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 bacon, cooked and chopped; 1 small avocado, finely chopped; 18–20 egg roll wrappers; Vegetable oil, for frying

Crunchy on the outside, packed with savory goodness on the inside, this Loaded Breakfast Egg Rolls Recipe turns your favorite morning flavors into a handheld delight. It’s the kind of recipe that makes breakfast feel like a fun weekend event instead of a rushed routine.

The image shows a close-up of several golden-brown fried egg rolls with a crispy, bubbly texture on the outside. Two egg rolls are cut open to reveal layers inside: a mix of yellow scrambled eggs, light brown ground meat, green bits of vegetables, and some red pieces resembling tomatoes or bell peppers. The egg rolls are placed on a white marbled surface with some green cilantro leaves scattered around for garnish. At the edge of the frame, a small white bowl holds a red dipping sauce, and there is a bright, fresh orange slice in the background providing a pop of color. The photo is 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, but this Loaded Breakfast Egg Rolls Recipe is one of those that impresses guests and feels like a treat every time. It’s all about that satisfying crunch paired with a cozy, flavorful filling that hits every comfort note.

Flavor Explosion: Combining sausage, eggs, potatoes, cheese, bacon, and avocado means every bite surprises and delights your taste buds.
Handheld Convenience: Perfect for serving at brunch or breakfast on the go, these egg rolls make morning meals fun and portable.
Versatility: You can easily swap ingredients or add your favorites, making this recipe truly your own.
Make-Ahead Friendly: You can prep and freeze these egg rolls, so a delicious breakfast is always ready when you need it.

A white rectangular tray filled with ten crispy, golden-brown egg rolls arranged in layers, some of them halved to show a colorful filling of eggs, vegetables, and meat inside. In the center of the tray is a small white cup with black rim holding bright red dipping sauce, with a woman's hand dipping one halved egg roll into it. The tray is garnished with fresh green parsley leaves and two orange slices placed on opposite corners. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Loaded Breakfast Egg Rolls Recipe plays a role in creating that perfect balance of flavor, texture, and richness. Shopping for fresh, quality components really shines through in the final dish.

Flat lay of a small pat of unsalted butter, a mound of fresh raw breakfast sausage, a small russet potato finely grated, six large whole eggs with clean shells, a small white ceramic bowl of shredded sharp cheddar cheese, four cooked and chopped crispy bacon slices arranged neatly, a small white ceramic bowl of finely chopped fresh avocado, a neat stack of pale yellow square egg roll wrappers placed symmetrically, and a small white ceramic bowl with light vegetable oil, all arranged in 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

Breakfast sausage: Adds savory, juicy flavor and acts as the hearty backbone of the filling.
Russet potato: Grated and lightly crisped, it brings a subtle earthiness and balances the meat with texture.
Eggs: Lightly scrambled, they give creaminess and richness without overpowering the other flavors.
Sharp cheddar cheese: Melts inside the roll with tangy depth, making every bite gooey and indulgent.
Bacon: Crispy bits provide smokiness and crunch, a perfect contrast to the softer filling.
Avocado: Adds a fresh, creamy element that lightens the richness and gives a burst of color.
Egg roll wrappers: These crisp up beautifully when fried, holding everything snugly for easy eating.
Unsalted butter: Used for browning the sausage and potatoes, it adds a subtle richness and helps with caramelization.
Seasonings (kosher salt, black pepper, garlic powder): Season each component, enhancing and tying the flavors together.
Vegetable oil: For frying - ensures a golden, crispy exterior without interfering with flavor.

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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

I love playing around with this Loaded Breakfast Egg Rolls Recipe depending on what I have in the fridge or my mood. You can easily swap bacon for sausage, or add veggies like bell peppers or spinach for a fresh twist.

Variation: One time, I swapped bacon for chorizo, and suddenly it was a smoky, spicy fiesta in every bite. You can do the same with turkey sausage or vegetarian sausage for a lighter or meat-free version.
Cheese choices: Sharp cheddar is classic, but pepper jack or mozzarella work beautifully, too—feel free to experiment.
Extras: Tossing in some sautéed onions or jalapeños gives that extra punch, especially if you like a little kick in your breakfast.
Egg roll wrappers: To save time, you can buy fresh ones from Asian markets for an even better texture.

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

Step 1: Cook the sausage and potatoes just right

I start by melting unsalted butter in a big skillet over medium heat—cast iron is my go-to because it browns things beautifully. Toss in the breakfast sausage and let it brown for about 5-6 minutes, seasoning gently with salt, pepper, and garlic powder halfway through. I like to push it to one side of the pan, then add the grated russet potato on the other side to crisp for a few minutes. Mixing them together after that step ensures the potatoes soak up some sausage flavor without getting soggy.

Step 2: Scramble and combine the eggs

While the meat and potatoes finish cooking, I whisk my eggs with the remaining salt and pepper. Pour them into the empty side of the skillet and gently scramble for only about a minute—don’t worry if they’re a bit underdone; they’ll finish cooking inside the fried rolls. Once everything’s combined, I take the pan off heat and let the filling cool completely before assembling the egg rolls. This step is super important—if the filling’s too hot, it can make the wrappers soggy or tear.

Step 3: Roll up those egg rolls tightly

Grab a small bowl of water and wet your fingertips—that’s your adhesive. Lay an egg roll wrapper flat, place 2-3 tablespoons of filling right in the center, then sprinkle cheddar cheese, crispy bacon bits, and finely chopped avocado on top. Folding in the sides first, I roll it up snugly like a little package, adding water as needed to seal the wrapper completely. The trick is to keep them tight so the filling doesn’t leak out when frying. I like to place them on a baking sheet as I go—it keeps things neat and ready for frying.

Step 4: Fry to golden perfection

If you have a deep fryer, set it to around 360°F and fry the egg rolls in batches for 3-4 minutes until golden and crispy. No fryer? No problem—just pour vegetable oil halfway up in a heavy pot, heat it to the same temperature with a thermometer, and carefully fry away. After frying, I set them on paper towels to soak up any extra oil. The moment they come out warm and crunchy, I’m ready to dig in.

Top Tip

From my experience, some small tweaks make all the difference in this Loaded Breakfast Egg Rolls Recipe.

Potato Prep Matters: After grating your potato, soak it in cold water for 5-10 minutes to wash away excess starch. Then, squeeze out every bit of moisture to crisp it up perfectly.
Don’t Overfill: I used to pack these too full, leading to tears in the wrapper and messy frying. Keep it to 2-3 tablespoons of filling for neat, manageable rolls.
Seal With Water: Wetting the edges ensures the wrapper holds tight during frying and avoids messy leaks.
Cool Your Filling: Let the cooked filling cool before rolling. Hot filling can make the wrappers soggy and prone to ripping.

How to Serve Loaded Breakfast Egg Rolls Recipe

breakfast egg rolls - Serving Suggestion

Garnishes

I’m all about keeping it simple but tasty when it comes to garnishes. A dollop of salsa or a side of ketchup is my classic go-to. Sometimes I add a sprinkle of chopped green onions or a bit of sour cream for creamy contrast. A few slices of fresh avocado on the side never hurt either—they add a lovely cool, buttery bite against the crispy edges.

Side Dishes

These egg rolls pair wonderfully with fresh fruit salad or a light arugula salad tossed in lemon vinaigrette to balance all that richness. If you want to go more indulgent, crispy hash browns or even some roasted tomatoes add an extra touch of morning comfort.

Creative Ways to Present

For brunch gatherings, I’ve served these on a big platter lined with parchment paper, surrounded by small bowls of various dipping sauces like spicy mayo, honey mustard, and tangy chipotle ketchup. I also like stacking them upright in a rustic wooden box or basket for that cozy, inviting vibe that gets everyone reaching.

Make Ahead and Storage

Storing Leftovers

Leftover egg rolls? I cool them completely then store in an airtight container in the fridge for up to 3 days. When I want a quick breakfast, they reheat perfectly without losing their crispiness.

Freezing

I swear by freezing a batch of these. After rolling, I place them on a baking sheet in the freezer until firm, then transfer to a resealable freezer bag. They keep for about a month and fry up just as crispy straight from frozen—no need to thaw.

Reheating

To reheat, I pop the egg rolls in a preheated oven or toaster oven at 375°F for 8-10 minutes to revive that crisp shell. You can also quickly re-fry them in hot oil for a fresher crunch if you’re short on time.

Frequently Asked Questions:

Can I bake these Loaded Breakfast Egg Rolls instead of frying?

Absolutely! You can brush the egg rolls with a little oil and bake them in a preheated oven at 400°F for about 15-20 minutes, flipping halfway through, until they turn golden and crisp. Baking is a lighter alternative if you want to skip frying.

How do I prevent my egg rolls from tearing during rolling and frying?

Keep your filling amount moderate—2 to 3 tablespoons works best. Make sure to wet the edges of the egg roll wrapper with water to seal it properly. Also, let the filling cool completely before rolling to avoid soggy wrappers that tear easily.

Can I customize the filling ingredients in this recipe?

Definitely! The beauty of this Loaded Breakfast Egg Rolls Recipe is how flexible it is. You can swap out sausage for bacon, add veggies like bell peppers or spinach, or switch cheeses to suit your taste or dietary preferences.

What’s the best way to reheat leftover egg rolls?

For best results, reheat in a preheated oven or toaster oven at 375°F for 8-10 minutes to restore crispiness. Alternatively, a quick re-fry in hot oil for 1-2 minutes works well if you want your egg rolls freshly crisped.

Final Thoughts

This Loaded Breakfast Egg Rolls Recipe holds a special place in my kitchen rotation. It’s not often you get a breakfast that’s both innovative and deeply comforting, but these egg rolls nail it every single time. I can’t wait for you to try them yourself—whether you make them for a weekend brunch or just a fun change to your weekday mornings, they’ll brighten up your plate and your day.