Description
These Loaded Breakfast Egg Rolls combine savory sausage, crispy potatoes, fluffy eggs, cheese, bacon, and avocado wrapped in crispy egg roll wrappers. Perfectly fried to golden brown, they make a delicious and indulgent breakfast or brunch treat served with your favorite dipping sauces.
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
- 1 1/4 cup shredded sharp cheddar cheese
- 4 slices of bacon, cooked and chopped
- 1 small avocado, finely chopped
Wrappers and Frying
- 18–20 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Melt Butter and Cook Sausage: Melt butter in a large skillet over medium heat. Add sausage and cook until browned and fully cooked, 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 and add grated potatoes. Cook for 2-3 minutes until lightly browned, then mix with sausage and continue cooking for another 2-3 minutes until potatoes are lightly crisp.
- Scramble Eggs: In a bowl, scramble eggs with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour eggs into the empty side of the skillet and lightly scramble for 1 minute. Then combine fully with sausage and potato mixture. Remove from heat and allow filling to cool completely.
- Assemble Egg Rolls: Fill a small bowl with water. Wet fingers with water and run along edges of an egg roll wrapper. Place 2-3 tablespoons of filling in the center. Sprinkle about 1 tablespoon of cheese, bacon, and a little avocado on top. Fold sides in and roll tightly, sealing the edge with water. Place rolled egg rolls on a baking sheet. Repeat with remaining wrappers.
- Fry Egg Rolls: Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 360-370°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towel-lined baking sheet to remove excess oil.
- Serve: Serve the egg rolls immediately with salsa, ketchup, or preferred dipping sauces. Enjoy warm.
Notes
- Soak the grated potato in cold water to remove starch and prevent sticking, then thoroughly wring out moisture for maximum crispiness.
- Egg rolls can be frozen up to one month in an airtight container or resealable bag; reheat as needed.
- This recipe can be halved if fewer egg rolls are desired.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 180 mg
