Loaded Breakfast Egg Roll Recipe By Tasty Food

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

LOADED BREAKFAST EGG ROLLS

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.

LOADED BREAKFAST EGG ROLL RECIPE BY TASTY

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!

BREAKFAST EGG ROLLS

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.

ON-THE-GO BREAKFAST EGG ROLLS

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!

CHEESY BREAKFAST EGG ROLLS

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.

LOADED OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
• Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
• Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.