Breakfast Egg Rolls

Instructions:

1. In a bowl, whisk the eggs with milk, salt, and pepper until smooth.
2. Heat a nonstick skillet over medium heat. Scramble the eggs until just set but still soft. Remove from heat and let cool slightly.
3. In a large bowl, combine the scrambled eggs, shredded cheddar cheese, crumbled sausage or bacon, and hash browns if using. Mix gently until well combined.
4. Place an egg roll wrapper on a clean surface with a corner pointing toward you. Add about 2 tablespoons of filling to the center.
5. Fold the bottom corner up over the filling, fold in both sides, and roll tightly. Moisten the top edge with water to seal.
6. Heat oil in a deep skillet or fryer to 350°F (175°C).
7. Fry egg rolls in batches, turning occasionally, for 3–4 minutes or until golden brown and crispy.
8. Remove with a slotted spoon and drain on paper towels. Serve warm.

Variations :

• Veggie Lover’s Version: Add sautéed spinach, peppers, or onions to the filling.
• Southwest Style: Mix in black beans, diced tomatoes, and pepper jack cheese.
• Maple Bacon: Add a touch of maple syrup inside for a sweet-savory combo.
• Air Fryer Option: Brush rolls with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.

Tips :

• Let eggs cool before mixing with cheese to avoid melting prematurely.
• Seal edges well with water to prevent leaks while frying.
• Freeze ahead: Assemble uncooked egg rolls and freeze in a single layer. Fry straight from frozen, adding 1–2 minutes to the cook time.
• Serve with sauces: Salsa, ranch, chipotle aioli, or maple syrup all make fun and flavorful dips.

Breakfast Egg Rolls turn everyday ingredients into a crispy, crave-worthy treat that’s as fun to make as it is to eat. They’re proof that breakfast doesn’t have to be boring.