There’s no better way to make mornings a little more exciting than cooking up a batch of these cheesy breakfast egg rolls! Loaded with scrambled eggs, breakfast sausage, bell peppers, and lots of cheese, these egg rolls are deep-fried to crunchy perfection for the most delicious bite. I love serving these with salsa for dipping, and the kids think they’re so much fun to eat!
Who says I can’t eat egg rolls for breakfast? That super crunchy wrapper is so addictive, and it tastes delicious filled with typical breakfast ingredients like eggs and sausage. I gave these a bit of a southwest twist with pepper jack, paprika, and bell peppers, but it’s quite a versatile recipe!
What’s in this Breakfast Egg Roll Recipe?
Eggs, sausage, cheese, and veggies make a tasty filling for these egg rolls, but there’s lots of room for customization and substitutions.
- Eggs: Adds a fluffy, protein-rich filling.
- Breakfast Sausage: I use a roll of raw breakfast sausage; not links or pre-cooked sausage.
- Egg Roll Wrappers: Use a standard package of egg roll wrappers.
- Bell Peppers: Use any color bell peppers you like, diced into bite-sized pieces. This adds some freshness and texture to the filling.
- Cheese: Use a mix of shredded cheddar and pepper jack, or your favorite type.
- Onion: Red onion adds a nice bite, but yellow or white onion will work too.
- Heavy Cream: This adds a creamier texture to the eggs. Swap it for half n’ half, or skip it if you prefer.
- Spices: Paprika is the main spice in this recipe–it adds great flavor to the eggs. Sweet or smokey paprika both work, depending on your preference.
- Vegetable Oil: This high-smoke point, neutral-flavored, affordable oil is ideal for deep-frying. Canola oil works too!
Variations To Try
Here are a few more ingredient ideas for your breakfast egg rolls:
- Use chicken, pork, or turkey sausage, or ground chicken, for the filling.
- Omit the breakfast sausage completely to make these vegetarian-friendly.
- Add some pre-cooked bacon into the mix.
- Add in some diced jalapeños for a kick of heat.
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How to Make Ahead
Cook the sausage and eggs as instructed, then store them in separate airtight containers in the refrigerator for up to 3 days. Or, assemble the egg rolls and store them in an airtight container in the refrigerator, 1 day before frying.
How to Store and Reheat
Store breakfast egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 min, until warmed through.
Or freeze for up to 3 months. Freeze in a single layer on a lined baking sheet until frozen, about 1-2 hours. Transfer to an airtight container or resealable bag to store. Bake directly from frozen in a 375°F oven for 18-20 minutes.
Notes and Tips
- Cook the eggs until they are just starting to set; they will continue to cook as you fry the breakfast egg rolls.
- Don’t overcrowd them while frying. This lowers the temperature of the oil and leads to greasy, soggy egg rolls. Let the oil come back to temp between each batch.
Breakfast Egg Rolls Recipe
Ingredients
- vegetable oil for frying
- ½ pound breakfast sausage
- 5 large eggs
- 1 tablespoon heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- 1 cup shredded cheddar cheese
- ⅓ cup finely diced red bell pepper
- ⅓ cup shredded pepper Jack cheese
- 3 tablespoons diced red onion
- 15 egg roll wrappers
- water for brushing
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
Instructions
- In a large Dutch oven set over medium heat, preheat 3 inches of oil to 350°F.vegetable oil
- In a large skillet set over medium heat, brown the sausage.½ pound breakfast sausage
- While the sausage is cooking, whisk the eggs, cream, salt, pepper, and paprika together.5 large eggs, 1 tablespoon heavy cream, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground paprika
- Once the sausage is cooked, remove it from the skillet and drain any extra fat.
- Add the egg mixture to the skillet and cook until nearly set.
- Once the eggs are cooked, combine the sausage, eggs, cheddar cheese, bell pepper, pepper Jack cheese, and onion in a medium bowl.1 cup shredded cheddar cheese, ⅓ cup finely diced red bell pepper, ⅓ cup shredded pepper Jack cheese, 3 tablespoons diced red onion
- Place the egg roll wrappers on a clean work surface. With one of the corners facing you, place about 2 tablespoons of the egg roll mixture into the center of the wrapper. Fold the bottom corner up and over the filling, then fold the two outward corners into the center like an envelope.15 egg roll wrappers
- Brush the remaining top corner with water and roll the egg roll up to seal. Repeat this process with the remaining egg rolls and filling.water
- Once all of the wrappers have been filled and rolled, place 4 into the preheated oil and fry for 3-4 minutes, until golden brown and crispy.
- Once cooked, remove the egg rolls from the oil and place them on a paper-towel lined plate to drain while you cook the remaining egg rolls.
Notes
- Omit the sausage to make them vegetarian.
- Swap the sausage for bacon, ham, or ground chicken.
- Use green or yellow bell pepper in place of the red.
- Use whatever kind of onion you like, or use green onions!
- Swap the cheddar and/or pepper Jack for your favorite cheese.
- Add in some diced jalapeños for a kick of heat.
- Reheat refrigerated egg rolls in a 350°F oven for 5-7 min, until warmed through.
- Bake directly from frozen in a 375°F oven for 18-20 minutes.
How to Make Breakfast Egg Rolls Step by Step
Heat the Oil: In a large Dutch oven set over medium heat, preheat 3 inches of vegetable oil to 350°F. Make sure it’s fully heated before you start frying.
Brown the Sausage: In a large skillet set over medium heat, brown ½ pound of breakfast sausage. Once it’s cooked, remove it from the skillet and drain any extra fat.
Make the Egg Mixture: While the sausage is cooking, whisk together 5 large eggs, 1 tablespoon of heavy cream, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground paprika.
Cook the Eggs: Add the egg mixture to the skillet and cook until nearly set, just a few minutes.
Make the Egg Roll Filling: Next, combine the browned sausage and eggs with 1 cup of shredded cheddar cheese, ⅓ cup of finely diced red bell pepper, ⅓ cup of shredded pepper Jack cheese, and 3 tablespoons of diced red onion in a medium bowl.
Fill the Egg Roll Wrappers: Working one at a time, place the egg roll wrapper on a clean work surface. With one of the corners facing you, place about 2 tablespoons of the egg mixture into the center of the wrapper.
Fold: Fold the bottom corner of the wrapper up and over the filling; then fold the two outward corners into the center, like an envelope.
Roll: Brush the remaining top corner with water, and roll the egg roll up to seal. Repeat this process with the 14 remaining wrappers and the rest of the filling.
Fry the Egg Rolls: Then, place 4 egg and sausage egg rolls into the preheated oil, and fry for 3-4 minutes until golden brown and crispy. Once cooked, remove them from the oil and place them on a paper-towel lined plate to drain while you cook the remaining batches.
Serve: Serve the fried breakfast egg rolls with salsa, sour cream, hot sauce, or your favorite dipping sauce!
Lay your egg roll wrapper on a clean work surface, and turn it 45 degrees so that it looks like a diamond. Place the filling along the bottom half of the egg roll wrapper, then fold the bottom point of the diamond up over the filling. Next, fold the two side points in towards the middle. Finally, roll the egg roll upwards until it forms a cigar shape. See above for photos.
Absolutely! To bake these egg rolls, preheat your oven to 425°F. Lay the egg rolls on a lined baking sheet, brush lightly with neutral oil, and bake for 12-15 minutes, or until golden brown and crispy.
To air fry these egg rolls, preheat your air fryer to 390°F. Place the egg rolls in the air fryer basket, leaving space between them, and brush lightly with oil or spray with cooking spray. Air fry for 8 minutes, flipping halfway through.
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