Description
These Loaded Breakfast Egg Rolls are a deliciously crispy and savory morning treat packed with sausage, eggs, potatoes, bacon, cheddar cheese, and avocado. Perfect for breakfast or brunch, they combine classic breakfast flavors wrapped in crunchy egg roll wrappers and fried to golden perfection.
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 bacon, cooked and chopped
- 1 small avocado, finely chopped
Wrapper and Frying
- 18–20 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Cook the sausage: Melt butter in a large skillet over medium heat. Add sausage and cook, breaking it up, for 5-6 minutes until browned and cooked through. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
- Cook the potatoes: Push sausage to one side of the skillet, add grated potatoes, and cook for 2-3 minutes until lightly browned. Mix potatoes with sausage and cook another 2-3 minutes until potatoes are crisp. Move mixture to one side of the skillet again.
- Scramble the eggs: In a bowl, whisk eggs with remaining 1/2 teaspoon salt and pepper. Pour into empty side of skillet and lightly scramble for 1 minute. Then combine fully with sausage and potato mixture. Remove from heat and let cool completely.
- Assemble egg rolls: Fill a small bowl with water. Wet your fingers and moisten edges of each egg roll wrapper. Place 2-3 tablespoons of filling in the center of the wrapper. Top with about 1 tablespoon cheese, and a sprinkle of bacon and avocado. Fold in sides and roll tightly, sealing the edges with water. Repeat with remaining wrappers and filling. Place rolled egg rolls on a baking sheet.
- Fry the 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 to remove excess oil.
- Serve: Enjoy the egg rolls immediately with salsa, ketchup, or your favorite dipping sauce.
Notes
- Soak the grated potato in cold water to remove starch. Wring out excess moisture before cooking for maximum crispiness.
- These egg rolls freeze well in an airtight container for up to one month. Reheat before serving.
- The recipe can be halved to make fewer egg rolls.
Nutrition
- Serving Size: 1 egg roll
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 140 mg
