LOADED BREAKFAST EGG ROLLS
If you're looking for a no-holds-barred type of meal, these loaded breakfast egg rolls are just the thing Symbolizing comfort food at its finest, they're each stuffed with spiced breakfast sausage, shredded potato, scrambled eggs, bacon, cheddar, and chunks of avocado, all nestled inside an egg roll wrapper and fried until golden brown and irresistibly crispy Serve for breakfast, as an app, or any time of day, really-just don't forget the side of salsa
Provided by Butter Be Ready
Categories Meals Snacks and Apps
Yield 18-20 egg rolls
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet (preferably cast-iron) over medium heat. Once melted, add in sausage and let brown until fully cooked, about 5-6 minutes. Season sausage with 1/2 teaspoon each of salt, pepper, and garlic powder.
- Move sausage over to one side of skillet and add shredded potatoes to empty side of skillet. Lightly cook and brown potatoes for about 2-3 minutes, then mix with sausage and continue cooking for another 2-3 minutes. Once potatoes are lightly crisp, move mixture over to one side of skillet again.
- Crack eggs into a medium bowl. Season with the remaining 1/2 teaspoon each of salt and pepper, then whisk until yolks and whites are fully combined. Pour eggs into empty side of skillet and lightly scramble for 1 minute, then combine fully with sausage and potato mixture. The eggs should be slightly set, but they do not need to be fully cooked as they will finish cooking while frying. Remove filling from heat and allow it to cool completely.
- Fill a small bowl with water and set aside. Wet your fingers with water and run them along the sides of wrapper.
- Place 2-3 tablespoons of filling directly in the center of the wrapper, then sprinkle about a tablespoon of cheese and a few pieces each of bacon and avocado on top of the filling.
- Fold the egg roll wrapper sides in, then begin to roll up the egg roll, being sure to tuck the filling in as you roll. Use more water once you get to the top of the wrapper to seal completely. The key is to roll the egg rolls tightly, without any exposed filling or air pockets. Once fully assembled, place egg rolls onto a small baking sheet. Repeat process until all wrappers are filled and rolled.
- Serve the egg rolls immediately with salsa, ketchup, or as desired. Enjoy!
- Soak the grated potato! This process of soaking the potatoes in cold water helps to remove the starch and prevents them from sticking together. After rinsing, wring out all moisture from the potatoes before frying to ensure maximum crispiness.
- Prepping your filling ingredients ahead of time makes it easy to get your egg rolls put together in a flash. Have all your ingredients ready to go - cook and chop the bacon, chop the avocado, grate, soak, and drain your potatoes - and you'll have a recipe for success when making these crispy breakfast rolls.
- These tasty breakfast egg rolls are freezer friendly! Store rolls in a large resealable bag or airtight container in the freezer for up to one month. To reheat, simply place the egg rolls directly from the freezer onto a foil-lined baking sheet, and bake at 350F for around 20-25 minutes.
- Don't be afraid to experiment with your favorite fillings, such as chopped bell peppers, mushrooms, black beans, or ham. The possibilities are endless! If you like heat, try adding jalapeños. For a vegetarian version, try swapping the bacon and breakfast sausage for mushrooms and onions.
CHEESY BREAKFAST EGG ROLLS
Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! -Anne Ormond, Dover, New Hampshire
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean., In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture., Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein.
BAKED BREAKFAST EGG ROLLS
We love this unique recipe! If you love Asian cuisine, then this is a great breakfast recipe. It has a great balance of Asian flavors. The egg roll wrappers add a nice crunch. We dipped ours in shrimp sauce and it was delish!
Provided by Sylvia Waldsmith
Categories Other Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. In a small sauté pan, sprayed with non-stick cooking spray, scramble 3 eggs with 2 tablespoons of water or milk, set aside.
- 2. Over medium heat, in a medium sauté pan, heat oil, add scallions, carrots, mushrooms, ginger, garlic and chili pepper flakes. Saute until carrots have softened, but not brown, approximately 5 minutes.
- 3. Add chicken or pork and heat for 2 - 3 minutes. Add hoisin sauce, stir well and heat for 1 - 2 minutes longer. Remove from heat and cool slightly.
- 4. Place an egg roll wrapper on a cooking board with a corner pointing towards you. With a finger, wet the outer edges of wrapper. About a third of the way up wrapper, spread a small portion of the scrambled egg, the meat mixture and the rice. Pull corner closet to you, up and over the mixture, fold in the sides and continue to roll, ending with the final point facing downward on the baking sheet.
- 5. Finish preparing all the rolls, place on baking sheet and brush each with egg wash. Bake for 20 to 25 minutes until golden brown. Serve with Hot Mustard Sauce or a Sweet Chili Sauce.
SCRAMBLED EGG BRUNCH BREAD
Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.
Provided by tiberlady
Categories Breakfast and Brunch Eggs
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
- Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
- Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
- Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
- Bake in preheated oven until golden, 25 to 28 minutes.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 32.1 g, Cholesterol 292.5 mg, Fat 36.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 14.1 g, Sodium 1144.8 mg, Sugar 7.2 g
ON-THE-GO BREAKFAST EGG ROLLS
A portable low-fat breakfast! Egg roll wrappers/skins are found in the produce section of most supermarkets. If you're ambitious,search "egg roll wrap" and "egg roll wrappers" and try the homemade variety. These freeze well: just use the defrost setting in the microwave - or let sit overnight in the refrigerator - then toast in a toaster oven.
Provided by FLKeysJen
Categories Breakfast
Time 36m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- On the stove, heat a large skillet greased with cooking spray to medium high.
- Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done. Add spinach and cooked meat and stir together until well-mixed, then remove from burner.
- Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.
- Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow a minute to cool and then ENJOY!
Nutrition Facts : Calories 155, Fat 3.3, SaturatedFat 0.7, Cholesterol 25.5, Sodium 343, Carbohydrate 21, Fiber 1.6, Sugar 1, Protein 10.1
LOADED BREAKFAST EGG ROLL RECIPE BY TASTY
Here's what you need: eggs, whole milk, salt, black pepper, spinach, mozzarella cheese, smoked ham, bacon
Provided by Frank Tiu
Categories Breakfast
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, whisk the eggs, milk, salt, and pepper until smooth.
- Pour the batter into greased baking sheet.
- Bake for 20 minutes.
- Place a layer of spinach on top of egg sheet until covered, leaving 2 inches (5 cm) free at the top.
- Place a layer of mozzarella on the spinach until covered, leaving 1 inch (2 cm) free at the bottom.
- Place a layer of ham on top of mozzarella until covered, leaving 1 inch (2 cm) free at the bottom.
- Place a layer of bacon on top of ham until covered, leaving 1 inch (2 cm) free at the bottom.
- Gently roll the egg roll up.
- Place the breakfast roll onto parchment paper and roll until fully covered.
- Bake for 10 minutes.
- Remove the parchment paper.
- Slice the breakfast roll and serve warm.
- Enjoy!
Nutrition Facts : Calories 1190 calories, Carbohydrate 13 grams, Fat 83 grams, Fiber 0 grams, Protein 93 grams, Sugar 4 grams
EASY CRESCENT ROLL EGG CUPS
Easy Crescent Roll Breakfast Muffins or Egg Cups are a recipe idea for breakfast or brunch using your favorite meat, cheese and vegetable.
Provided by Karin and Ken
Categories Breakfast brunch lunch Main Course
Number Of Ingredients 11
Steps:
- Get out and measure your ingredients.
- Preheat your oven to 350 degrees. Prepare a muffin pan with 12 holes with cooking spray. Set aside.
- On your work surface roll out your grand or regular crescent dough. Make sure all of the seams are all gone. There should just be one large piece of dough.
- Slice into 12 squares. Either 6 x 2 for grands and 4 x 3 for regular.
- Place each square into each muffin hole.
- Next, place some cooked sausage or bacon on top of each square inside each muffin cup.
- Add a pinch of onions and peppers (if using).
- Add some cheese on top.
- In a medium sized bowl combine eggs and milk with a whisk.
- Pour egg mixture into each muffin cup until it is 2/3 full. Sprinkle more cheese on top.
- Bake for 16-18 minutes or a toothpick inserted in the middle comes out clean.
- Serve warm!
- Enjoy!
- Every bite!
Nutrition Facts : Calories 387 kcal, Carbohydrate 18 g, Protein 18 g, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 230 mg, Sodium 827 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving
BREAKFAST EGG ROLLS
Make and share this Breakfast Egg Rolls recipe from Food.com.
Provided by CarribeQueen
Categories Breakfast
Time 40m
Yield 10 eggrolls, 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown and drain sausage, set aside.
- In a bowl, whisk eggs, milk, chiles, green pepper, onion.
- Scramble mixture, and mix into sausage.
- Place mixture into eggroll wrapper, top with cheese, roll, seal the edges of the wrappers with water.
- Heat oil medium-hi heat, fry until golden brown.
- Serve.
BREAKFAST EGG ROLLS
Egg rolls for breakfast? Tasty egg-bake ingredients get all wrapped up in this unique twist on a brunch fave.
Provided by By Jessica Walker
Categories Breakfast
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook hash browns as directed on box. Set aside.
- In large bowl, beat eggs and water with whisk. In 10-inch skillet, melt butter; cook eggs in butter. After eggs are cooked, stir in hash browns and bacon pieces. Add salt and pepper.
- Place egg roll skins on large work surface. Spoon 1/3 cup egg mixture on center of each skin. Top each with 2 tablespoons shredded cheese.
- For each egg roll, bring up bottom corner; fold in side corners, and roll up. Bring down top corner; wet with small amount of water to stick.
- In 8-inch skillet, heat oil until hot. Fry egg rolls in oil until crispy; shake off excess oil, and place on cooling rack to cool slightly. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
BREAKFAST EGG ROLLS
A New Variation on an Old Favorite. Scrambled Eggs, Fine Minced Potatoes and Chorizo come together for this appetizing breakfast treat. Add a little Minced Jalapeno or other peppers for a bit of a bite. Or let your guests add a dash of Tabasco Sauce when served, It'll wake up their taste buds in the morning. I personally...
Provided by Gary Hancq
Categories Pork
Time 35m
Number Of Ingredients 11
Steps:
- 1. Cook the scramble Eggs. Cook the Chorizo and dice medium to coarse.
- 2. I used canned potatoes (They are already cooked). Or you could cook your own potatoes. I dice and mince fairly fine with the multi-bladed pastry blender.
- 3. Add finely diced Jalapeno Peppers (Optional). I usually leave out and let my guests add the heat at time of serving if they choose. I cook so that 4 and 5 year old's can eat my presentations.
- 4. When ingredients are all cooked add 1 teaspoon Olive Oil And a dash of Salt and Pepper. and Mix and combine well. I cook with very low salt.
- 5. With one corner of the Egg Roll Wrap toward you, place two heaping tablespoons of mixture on wrap. Roll corner and turn up the edges. Continue rolling until complete.
- 6. Fry in the 2/3 cup cooking oil, loose corner down until golden, flip and brown other side.
- 7. Place on paper towels to absorb oil. allow to cool slightly and serve. These re-heat well in microwave, I wrap loosely in paper towel to heat. These re-heat just as well after freezing.
- 8. When serving provide Tabasco Sauce or sliced or diced Jalapeno Peppers or Salsa so you guests can add a bit of a bite if desired. Enjoy
- 9. Note: I don't care for a lot of the sausage shaped pre-packaged Chorizo. Hy Vee, one of our local grocery chains prepares an excellent Chorizo at their meat counter (My Preference). Also a couple of Mexican Food Markets prepare a very good Chorizo. You can also purchase a Chorizo flavoring mix and make your own with ground pork.
- 10. NOTE: See my recently added "Bloody Mary Mix"
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- Begin by placing 2-3 tablespoons of egg, onion and bacon mixture evenly on top of the wrapper. Spoon about 1 tablespoon of the shredded cheddar cheese over top. Be sure to not overfill wraps.
- To fold: Pick up the corner facing towards you and fold it up and over the breakfast mixture. Using your fingertip, put water on all edges so the wraps will seal. Take the right corner and fold it in to the center, making sure to slightly pinch the side so there are no openings. Repeat on left side. This will look roughly like an envelope. Roll the wrap upward, leaving the top corner open. Fold the remaining corner point down on top of the roll, sealing it like an envelope.
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- Place an egg roll wrapper on your work surface at an angle so that it looks like a diamond. Place 2 Tbsp of scrambled egg in the center then sprinkle with 1 Tbsp of cooked and crumbled meat and an equal amount of shredded cheese. Brush the perimeter of the eggroll wrapper with a bit of water then fold the bottom corner of the wrapper up and over the filling.
- Fold the left and right corners into the center, allowing the water to act as a glue to seal the wrapper together.
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Category BreakfastTotal Time 456615 hrs 1 min
- Melt butter in a large skillet (preferably cast-iron) over medium heat. Once melted, add in sausage and let sausage brown and cook through completely, about 5-6 minutes. Season sausage with 1/2 teaspoon of salt/pepper and garlic powder.
- Move sausage over to one side of skillet and add in potatoes. Let lightly cook and brown for about 2-3 minutes. Then mix with sausage and continue cooking for another 2-3 minutes. Once potatoes are lightly crisp, move mixture over to one side of skillet again.
- Scramble eggs in a bowl with remaining 1/2 teaspoon of salt/pepper. Pour into empty side of skillet and lightly scramble for 1 minute. Then combine fully with sausage/potato mixture. At this stage you’re looking for eggs to be lightly done- they do not need to be fully cooked as they will finish cooking when frying. Remove filling from heat and allow to cool down completely.
- Fill a small bowl with water and set aside. Wet your fingers with water and run them along the sides of egg roll wrapper. Place 2-3 tablespoons of filling directly into the center. Sprinkle top of filling with about a tablespoon of cheese, and a sprinkle of bacon and avocado. Bring the egg roll wrapper sides in and begin to roll up the egg roll all while tucking the filling in as you roll. Use more water once you get to the top if needed to seal completely. The key is to roll the egg rolls tightly without any exposed pockets. Then place egg rolls onto a small baking sheet. Repeat process until all wrappers are filled/rolled.
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3.5/5 (15)Category Breakfast, BrunchCuisine AmericanTotal Time 25 mins
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- Start by mixing your cooked sausage, scrambled eggs, and cheese in a large mixing bowl. Then layout your egg roll wrapper on a flat surface and add about 2 tablespoons of filling.
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- Set a large skillet over medium-high heat with the oil. Once hot, add the hash browns and cook until warmed through, about 5 to 8. Season with a bit of salt, pepper, garlic powder, and paprika.
- In a medium bowl, whisk together the eggs, milk, pinch of salt and pepper, and a couple dashes of hot sauce until well combined. Pour into the hot skillet with the potatoes and cook until no longer runny. Stir often with a rubber spatula. Remove from the heat and stir in the bacon. Transfer to a medium bowl and allow to cool down completely.
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