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

There’s something utterly satisfying about a crispy, golden egg roll filled with all your favorite breakfast flavors. This Loaded Breakfast Egg Rolls Recipe takes that familiar morning comfort to a whole new level — think sausage, eggs, cheese, and avocado all wrapped up and fried to perfection. It’s a morning game-changer you have to try.

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 first made this Loaded Breakfast Egg Rolls Recipe on a lazy weekend when I wanted a filling breakfast with none of the usual assembly hassle. Once I took that first crispy bite — the mix of savory sausage, fluffy eggs, and melty cheese tucked inside a crunchy wrapper — I knew I’d be coming back to this recipe again and again.

Hands-on but straightforward: It’s a fun kitchen project that’s easier than it looks — even great for beginner cooks.
Perfect finger food: These egg rolls are portable, making them excellent for brunch gatherings or on-the-go breakfasts.
Customizable fillings: You can tailor the ingredients easily depending on what you have or crave — bacon, avocado, spicy salsa — your call!
Crispy meets creamy: That crunch of the fried wrapper combined with gooey cheese and creamy avocado is a little bite of heaven.

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

Each ingredient in this Loaded Breakfast Egg Rolls Recipe plays a role to keep it balanced and delicious. The salty sausage and bacon give savory depth, while eggs add fluffy texture — all held together with that crispy shell.

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 when browning sausage without overpowering the flavors.
Breakfast sausage: Provides that classic, savory breakfast punch.
Kosher salt & fresh ground pepper: Essential seasoning to bring everything to life.
Garlic powder: Just a hint to deepen flavor complexity.
Russet potato: Grated finely and browned, adds a subtle crisp and heartiness.
Large eggs: Lightly scrambled for fluffy texture and protein boost.
Egg roll wrappers: The star of the show, delivering that trademark crunch.
Sharp cheddar cheese: Melts perfectly for gooey cheesiness.
Bacon: Cooked and chopped for smoky bursts in every bite.
Avocado: Adds creamy freshness, balancing the richer elements.
Vegetable oil: For frying until golden and crisp.

📝

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

One of my favorite things about this Loaded Breakfast Egg Rolls Recipe is how flexible it is. You can swap fillings or add flavor twists to suit your tastes or dietary needs. Don’t be shy about making it your own!

Vegetarian version: Skip the sausage and bacon, add sautéed mushrooms, spinach, or roasted veggies — I tried this for a friend and it was just as comforting!
Spicy kick: Mix in some diced jalapeños or hot sauce with the filling to turn up the heat.
Cheese swaps: Monterey Jack or pepper jack bring a different creamy note if you want a change from sharp cheddar.

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

Step 1: Brown the Sausage and Prep Potatoes

Start by melting the butter in a sturdy cast-iron or large skillet over medium heat. I love using cast iron because it holds heat evenly and gives a great sear. Add your breakfast sausage and let it brown thoroughly, breaking it up as it cooks. Season with half the salt, pepper, and garlic powder. Then push the sausage to one side and add the grated potato right beside it, letting it cook undisturbed for a couple of minutes so it crisps up nicely. Mix it all together and cook another few minutes until those potatoes get lightly golden and perfect.

Step 2: Lightly Scramble and Combine the Eggs

In a separate bowl, whisk your eggs with the remaining salt and pepper. Pour them into the open side of your skillet and gently scramble just for about a minute — don’t worry if they’re slightly underdone here, they’ll finish cooking later when fried. Mix the eggs with the sausage and potatoes until everything is evenly combined. Then remove the skillet from heat and let the filling cool completely — this makes rolling so much easier and avoids soggy egg rolls.

Step 3: Wrap ‘Em Up

Fill a small bowl with water for sealing the wrappers — I wet my fingers and run them along the edges before rolling. Spoon about 2-3 tablespoons of the cooled filling into the center of each egg roll wrapper. Add a sprinkle of shredded cheddar, some chopped bacon, and diced avocado on top for that loaded flavor hit. Then carefully fold each wrapper in tightly, tucking the filling as you roll to avoid gaps. If needed, use a bit more water to seal the final flap; snugness is key so nothing bursts during frying.

Step 4: Fry Until Golden

I usually deep-fry my egg rolls in a heavy pot with vegetable oil heated to 360-370°F, cooking them in batches for about 3-4 minutes each until gorgeously golden and crispy. If you have a deep fryer, it’s even easier. After frying, I set them on paper towels to soak up any extra oil. They come out perfectly crunchy on the outside, with that heavenly warm filling inside.

Top Tip

These practical tips are what helped me nail this Loaded Breakfast Egg Rolls Recipe perfectly every time — no soggy wrappers, no leaking filling, and all delicious bites. I hope they make your cooking experience as joyful as mine.

Cool the filling fully: Rolling warm filling can cause wrapper sogginess and tearing, so give it time to come to room temp.
Use a light hand on water: Too much can soak the wrappers; just moisten edges enough to seal comfortably.
Don’t overcrowd the fryer: Give egg rolls space so the oil temperature stays steady and they crisp evenly.
Drain well after frying: Paper towels or a wire rack stop residual grease from making your egg rolls soggy.

How to Serve Loaded Breakfast Egg Rolls Recipe

breakfast egg rolls - Serving Suggestion

Garnishes

I love topping these egg rolls with a little salsa verde or spicy ketchup for color and punch. A dollop of sour cream or a sprinkle of fresh cilantro really brightens the plate. I also sometimes add extra diced avocado on top, because, well, avocado.

Side Dishes

For a complete brunch experience, I usually serve these with crispy breakfast potatoes or a simple fresh fruit salad. A side of mixed greens dressed lightly with lemon keeps everything feeling balanced and fresh.

Creative Ways to Present

One weekend, I arranged a breakfast board featuring these egg rolls alongside mini bowls of different dips, fresh veggies, sliced cheeses, and warm soft tortillas — perfect for a fun brunch party where everyone dipped and shared.

Make Ahead and Storage

Storing Leftovers

Leftover egg rolls store beautifully in an airtight container in the fridge for about 3 days. I always cool them fully first, then keep them layered between paper towels so they stay crispier.

Freezing

I often make a double batch and freeze uncooked egg rolls on a sheet tray, then transfer them to a resealable bag. They freeze well up to one month and can go straight from freezer to fryer — just add a minute or two to the cooking time.

Reheating

To reheat, I pop the egg rolls in a 350°F oven for 10–12 minutes or use an air fryer for a few minutes until they regain crispiness. Microwaving works in a pinch but loses that lovely crunch fast.

Frequently Asked Questions:

Can I make these egg rolls ahead of time?

Absolutely! You can assemble them and freeze before frying or keep the filling ready and roll just before frying. Just keep the filling cooled thoroughly before wrapping.

What’s the best way to prevent soggy wrappers?

Cooling the filling fully before rolling and applying just a light touch of water to seal the wrappers helps prevent sogginess. Also, avoid overcrowding the fryer so the oil temperature stays consistent.

Can I bake instead of deep-frying?

Yes, though deep-frying gives the crispiest result. For baking, brush the egg rolls with oil and bake at 400°F for about 20 minutes, turning halfway through until golden brown.

How do I safely fry egg rolls at home?

Use a heavy-bottomed pot with enough oil to submerge the egg rolls, heat to 360-370°F, and fry in small batches to keep the oil temperature steady and avoid splattering. Always use a thermometer for best accuracy.

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe has become one of my absolute favorites to bring to weekend brunches or cozy mornings at home. The way it transforms classic breakfast ingredients into a fun, crispy, handheld delight just feels joyful. Trust me, once you make these, you’ll find yourself reaching for egg roll wrappers to reinvent breakfast again and again. Go ahead, give it a try — treat yourself and maybe invite a friend to share!