Description
Loaded Breakfast Egg Rolls are a delicious and hearty breakfast treat featuring a savory filling of browned breakfast sausage, crispy grated potatoes, lightly scrambled eggs, sharp cheddar cheese, crispy bacon, and fresh avocado. Wrapped in crispy fried egg roll wrappers, these breakfast favorites combine classic breakfast flavors in a fun, handheld form perfect for mornings or brunches.
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 of bacon, cooked and chopped
- 1 small avocado, finely chopped
Wrapping and Frying
- 18–20 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Brown the sausage: Melt butter in a large skillet over medium heat. Add sausage and cook until browned and fully cooked, about 5-6 minutes. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder.
- Cook the potatoes: Push sausage to one side of skillet. Add grated potato and cook until lightly browned and crisp, about 2-3 minutes. Mix potatoes with sausage and cook for another 2-3 minutes. Move mixture aside again.
- Scramble the eggs: In a bowl, whisk eggs with remaining 1/2 teaspoon salt and pepper. Pour into empty side of skillet and lightly scramble for 1 minute. Combine with sausage and potato mixture. Remove from heat and let cool completely.
- Prepare the egg rolls: Fill a small bowl with water. Wet your fingers and moisten edges of egg roll wrappers. Place 2-3 tablespoons of filling in center, sprinkle with about 1 tablespoon cheese, bacon pieces, and chopped avocado. Fold sides in and roll tightly, sealing edges with water. Place rolled egg rolls on a baking sheet. Repeat until all wrappers are filled.
- Fry the egg rolls: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 360-370°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels on a baking sheet.
- Serve: Serve immediately with salsa, ketchup, or desired dipping sauce. Enjoy hot for best flavor and texture.
Notes
- Soak the grated potato in cold water to remove excess starch and prevent clumping. Dry thoroughly before cooking for crispier texture.
- Egg rolls can be frozen in a resealable bag or airtight container for up to one month and reheated as needed.
- This recipe can be halved easily if fewer egg rolls are desired.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 155 mg
