Who says I can’t eat egg rolls for breakfast? That super crunchy wrapper is so addictive, and it tastes delicious filled with typical breakfast ingredients like eggs and sausage. I gave these a bit of a southwest twist with pepper jack, paprika, and bell peppers, but it’s quite a versatile recipe!
What’s in this Breakfast Egg Roll Recipe?
Eggs, sausage, cheese, and veggies make a tasty filling for these egg rolls, but there’s lots of room for customization and substitutions.
Eggs: Adds a fluffy, protein-rich filling. Breakfast Sausage: I use a roll of raw breakfast sausage; not links or pre-cooked sausage. Egg Roll Wrappers: Use a standard package of egg roll wrappers. Bell Peppers: Use any color bell peppers you like, diced into bite-sized pieces. This adds some freshness and texture to the filling. Cheese: Use a mix of shredded cheddar and pepper jack, or your favorite type. Onion: Red onion adds a nice bite, but yellow or white onion will work too. Heavy Cream: This adds a creamier texture to the eggs. Swap it for half n’ half, or skip it if you prefer. Spices: Paprika is the main spice in this recipe–it adds great flavor to the eggs. Sweet or smokey paprika both work, depending on your preference. Vegetable Oil: This high-smoke point, neutral-flavored, affordable oil is ideal for deep-frying. Canola oil works too!
Variations To Try
Here are a few more ingredient ideas for your breakfast egg rolls:
Use chicken, pork, or turkey sausage, or ground chicken, for the filling. Omit the breakfast sausage completely to make these vegetarian-friendly. Add some pre-cooked bacon into the mix. Add in some diced jalapeños for a kick of heat.
How to Make Ahead
Cook the sausage and eggs as instructed, then store them in separate airtight containers in the refrigerator for up to 3 days. Or, assemble the egg rolls and store them in an airtight container in the refrigerator, 1 day before frying.
How to Store and Reheat
Store breakfast egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 min, until warmed through. Or freeze for up to 3 months. Freeze in a single layer on a lined baking sheet until frozen, about 1-2 hours. Transfer to an airtight container or resealable bag to store. Bake directly from frozen in a 375°F oven for 18-20 minutes.
Notes and Tips
Cook the eggs until they are just starting to set; they will continue to cook as you fry the breakfast egg rolls. Don’t overcrowd them while frying. This lowers the temperature of the oil and leads to greasy, soggy egg rolls. Let the oil come back to temp between each batch.
How to Make Breakfast Egg Rolls Step by Step
Heat the Oil: In a large Dutch oven set over medium heat, preheat 3 inches of vegetable oil to 350°F. Make sure it’s fully heated before you start frying. Brown the Sausage: In a large skillet set over medium heat, brown ½ pound of breakfast sausage. Once it’s cooked, remove it from the skillet and drain any extra fat. Make the Egg Mixture: While the sausage is cooking, whisk together 5 large eggs, 1 tablespoon of heavy cream, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground paprika. Cook the Eggs: Add the egg mixture to the skillet and cook until nearly set, just a few minutes. Make the Egg Roll Filling: Next, combine the browned sausage and eggs with 1 cup of shredded cheddar cheese, ⅓ cup of finely diced red bell pepper, ⅓ cup of shredded pepper Jack cheese, and 3 tablespoons of diced red onion in a medium bowl. Fill the Egg Roll Wrappers: Working one at a time, place the egg roll wrapper on a clean work surface. With one of the corners facing you, place about 2 tablespoons of the egg mixture into the center of the wrapper. Fold: Fold the bottom corner of the wrapper up and over the filling; then fold the two outward corners into the center, like an envelope. Roll: Brush the remaining top corner with water, and roll the egg roll up to seal. Repeat this process with the 14 remaining wrappers and the rest of the filling. Fry the Egg Rolls: Then, place 4 egg and sausage egg rolls into the preheated oil, and fry for 3-4 minutes until golden brown and crispy. Once cooked, remove them from the oil and place them on a paper-towel lined plate to drain while you cook the remaining batches. Serve: Serve the fried breakfast egg rolls with salsa, sour cream, hot sauce, or your favorite dipping sauce!
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