Name: Loaded Breakfast Egg Rolls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 18–20 egg roll wrappers; Vegetable oil, for frying

There’s something incredibly satisfying about biting into a crispy shell packed full of hearty, morning flavors — that’s exactly what makes this Loaded Breakfast Egg Rolls Recipe a standout breakfast treat. It’s everything you love about breakfast wrapped up in a golden, crunchy package that’s surprisingly simple to make at home.

The image shows a pile of crispy golden brown egg rolls with a crunchy texture. Two egg rolls are cut open, revealing their filling; one has a mix of light brown meat, white cabbage, and yellow egg inside, while the other has a colorful filling with bits of green, red, and yellow vegetables along with some meat. The egg rolls are placed on a white marbled surface with green cilantro leaves scattered around for garnish. There is a small white bowl of red dipping sauce on the side and a wedge of bright orange fruit is visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Breakfast Egg Rolls Recipe
Top Tip
How to Serve Loaded Breakfast Egg Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Breakfast Egg Rolls Recipe

Why You'll Love This Recipe

I’ve made plenty of breakfast recipes over the years, but these loaded breakfast egg rolls have a special place in my heart (and on my plate). They're fun to make, perfect for feeding a crowd, and honestly, who can say no to sausage, eggs, and cheese all wrapped up and fried to crisp perfection?

Crunchy, savory perfection: The crisp shell contrasts beautifully with a warm, cheesy, and flavorful filling that hits all the right breakfast notes.
Customizable filling: You can easily swap out ingredients or add your favorites, making each batch your own.
Great for meal prep: These egg rolls freeze beautifully, so your busy mornings just got a whole lot easier.
Fun to make with friends or family: Rolling up these egg rolls together is a hands-on activity everyone will enjoy, plus the payoff is delicious!

A white rectangular plate holds several golden brown, crispy egg rolls arranged closely together. One egg roll is broken in half, showing a colorful layered filling inside with light yellow, green, and pinkish tones. A small white cup filled with bright red dipping sauce sits in the middle of the plate, with a woman's hand dipping one egg roll into it. Garnishes of fresh green parsley and bright orange slices are placed on the plate's edges. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beautiful thing about this loaded breakfast egg rolls recipe is the harmony of ingredients that each add their own magic — from the savory sausage to the creamy avocado. Here’s why each one is a must-have and a tip for picking the best version for your kitchen.

Flat lay of a small white ceramic bowl of unsalted butter, a mound of raw breakfast sausage, a few whole uncracked brown eggs, a small white ceramic bowl of kosher salt, a small white ceramic bowl of fresh ground black pepper, a small white ceramic bowl of garlic powder, a small white ceramic bowl of finely grated russet potato, neatly stacked smooth square egg roll wrappers, a small white ceramic bowl filled with shredded sharp cheddar cheese, a small pile of cooked and chopped crispy bacon, a small white ceramic bowl of finely chopped avocado, and a small white ceramic bowl of vegetable oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds richness and helps brown the sausage and potatoes evenly.
Breakfast sausage: Use your favorite brand or spice level — the sausage flavors the whole filling, so pick one you love.
Kosher salt & fresh ground black pepper: Essential for seasoning — don’t underestimate how much even a sprinkle enhances every element.
Garlic powder: A little extra aromatic punch that ties your filling together beautifully.
Russet potato (finely grated): Adds texture and a hint of earthiness; soaking and drying it well makes all the difference for crispness.
Large eggs: The protein base that keeps the mixture moist and fluffy inside the crisp egg roll.
Egg roll wrappers: Choose fresh if you can find them, but frozen works fine too — just thaw before working.
Sharp cheddar cheese: Melty, tangy, and indulgent — don’t skip the cheese for that classic breakfast feel.
Bacon (cooked and chopped): Brings that irresistible smoky crunch in every bite.
Avocado (finely chopped): Adds a creamy, fresh contrast to the meaty filling.
Vegetable oil for frying: A neutral oil is best for frying to get the perfect golden crisp without overpowering other flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Loaded Breakfast Egg Rolls Recipe is how easy it is to make it your own. I often swap out bacon for spicy chorizo or add sautéed mushrooms for an extra veggie boost. Don’t be afraid to get creative with what you have on hand.

Vegetarian variation: Swap sausage and bacon for sautéed spinach, bell peppers, and cheese — it’s just as satisfying.
Heat it up: Mix in some diced jalapeños or add hot sauce for an extra kick.
Seasonal twist: Try throwing in shredded sweet potatoes instead of russet potatoes in fall for a slightly sweeter flavor.
Lower fat: Use turkey sausage and a light hand with oil to keep things lighter but still delicious.

Step-by-Step: How I Make Loaded Breakfast Egg Rolls Recipe

Step 1: Sauté sausage and prepare potatoes

I start by melting butter in a cast iron skillet over medium heat — it gives the best sear in my experience. Once melted, I add the sausage and let it brown thoroughly for about 5-6 minutes, seasoning it with salt, pepper, and garlic powder halfway through. Then, I push the sausage to one side and cook the grated potatoes on the other side, letting them crisp up a bit before mixing everything together. Moisture is the enemy here, so I make sure the potatoes have been soaked in cold water and fully dried — this keeps them from getting soggy inside your egg roll.

Step 2: Scramble eggs just right

Next, I scramble the eggs lightly with the remaining salt and pepper, pouring them into the empty side of the skillet. I cook them just until they start to set but are still a bit soft because they’ll finish cooking later during the frying step. Then I combine the eggs with the sausage and potatoes and take the pan off the heat, letting the filling cool completely before rolling.

Step 3: Roll your egg rolls tightly

This is where I slow down and focus. Wetting the edges of each egg roll wrapper with water helps seal the roll perfectly. I spoon about two to three tablespoons of filling into the center, sprinkle on some cheese, bacon, and avocado, then fold and roll it up tightly without any air pockets. This keeps the filling secure and the egg roll beautifully compact when frying.

Step 4: Fry until golden and irresistible

I heat vegetable oil in a deep pot to about 360-370°F and fry the egg rolls in batches for about 3–4 minutes until golden brown and crispy. Using a thermometer here really helps avoid under or overcooking — results are consistent every time! Then, I drain them on paper towels to soak up excess oil.

Top Tip

After making these egg rolls several times, a few tips have really transformed my results — and I want to pass them on, so you avoid common pitfalls and get that perfect crunch and flavor.

Dry those potatoes thoroughly: I can’t stress enough how soaking and then squeeing out every bit of water from the grated potato keeps your filling crisp rather than mushy inside the egg rolls.
Cool the filling before rolling: Hot filling can steam the wrapper and tear it — letting it cool makes rolling easier and cleaner.
Roll them tight but gentle: Firm enough to hold the filling securely, but not so tight that the wrapper rips while frying.
Use a deep fry thermometer: Consistent oil temperature means crispy, golden egg rolls without oily or undercooked spots.

How to Serve Loaded Breakfast Egg Rolls Recipe

breakfast egg rolls - Serving Suggestion

Garnishes

I usually top mine with a dollop of salsa or a drizzle of ketchup — they add that little zing that contrasts with the richness. Sometimes I sprinkle chopped green onions or cilantro on top for a fresh pop and color. Avocado slices on the side are a great option too, especially if you skipped avocado inside the rolls.

Side Dishes

Pair these egg rolls with a simple fruit salad or some roasted breakfast potatoes for a complete meal. I also love serving them alongside a light mixed greens salad tossed with lemon vinaigrette to balance the richness.

Creative Ways to Present

For a brunch party, I arrange these egg rolls on a platter with little bowls of assorted sauces — from spicy mayo to chipotle dip — turning it into a fun, interactive appetizer. Cutting them in half diagonally also makes them more bite-sized and perfect for guests.

Make Ahead and Storage

Storing Leftovers

After frying, I let the egg rolls cool completely, then store them in an airtight container lined with paper towels in the fridge — that helps keep them from getting soggy. They usually last 3–4 days this way, though honestly, they rarely stick around that long in my house!

Freezing

I often freeze these before frying — I’ll tightly wrap each rolled but uncooked egg roll in plastic wrap and place them all in a large resealable freezer bag. They freeze well for up to a month. When I’m ready to enjoy, I just fry them straight from frozen — just add an extra minute to the cooking time.

Reheating

To reheat, I avoid the microwave because it can make the wrapper soggy. Instead, I reheat leftover egg rolls in a 375°F oven for about 10 minutes or until crisp again or pop them back in a few minutes in hot oil for that fresh-fried crispness.

Frequently Asked Questions:

Can I make these egg rolls vegetarian?

Absolutely! Just swap out the sausage and bacon for sautéed veggies like mushrooms, bell peppers, and spinach along with the eggs and cheese for a delicious vegetarian version.

How do I keep the egg roll wrappers from tearing?

Make sure to wet the edges with water before sealing and don’t overfill each wrapper. Rolling the egg rolls tightly but gently will also help prevent tearing during frying.

Can I bake the egg rolls instead of frying?

Definitely! Baking is a lighter alternative. Brush each rolled egg roll with oil, place them on a baking sheet, and bake at 400°F for about 15-20 minutes, turning halfway through to get them golden and crispy.

What dipping sauces go well with these breakfast egg rolls?

Salsa, ketchup, spicy mayo, or even a chipotle aioli pairs wonderfully with the savory filling. Sometimes, a simple hot sauce drizzle is all I need to take these egg rolls to the next level.

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe is one of those discoveries that makes weekend mornings feel extra special without too much fuss. I love how the crispy outside disguises this generous, flavorful filling that’s pure comfort food. I hope you give this a try — I promise once you do, these egg rolls will become a favorite you’ll keep coming back to.