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; 18–20 egg roll wrappers; 1 1/4 cup shredded sharp cheddar cheese; 4 slices bacon, cooked and chopped; 1 small avocado, finely chopped; Vegetable oil, for frying

There’s something truly comforting about crispy, golden egg rolls filled with all the breakfast favorites wrapped inside. This Loaded Breakfast Egg Rolls Recipe is exactly that—a crunchy, melty, savory delight that’s as fun to make as it is to devour.

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

I’m honestly obsessed with how this recipe brings together crispy, cheesy, savory, and fresh flavors all in one bite-sized package. I’ve made these countless times for weekend brunches and casual get-togethers, and everyone’s always surprised when I say “egg rolls for breakfast!”

Perfectly Crispy Exterior: Fried to golden-brown perfection, these egg rolls have just the right crunch every time.
Loaded with Breakfast Goodies: Sausage, bacon, eggs, cheese, avocado, and potatoes come together in every savory bite.
Make-Ahead Friendly: You can prep these in advance and fry them fresh when you’re ready—ideal for busy mornings or feeding a crowd.
Customizable and Fun: Switch up the fillings to suit your tastes or what you have on hand—it’s a playful recipe with loads of room for creativity.

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

This Loaded Breakfast Egg Rolls Recipe shines because every ingredient brings its own texture and flavor to the party. I like to use sharp cheddar for that melty, tangy punch, while the potatoes add a crispy, comforting note that balances the rich sausage and bacon.

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: Adds richness and helps brown the sausage and potatoes without overpowering flavors.
Breakfast Sausage: Provides seasoned, savory protein that’s the backbone of the filling.
Kosher Salt & Black Pepper: Essential for seasoning all components perfectly.
Garlic Powder: Adds subtle depth without being too strong.
Russet Potato: Finely grated, it crisps up beautifully when cooked and adds a lovely texture contrast.
Large Eggs: Lightly scrambled eggs tie the filling together with creamy softness.
Egg Roll Wrappers: These are the crispy envelope that holds all the deliciousness inside.
Sharp Cheddar Cheese: Melts into gooey pockets inside each roll, adding tang and richness.
Bacon: Cooked and chopped for smoky flavor and crunch.
Avocado: Adds a creamy, fresh bite that balances the savory ingredients.
Vegetable Oil: Perfect for frying to get that unbeatable crispiness.

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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 love mixing it up with these egg rolls depending on what I’ve got in my fridge. You can easily swap out ingredients or add your own flair—breakfast should always be fun, right?

Vegetarian Version: Skip the sausage and bacon and load up on sautéed mushrooms, spinach, and cheese. I’ve tried this for a brunch with friends who don’t eat meat, and they went crazy for how flavorful it still turned out.
Spicy Kick: Add a little diced jalapeño or a dash of hot sauce inside before rolling. I personally love that unexpected heat with the richness of the cheese and egg.
Seasonal Veggies: Try incorporating roasted bell peppers, onions, or even sweet corn—seasonal veggies give a wonderful twist and extra freshness.
Healthy Swap: Use whole wheat or rice wrappers for a slightly different texture and a bit more fiber. I’ve found rice wrappers give a lighter crunch if you want to change things up.

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

Step 1: Cook the Sausage and Potatoes to Perfection

Start by melting butter in a cast-iron skillet over medium heat—there’s something about cast iron for even browning that I swear by. Add the breakfast sausage and let it brown fully, stirring occasionally so it crumbles nicely. Season with half the salt, pepper, and garlic powder here. Then, push the sausage to one side and toss in the grated potatoes. Let them cook undisturbed for a couple of minutes to get that golden crust, then mix it all together. Don’t rush this, as those potatoes add such great texture when crispy.

Step 2: Scramble the Eggs & Combine

Lightly scramble your eggs in a bowl, seasoning them with the remaining salt and pepper. Pour into the empty side of the skillet and gently scramble for about a minute. You want them just barely cooked because the eggs will finish cooking while you're frying the egg rolls. Stir everything together so the eggs mix well with the sausage and potatoes. Once combined, take the filling off the heat and let it cool completely before rolling.

Step 3: Assemble and Roll Your Egg Rolls

Set up a small bowl of water nearby—you’ll need it to seal the egg roll wrappers. Wet your fingers and run them along the edges of each wrapper to make sealing easier. Add 2 to 3 tablespoons of filling right in the center, then layer with cheddar cheese, bacon bits, and diced avocado. Fold in the sides tightly and roll up, keeping the filling snug without any air pockets. If you keep them tightly rolled, they fry evenly and hold together beautifully.

Step 4: Fry Until Golden Brown and Crispy

I prefer frying in a heavy-bottomed pot filled halfway with vegetable oil heated to 360-370°F with a thermometer for precision. It’s key for even cooking. Fry the egg rolls in batches for 3-4 minutes or until they’re a gorgeous golden brown. Don’t crowd the pot so the temperature stays consistent. Drain on paper towels to soak up any excess oil, then serve immediately.

Top Tip

Over the years, I’ve learned a few key tricks to make these loaded breakfast egg rolls turn out perfectly every time.

Potato Prep Matters: Soak your grated potatoes in cold water before cooking to wash away excess starch. Then, wring them out thoroughly—this prevents sogginess and helps you get crispy bites.
Don’t Overfill the Wrappers: Too much filling makes rolling tricky and raises the risk of bursting during frying. Keep it tight and neat.
Oil Temperature Is Key: Use a thermometer to keep the oil steady around 365°F. Too hot, and wrappers burn; too cool, and they get greasy.
Cool Your Filling: Let your cooked filling cool completely before assembling. This keeps the wrappers from getting soggy and tearing when you roll.

How to Serve Loaded Breakfast Egg Rolls Recipe

breakfast egg rolls - Serving Suggestion

Garnishes

I’m a sucker for a little salsa verde on the side—it cuts through the richness beautifully. Also, a sprinkle of fresh cilantro or chopped green onions adds color and a fresh finish that’s just lovely. Sometimes I keep it simple with just a side of ketchup, which is a nostalgic breakfast classic in my book.

Side Dishes

Pair these egg rolls with fresh fruit salad or a simple mixed greens salad tossed with lemon vinaigrette. They also go surprisingly well with roasted breakfast potatoes or even a creamy yogurt dip to balance the crunchy egg rolls.

Creative Ways to Present

For brunch parties, I like arranging the egg rolls upright in a mason jar or decorative vase, then placing small ramekins of sauces around for dipping. It makes for an eye-catching, interactive buffet where everyone can grab and go. Wrapping each roll in a napkin with a toothpick also makes them picnic-perfect!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cooked egg rolls in an airtight container lined with paper towels to absorb moisture, keeping them crisp when refrigerated for up to 2 days. When ready to eat, reheating in the oven restores most of their original crunch.

Freezing

This recipe freezes brilliantly. Just roll the egg rolls but fry them only when ready, or fry first and freeze after cooling. I place them on a baking sheet to flash freeze before moving to a freezer bag—that way they don’t stick together. They keep well for about a month.

Reheating

To reheat, I pop them in a 375°F oven for about 10-12 minutes, turning once halfway through. This method brings back the crisp crust without drying out the inside. Avoid microwaving unless you want a soggy mess!

Frequently Asked Questions:

Can I make these Loaded Breakfast Egg Rolls Recipe vegetarian?

Absolutely! Simply skip the sausage and bacon, and load your rolls with veggies like sautéed mushrooms, spinach, peppers, or even black beans for protein. Cheese and avocado still provide plenty of flavor and creaminess.

How do I keep the egg rolls from getting soggy?

Soaking and thoroughly drying the grated potatoes before cooking helps keep them crisp. Also, letting the filling cool completely before rolling prevents the wrappers from softening. Finally, fry at the right temperature (360-370°F) and drain on paper towels after frying.

Can I bake these instead of frying?

Yes, you can bake egg rolls for a lighter version! Brush or spray them with oil and bake in a 425°F oven for about 20 minutes, flipping halfway, until golden and crispy. While not quite as crunchy as fried, it’s a tasty alternative.

What dipping sauces go best with Loaded Breakfast Egg Rolls?

Salsa verde, ketchup, spicy mayo, or even a creamy chipotle sauce all complement these egg rolls wonderfully. I like to offer a variety so everyone can pick their favorite!

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe feels like a little secret I love sharing because it delivers so much flavor and fun without being complicated. Whether you’re feeding hungry kids, hosting brunch, or just want a cozy weekend treat, these egg rolls hit all the right notes. Trust me, once you try them, they’ll become your new go-to breakfast—or anytime—favorite.