Breakfast Eggrolls combine savory breakfast sausage, crispy grated potatoes, lightly scrambled eggs, sharp cheddar cheese, and creamy avocado wrapped in crispy egg roll wrappers and deep-fried to golden perfection. This inventive dish transforms classic breakfast ingredients into portable, crunchy rolls perfect for brunch or on-the-go eating.
You’ll love this recipe because it packs all your favorite breakfast flavors into a crispy, dippable package that’s surprisingly easy to make and always a crowd-pleaser.
Ingredients
- 2 tablespoons unsalted butter
- 1 lb breakfast sausage
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- ½ teaspoon garlic powder
- 1 small russet potato, finely grated
- 6 large eggs, lightly scrambled
- 18–20 egg roll wrappers
- 1¼ cups shredded sharp cheddar cheese
- 1 small avocado, finely chopped
- Vegetable oil, for frying
Instructions
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Melt butter in large cast-iron skillet over medium heat. Add sausage and cook 5-6 minutes until browned and cooked through. Season with ½ teaspoon salt, ½ teaspoon pepper, and garlic powder.
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Push sausage to one side; add grated potato to empty side and cook 2-3 minutes until lightly browned. Mix with sausage and cook another 2-3 minutes until crisp.
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Push mixture aside again; scramble eggs in empty side with remaining salt and pepper for 1 minute until lightly set (not fully cooked). Combine all ingredients and cool completely.
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Prepare small bowl of water for sealing. Place 2-3 tablespoons filling in center of egg roll wrapper; top with 1 tablespoon cheese and chopped avocado.
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Wet wrapper edges, fold sides in, roll tightly while tucking filling, and seal with water. Repeat until all wrappers filled.
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Heat oil to 360-370°F in deep fryer or heavy pot. Fry egg rolls in batches 3-4 minutes until golden and crispy. Drain on paper towels.
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Serve immediately with salsa, ketchup, or preferred dipping sauce.
Tips for Success
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Cool filling completely before rolling to prevent soggy wrappers.
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Roll egg rolls tightly to avoid air pockets that cause bursting.
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Maintain oil temperature between batches for consistent crispiness.
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Finely grate potato to ensure even cooking and crisp texture.
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Lightly scramble eggs they finish cooking during frying.
Delicious Variations
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Add cooked bacon crumbles for smoky flavor.
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Substitute hash browns for grated potato.
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Include diced bell peppers or onions for extra veggies.
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Air fry at 375°F for 12-15 minutes, flipping halfway, for healthier option.
Frequently Asked Questions
Can egg rolls be made ahead?
Assemble and refrigerate up to 24 hours before frying.
How to reheat leftovers?
Oven at 375°F or air fryer works best to restore crispiness.
Can I bake instead of fry?
Bake at 425°F for 15-20 minutes, flipping halfway, but texture differs.
Are they freezer-friendly?
Freeze assembled (unfried) rolls; fry directly from frozen, adding time.
What sauces pair best?
Salsa, ranch, hot sauce, maple syrup, or gravy all complement flavors.
Print
Breakfast Eggrolls
- Total Time: 45 minutes
- Yield: 18-20 egg rolls 1x
Description
Savory breakfast sausage, crispy grated potatoes, lightly scrambled eggs, sharp cheddar cheese, and creamy avocado wrapped in crispy egg roll wrappers and deep-fried to golden perfection. This inventive dish transforms classic breakfast ingredients into portable, crunchy rolls perfect for brunch or on-the-go eating.
Ingredients
2 tablespoons unsalted butter
1 lb breakfast sausage
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
½ teaspoon garlic powder
1 small russet potato, finely grated
6 large eggs, lightly scrambled
18–20 egg roll wrappers
1¼ cups shredded sharp cheddar cheese
1 small avocado, finely chopped
Vegetable oil, for frying
Instructions
Melt butter in large cast-iron skillet over medium heat. Add sausage and cook 5-6 minutes until browned and cooked through. Season with ½ teaspoon salt, ½ teaspoon pepper, and garlic powder.
Push sausage to one side; add grated potato to empty side and cook 2-3 minutes until lightly browned. Mix with sausage and cook another 2-3 minutes until crisp.
Push mixture aside again; scramble eggs in empty side with remaining salt and pepper for 1 minute until lightly set (not fully cooked). Combine all ingredients and cool completely.
Prepare small bowl of water for sealing. Place 2-3 tablespoons filling in center of egg roll wrapper; top with 1 tablespoon cheese and chopped avocado.
Wet wrapper edges, fold sides in, roll tightly while tucking filling, and seal with water. Repeat until all wrappers filled.
Heat oil to 360-370°F in deep fryer or heavy pot. Fry egg rolls in batches 3-4 minutes until golden and crispy. Drain on paper towels.
Serve immediately with salsa, ketchup, or preferred dipping sauce.
Notes
Cool filling completely before rolling to prevent soggy wrappers.
Roll tightly to avoid air pockets causing bursting.
Maintain oil temperature for consistent crispiness.
Finely grate potato for even cooking and crisp texture.
Lightly scramble eggs they finish cooking during frying.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Appetizer
- Method: Frying
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sodium: 270
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 14
- Fiber: 1
- Protein: 10
Keywords: breakfast egg rolls, sausage egg rolls, cheesy breakfast rolls, crispy breakfast wraps, brunch egg rolls
