Make Ahead and Storage

Storing Leftovers

I store any leftover egg rolls in an airtight container in the fridge for up to 3 days. To keep them crisp, I reheat them in the oven or an air fryer instead of the microwave. It brings back that fresh-out-of-the-fryer crunch much better.

Freezing

These egg rolls freeze really well! After rolling but before frying, lay them on a baking sheet to freeze individually for an hour, then transfer to a freezer bag. When you’re ready, fry them straight from frozen for about 5-6 minutes. It’s a breakfast lifesaver on busy mornings.

Reheating

I always reheat mine in a 375°F oven for about 10 minutes or pop them in the air fryer for 3-4 minutes. This keeps the wrapper crisp without drying out the filling. Microwaving tends to make the wrapper soggy, which is a bummer.

Frequently Asked Questions:

Can I make Loaded Breakfast Egg Rolls Recipe vegetarian?

Absolutely! Swap out the sausage and bacon for sautéed mushrooms, spinach, or your favorite plant-based meat alternatives. The eggs, cheese, and avocado provide plenty of flavor and texture to keep it delicious.

How do I prevent the egg rolls from bursting while frying?

Make sure to seal the egg roll wrapper edges well using water and roll tightly without overfilling the wrapper. Also, allow the filling to cool before rolling so the wrapper doesn’t become soggy or tear during frying. Fry at the right oil temperature to cook evenly.

Can I bake these instead of frying?

You can! For a lighter version, bake the egg rolls at 400°F for about 15-20 minutes, turning halfway through, until golden and crisp. Just keep in mind they might not be quite as crunchy as fried ones, but still tasty and much less oily.

What dipping sauces go well with Loaded Breakfast Egg Rolls?

Classic salsa and ketchup are favorites for a reason. You can also try ranch dressing, spicy mayo, or even a creamy avocado dip. It really depends on your mood and what flavors you enjoy most!

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe is one of those dishes that brings a little joy to the everyday. I love making them for weekend brunches or when I need a flavorful, satisfying breakfast that packs well for busy mornings. Give them a try—I’m confident they’ll quickly become a favorite in your recipe rotation, just like they did for me!