Description
Loaded Breakfast Egg Rolls are a savory and delicious morning treat featuring a crispy fried wrapper filled with a flavorful blend of breakfast sausage, grated potatoes, scrambled eggs, sharp cheddar cheese, crispy bacon, and fresh avocado. These egg rolls make an indulgent breakfast or brunch option that’s perfect for serving a crowd or meal prepping.
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
Assembly
- 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
Instructions
- Cook sausage: Melt butter in a large skillet over medium heat. Add breakfast sausage and cook until browned and cooked through, about 5-6 minutes. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
- Cook potatoes: Push the sausage to one side of the skillet. Add grated potato and cook until lightly crisp and browned, about 5-6 minutes total while mixing occasionally with the sausage.
- Scramble eggs: In a bowl, scramble eggs with remaining 1/2 teaspoon salt and pepper. Pour eggs into empty side of skillet and lightly scramble for 1 minute, then combine with sausage and potato mixture. Remove from heat and let cool completely.
- Fill egg rolls: Wet edges of egg roll wrappers with water. Place 2-3 tablespoons of filling in center, sprinkle with about 1 tablespoon cheese and some bacon and avocado. Fold sides in and tightly roll up, sealing the edges with more water as needed. Place finished egg rolls on a baking sheet. Repeat until all are assembled.
- Fry egg rolls: Heat vegetable oil in a deep fryer or heavy-bottom pot to 360-370°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve: Serve immediately with salsa, ketchup, or preferred dipping sauces and enjoy.
Notes
- Soak grated potato in cold water and fully wring out moisture to remove starch and achieve crispiness.
- Egg rolls can be frozen in a sealed container for up to one month and reheated as needed.
- The recipe can be halved easily to make fewer egg rolls.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 120 mg
