🧑🍳 Breakfast Egg Rolls
Ingredients:
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6 large eggs
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2 tbsp milk
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Salt and black pepper to taste
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½ cup cooked breakfast sausage (or turkey sausage)
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½ cup shredded cheddar cheese
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¼ cup finely chopped bell peppers
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¼ cup chopped green onions (optional)
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8 egg roll wrappers
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Oil for frying or air frying
🔪 Instructions:
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Scramble the Eggs:
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In a bowl, whisk eggs, milk, salt, and pepper.
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Pour into a pan and scramble until just cooked. Set aside to cool slightly.
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Mix the Filling:
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In a large bowl, combine scrambled eggs, sausage, cheese, peppers, and green onions. Mix well.
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Assemble Egg Rolls:
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Lay one wrapper on a clean surface.
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Add about 2 tablespoons of filling in the center.
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Fold the bottom corner over the filling, then fold in the sides and roll tightly.
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Seal the edge with a bit of water.
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Cook Them:
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For frying: Heat oil (about 350°F / 175°C). Fry 2–3 minutes per side or until golden brown.
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Serve:
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Enjoy with ketchup, hot sauce, or creamy sriracha dip!
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❓ Q&A
Q: Can I make these ahead of time?
Yes! You can assemble the rolls and refrigerate for up to 24 hours or freeze for up to 2 months before cooking.
Q: Can I use other fillings?
Absolutely! Try cooked bacon, ham, mushrooms, spinach, or even hash browns for variety.
Q: Can I make them vegetarian?
Yes — skip the sausage and add more veggies, or use plant-based sausage crumbles.
Q: What dipping sauces go best?
Popular choices: spicy mayo, chipotle aioli, ketchup, or cheese sauce.