Go Back
–+ servings
Breakfast egg roll on a white plate with bite taken. Hot sauce next to the egg roll.
Print Recipe

Breakfast Egg Roll Recipe

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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 15
Calories: 153kcal
Author: Karin and Ken

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.
    Overhead photo of ingredients to make breakfast egg rolls on the table.
  • In a large stock pot over medium heat, preheat 3" of oil to 350°.
  • In a large skillet over medium heat, brown the sausage.
    Cooking sausage in the pan for breakfast egg roll recipe. Cook on medium heat, brown the sausage.
  • While the sausage is cooking, whisk together eggs, heavy cream, salt, pepper and paprika.
    Overhead photo of a white bowl with a mixture of ingredients. Whisk together eggs, heavy cream, salt, pepper and paprika.
  • Whisk until blended.
    Mixture of eggs, heavy cream, salt, pepper and paprika whisked 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.
    Remove sausage form skilled and start cooking the egg mixture in the skillet.
  • Once the eggs are cooked, combine sausage, eggs, cheddar cheese, bell pepper, pepper jack cheese and onion.
    Scrambled eggs cooked and placed in a bowl. Combine sausage, eggs, cheddar cheese, bell pepper, pepper jack cheese and onion with the scrambled eggs.
  • Stir until blended.
    Filling for breakfast egg rolls mixed in a bowl. Stir until blended.
  • Place egg roll wrappers on a clean surface, with one of the corners facing you.
    Egg roll wrapper laid out on a cutting board next to a paintbrush, a bowl of egg roll mixture and a bowl of water.
  • Put about 2 tablespoon of the egg roll mixture into the center of the wrapper.
    Filling for breakfast egg roll added to center of 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.
    First fold of the breakfast egg roll. The roll has been folded like an envelope.
  • Roll the egg roll up to seal.
    Completely rolled breakfast egg roll and sealed using water.
  • Repeat the rolling process with the remaining wrappers and filling.
    Uncooked breakfast egg rolls on the table ready to cook.
  • 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.
    Cooked breakfast egg rolls in a container. They have been cooked in oil for 3-4 minutes. The rolls are placed on a paper towel to remove excess oil.
  • Repeat the frying process with the remaining egg rolls.
    Overhead photo of breakfast eggrolls on a round-white plate.
  • Dip.
    Closeup photo of a breakfast eggroll dipped into hot sauce.
  • Serve and enjoy every bite!
    Breakfast egg roll on a white plate with bite taken. Hot sauce next to the egg roll.

Notes

Tips:
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.
Storage:
Egg rolls may be reheated in the microwave or air fryer to restore crispiness.
The rolls may be prepped the night before and stored in an airtight container or
baggie in the fridge.
Egg rolls may be stored in an airtight container or baggie in the fridge for up to 3 days.

Nutrition

Calories: 153kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 337mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg