Description
Delicious loaded breakfast egg rolls filled with savory sausage, crispy potatoes, scrambled eggs, cheese, bacon, and avocado, fried to golden perfection. Perfect for a hearty breakfast or brunch treat.
Ingredients
Scale
Filling
- 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
Wrapper & Frying
- 18–20 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Cook sausage: Melt butter in a large skillet over medium heat. Add sausage and cook until browned and fully cooked, about 5-6 minutes. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
- Cook potatoes: Push sausage to one side of skillet and add grated potatoes. Cook and brown for 2-3 minutes, then mix with sausage and cook another 2-3 minutes until potatoes are lightly crisp. Move mixture aside.
- Scramble eggs: In a bowl, scramble eggs with remaining 1/2 teaspoon salt and pepper. Pour into empty skillet space and scramble lightly for 1 minute. Combine eggs fully with sausage and potato mixture. Remove from heat and let cool completely.
- Assemble egg rolls: Wet your fingers and run along sides of egg roll wrapper. Place 2-3 tablespoons of filling in center, top with about 1 tablespoon cheese, chopped bacon, and avocado. Fold sides and roll tightly, sealing edges with water. Place rolled egg rolls on baking sheet. Repeat for all wrappers.
- Fry egg rolls: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 360-370°F. Fry egg rolls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
- Serve: Serve immediately with salsa, ketchup, or your favorite dipping sauce. Enjoy hot.
Notes
- Soak grated potato in cold water to remove starch, then wring out completely to ensure crispiness.
- Egg rolls can be frozen in an airtight container or resealable bag for up to one month; reheat before serving.
- This recipe can be halved to make fewer egg rolls if desired.
Nutrition
- Serving Size: 1 egg roll
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 180 mg
