SAUSAGE EGG ROLLS
Janet Hommes, of Surprise, Arizona uses a packaged coleslaw mix for this easy eggroll, so it's a breeze to put together. Serve it with your favorite brand of sweet 'n' sour sauce to suit your family's taste.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 egg rolls.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture. , Place 1/4 cupful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat, In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts :
SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS
These Sausage Egg and Cheese Breakfast Rolls are perfect for a fast, on-the-go breakfast. Make ahead of time, freeze, then reheat when ready!
Provided by Brandie @ The Country Cook
Categories Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In small bowl, beat eggs together well. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls later.
- Scramble remaining eggs (adding salt and pepper, to taste)
- Unroll crescent roll dough onto work surface; separate into 8 triangles.
- Cut cheese slices in half; place 1 half on each triangle.
- Top each with spoonful of scrambled eggs and 1 sausage link.
- Loosely roll up crescent rolls. Place rolls on ungreased cookie sheet.
- Brush reserved beaten egg on top of each crescent. Sprinkle freshly ground black pepper over each.
- Bake 15 to 18 minutes or until golden brown then serve.
Nutrition Facts : Calories 238 kcal, Carbohydrate 12 g, Protein 9 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 127 mg, Sodium 564 mg, Sugar 3 g, ServingSize 1 serving
EGG AND SAUSAGE BREAKFAST ROLLS
This dish has everything a good traditional breakfast needs - eggs, meat, and bread. Egg and Sausage Breakfast Rolls are delicious, easy, and fun too!
Provided by Lord Byron's Kitchen
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- Add the olive oil and ground sausage to a large skillet and fry over medium heat just until the sausage is no longer pink.
- Stir in the onions and red peppers and continue to cook until the onions are translucent - about 5 minutes.
- Remove the skillet from the heat and allow the sausage and onion mixture to cool completely.
- In the meantime, preheat the oven to 350 degrees and line a large baking sheet with aluminum foil.
- With a sharp knife, cut a hole into the top of the bread, being careful not to puncture the bottom or the sides. Keep the crust intact. With your fingers, remove the soft bread inside to create a deep well. Set aside.
- Whisk together the eggs, milk, green onion, salt, pepper, and one cup of the cheddar cheese. Make sure the sausage and onion mixture has cooled. Add it to the egg mixture and stir to combine.
- Place the hollowed out bread rolls onto the prepared baking sheet and pour the egg and sausage mixture into the rolls, filling 3/4 full.
- Bake for 25 minutes. Remove from oven and evenly distribute the remaining half cup of cheddar cheese over the bread rolls. Place them back into your oven for another 10 minutes.
- If you notice that the bread is getting too brown, you can cover them with aluminum foil to prevent further browning.
- Plate and garnish with more finely sliced green onions. Serve with fruit salad.
Nutrition Facts : Calories 596 kcal, Carbohydrate 6 g, Protein 34 g, Fat 47 g, SaturatedFat 18 g, Cholesterol 439 mg, Sodium 1044 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SAUSAGE AND EGG BREAKFAST ROLLS
These Sausage and Egg Breakfast Rolls are easy and quick to make and the perfect grab-and-go-breakfast. Turkey breakfast sausages wrapped in crescent rolls with scrambled eggs and cheese, so easy and so good.
Provided by Joanna Cismaru
Categories Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
- Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
- Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
- Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
- Brush each roll with the egg wash, then sprinkle with some salt and pepper.
- Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 201 kcal, Carbohydrate 13 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 479 mg, Sugar 3 g, ServingSize 1 serving
BREAKFAST SAUSAGE AND EGG CHEESEBURGERS
Provided by Katie Lee Biegel
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium high.
- Form the sausage meat into 4 patties. Use your thumb to make an indentation in the center of each patty so they don't curl up while cooking. Grill until cooked through or the internal temperature reaches 160 degrees F, 3 to 5 minutes per side, depending on thickness. Add 2 slices of American cheese to each patty and close the grill until melted, about 1 minute.
- Place some avocado slices on the bottom buns and season with pinch of salt. Add a patty, then top with an egg and a few pickled Fresno chiles. Add the top bun and serve.
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.
BREAKFAST SAUSAGE ROLL
Make and share this Breakfast Sausage Roll recipe from Food.com.
Provided by Kathy Strickland
Categories Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Allow dough to rise and double in size.
- Cook sausage, add mushrooms and onions.
- Cook until tender.
- Drain and cool.
- Beat 2 eggs, set aside.
- To sausage, add cheese and seasonings and the 2 eggs.
- Mix well.
- Roll each loaf of dough to about 16x12.
- Spread 1/2 of the mixture with in 1 inch of edge.
- Roll jelly roll style and seal ends.
- Put on greased cookie sheet.
- Bake at 350F degrees for 25 minutes.
- Beat remaining egg.
- Brush over the bread.
- Bake 5-10 minutes more, until brown.
Nutrition Facts : Calories 2318.1, Fat 112.4, SaturatedFat 43.6, Cholesterol 591.3, Sodium 5155.2, Carbohydrate 213, Fiber 10.9, Sugar 22.2, Protein 107.5
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- Heat oven to 350°F. In small bowl, beat eggs. Reserve 1 tablespoon beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
- Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.
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