This delicious breakfast egg roll recipe is made with all your favorite breakfast ingredients including scrambled eggs, cheddar cheese, and sautéed onions. It's easy to make, perfect for meal prep and you can change it up with all of your favorite breakfast combinations.
Breakfast eggrolls are something everyone has to try at least once. A great brunch food that can be eaten with ketchup, HP Sauce, or mayo. My son actually eats them with hot sauce. But then he can handle the heat!
Breakfast Egg Rolls
This was inspired by another egg roll recipe on this site and pairs well with this amazing butter pecan syrup recipe. Just dip the egg rolls right in!
If you love fun and unique breakfast recipes then I think you will enjoy pancake cereal and homemade sticky buns!
Ingredients
This recipe uses basic ingredients to create a breakFEAST you'll love.
- Breakfast sausage
- Eggs
- Heavy cream
- Salt
- Black pepper
- Paprika
- Shredded cheddar cheese
- Red bell pepper
- Shredded pepper jack cheese
- Diced purple onion
- Egg roll wrappers
- Water for brushing
- Vegetable oil for frying
See the recipe card at the end of the post for the exact quantities of each ingredient.
How to Make Egg Rolls for Breakfast
It only takes a few simple steps to make these breakfast rolls.
Step 1: Cook the Sausage
Brown the sausage in a large skillet over medium heat. Remove it from the skillet and drain off any excess grease.
Step 2: Make Scrambled Eggs
Whisk the eggs, heavy cream, salt, pepper, and paprika together in a bowl. Then, add them to the skillet in which you cooked the sausage. Scramble the eggs.
Step 3: Combine the Egg Roll Ingredients
Combine the sausage, scrambled eggs, cheddar cheese, bell pepper, pepper jack cheese, and onion in a bowl and mix to combine.
Step 4: Fill the Egg Rolls
Place the egg roll wrapper on a clean surface. With one of the corners facing you, place about 2 tablespoons of the egg mixture into the center of the wrapper.
Then, fold the bottom corner up and over the filling. Next, fold the two outward corners into the center like an envelope.
Finally, brush the remaining corner with water and fold it over to seal the egg roll. Lay the rolls on a baking sheet and repeat with the remaining wrappers.
Step 5: Fry
Add 3 inches of oil to a large stockpot and heat it to 350 degrees. Then, place 4 of the egg rolls into the oil and fry for 3 to 4 minutes until golden brown.
Remove the egg rolls and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining egg rolls and serve.
Hint: Don't overcrowd the pot when frying the egg rolls. Too many egg rolls will lower the oil temperature.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change your breakfast egg rolls.
- Alternate Meat: Instead of using cooked ground sausage, use cooked ground turkey, ham, or bacon.
- Vegetarian: The meat can be replaced with a plant-based burger to make this vegetarian or left out altogether.
- Cheese: Use your favorite variety instead.
Variations
Want to personalize your breakfast egg rolls? Here are some of my tried and true tips for changing up this recipe.
- Spicy: Add red pepper flakes for an extra kick of heat.
- Deluxe: Add guacamole or avocado, hashbrowns, and sour cream to the mixture.
- Healthy breakfast egg rolls: Replace the breakfast meat with some cooked veggies and eliminate the cheese for healthier breakfast egg rolls.
- Meat lovers: Pile on the meat in ham, bacon, and sausage egg rolls.
If you love recipes like this, you may also enjoy these easy breakfast crescent roll egg cups. If you're interested in seeing some unique egg roll recipes make sure to look here.
Equipment
You'll only need a few basic pieces of kitchen equipment to make this egg roll breakfast recipe.
- Measuring cups and spoons
- Mixing bowls
- Skillet
- Stockpot
- Spoon
Storage
Egg rolls may be stored in an airtight container or resealable bag inside the fridge for up to 3 days. For longer storage, you can freeze them for up to 3 months.
Tips
I have a couple of tips here that will help you make these egg rolls the best that they can possibly be.
- Make ahead: The egg rolls may be prepped the night before and stored in an airtight container or a resealable bag in the fridge.
- Just a touch of water: When adding water to the last corner of the egg roll wrapper, just a dab will do. Don't soak it.
- Leave some space: Don't crowd the stockpot when frying the egg rolls.
More Egg Roll Recipes
Do you like egg rolls? Here are some recipes you may also like to try.
FAQ
Do you have questions about breakfast egg rolls? Here are some of the most commonly asked questions about this breakfast egg roll recipe.
Egg rolls will last for about 3 days in the refrigerator.
The best way to reheat them is in the air fryer. Place them in an air fryer for about a minute at 350 degrees.
Place them in an air-tight, freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months.
These egg rolls are stuffed with sausage, seasoned eggs, cheese, bell pepper, and onion and fried to crispy perfection.
Breakfast Egg Roll Recipe
Ready to get cooking? Remember that you can print this recipe if you would like.
You should also take a moment to check out our Perfect Bacon Cheeseburger Egg Rolls and Perfect Cheesy Taco Egg Rolls! Both are delicious and most importantly made without bread!
Breakfast Egg Roll Recipe
Equipment
- Dutch Oven heavy bottomed pot or deep fryer for deep frying
- skillet
Ingredients
- ½ pound breakfast sausage
- 5 large eggs
- 1 Tbs heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 cup cheddar cheese shredded
- ⅓ cup red bell pepper finely diced
- ⅓ cup pepper jack cheese shredded
- 3 tablespoons purple onion diced
- 15 egg roll wrappers
- water for brushing
- vegetable oil for frying
Instructions
- Get out and measure your ingredients.
- In a large stock pot over medium heat, preheat 3" of oil to 350°.
- In a large skillet over medium heat, brown the sausage.
- While the sausage is cooking, whisk together eggs, heavy cream, salt, pepper and paprika.
- Whisk until blended.
- Once the sausage is cooked, remove from the skillet and drain any extra fat.
- Add the egg mixture to the skillet and cook.
- Once the eggs are cooked, combine sausage, eggs, cheddar cheese, bell pepper, pepper jack cheese and onion.
- Stir until blended.
- Place egg roll wrappers on a clean surface, with one of the corners facing you.
- Put about 2 tablespoon of the egg roll mixture into the center of the wrapper.
- Fold the bottom corner up and over the filling. Next, fold the two outward corners into the center like an envelope. Brush the remaining corner with water.
- Roll the egg roll up to seal.
- Repeat the rolling process with the remaining wrappers and filling.
- Once all wrappers have been rolled, place 4 into the preheated oil and fry for 3-4 minutes, until golden.
- Once cooked, remove the egg rolls from the oil and place on a paper towel lined plate.
- Repeat the frying process with the remaining egg rolls.
- Dip.
- Serve and enjoy every bite!
Notes
baggie in the fridge. Egg rolls may be stored in an airtight container or baggie in the fridge for up to 3 days.
Karen says
This looks like a fun recipe to try over the weekend. Can you tell me how many eggs you use?
Karin and Ken says
We usually use one egg per bun. This recipe calls for 4 eggs and 4 buns. The other ingredients are all approximate. Sometimes we use more bacon or more cheese depending on the size of the buns you are able to get. These breakfast baskets are lots of fun to make! Hope you enjoy them! All the best. Karin