BREAKFAST EGG ROLLS RECIPES

Name: Breakfast Egg Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 eggrolls, 10 serving(s)
Ingredients: 1 lb breakfast sausage; 4 eggs; 1/4 cup green pepper; 1/4 cup chopped onion; 1 (5 ounce) can of diced chilies; 1/3 cup milk; 1/2 cup shredded cheese; 10 egg roll wraps; oil (for frying); water, to seal

BREAKFAST EGG ROLLS RECIPE - FOOD.COM

Breakfast Egg Rolls Recipe - Food.com image

Make and share this Breakfast Egg Rolls recipe from Food.com.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 10 eggrolls, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb breakfast sausage
4 eggs
1/4 cup green pepper
1/4 cup chopped onion
1 (5 ounce) can of diced chilies
1/3 cup milk
1/2 cup shredded cheese
10 egg roll wraps
oil (for frying)
water, to seal

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.

Nutrition Facts : Calories 307.6, FatContent 17, SaturatedFatContent 5.9, CholesterolContent 120.2, SodiumContent 611.3, CarbohydrateContent 21.4, FiberContent 0.9, SugarContent 1.1, ProteinContent 16.2

BREAKFAST EGG ROLLS RECIPE - BETTYCROCKER.COM

Breakfast Egg Rolls Recipe - BettyCrocker.com image

Egg rolls for breakfast? Tasty egg-bake ingredients get all wrapped up in this unique twist on a brunch fave.

Provided by Jessica Walker

Total Time 45 minutes

Prep Time 45 minutes

Yield 15

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Seasoned Skillets™ hash brown potatoes
Margarine called for on box
6 eggs
2 tablespoons water
1 tablespoon butter
1/3 cup bacon pieces
Salt and pepper, to taste
1 package (1 lb) egg roll skins
2 cups shredded Cheddar cheese (8 oz)
Vegetable oil, for frying

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

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