One of my favorite weekend indulgences has to be a hearty and delicious breakfast, and there’s nothing quite like these Loaded Breakfast Egg Rolls to kick off a lazy Sunday morning. The inspiration for this recipe came during a family trip to a quaint bed and breakfast in the Smoky Mountains. We were served a variety of breakfast dishes, and one, in particular, caught my attention – a crispy, golden breakfast roll filled with all the classic morning favorites. After a bit of experimentation in my own kitchen, I recreated that unforgettable dish with my own twist, and voila – the Loaded Breakfast Egg Roll was born.
These egg rolls are the perfect blend of savory goodness, combining fluffy scrambled eggs, crispy bacon, and flavorful breakfast sausage. The addition of diced bell peppers and onions adds a delightful crunch and a burst of color. And of course, what’s a breakfast dish without cheese? I opted for a mix of shredded cheddar and Monterey Jack, which melt beautifully and add a rich, creamy texture to the filling.
One of the best things about this recipe is its versatility. You can easily tweak the ingredients to suit your taste or what you have on hand. Sometimes, I like to add a bit of spicy jalapeño for a kick, or swap the sausage for chorizo to give it a Mexican flair. These egg rolls are also a fantastic way to use up leftover veggies or meats from the week.
Making these egg rolls is a fun and engaging activity, especially if you have little ones who love to help out in the kitchen. My kids enjoy rolling up the egg rolls and watching them sizzle to perfection in the fryer. Whether you’re hosting a brunch or just want to treat yourself to something special, these Loaded Breakfast Egg Rolls are sure to be a hit.
How to Make Loaded Breakfast Egg Roll
Ingredients
- 4-6 eggs, beaten
- 1 teaspoon heavy cream
- 1/2 pound breakfast sausage
- 3 slices bacon, chopped
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey cheese
- 12-15 eggroll wrappers
- Salt and pepper to taste
- Water to seal edges
- Vegetable oil for frying
Directions
Beat the eggs with the heavy cream and set aside.
Cook the breakfast sausage and chopped bacon in a skillet. Add the diced bell pepper and onion, cooking until softened.
Pour in the beaten eggs and cook until fully set. Stir in the shredded cheddar cheese and Monterey cheese until melted.
Take an eggroll wrapper and moisten the edges with water using your finger or a brush. Place about 2 tablespoons of the filling onto the wrapper. Fold the bottom corner over the filling, then fold the two side corners toward the center. Roll upward to seal the eggroll completely.
Repeat this process with the remaining wrappers and filling.
Heat vegetable oil in a fryer or deep skillet to 350 degrees Fahrenheit. Fry the eggrolls until they are golden brown, about 3-4 minutes, watching them carefully.
FAQs:
Can I use different types of cheese for the Loaded Breakfast Egg Roll?
Yes, you can substitute or add other types of cheese based on your preference. While cheddar and Monterey cheese offer a great combination, feel free to experiment with others such as mozzarella, pepper jack, or even feta for a unique flavor.
What is the best way to seal the egg roll wrappers?
To seal the egg roll wrappers effectively, use water. Moisten the edges with your finger or a brush to help the wrapper stick together. This ensures the filling stays inside during frying and gives you a perfectly sealed egg roll.
Can I bake the egg rolls instead of frying them?
Yes, baking is a healthier alternative to frying. Preheat your oven to 400 degrees Fahrenheit, place the egg rolls on a baking sheet, and lightly brush them with vegetable oil. Bake for about 15-20 minutes or until they are golden brown and crispy, turning them halfway through to ensure even cooking.
How do I prevent the egg rolls from becoming too greasy?
To avoid greasy egg rolls, make sure the oil is at the correct temperature (350 degrees Fahrenheit) before frying. If the oil is too cool, the egg rolls will absorb more oil. Additionally, drain the fried egg rolls on a paper towel-lined plate to remove excess oil.
Can I prepare the filling in advance?
Yes, you can prepare the filling ahead of time. Cook the sausage, bacon, vegetables, and eggs as directed, then store the mixture in an airtight container in the refrigerator for up to 2 days. When ready to assemble, reheat the filling slightly and proceed with wrapping and frying the egg rolls.
Loaded Breakfast Egg Roll
Ingredients
- 12-15 eggroll wrappers
- 4-6 eggs beaten
- 1 teaspoon heavy cream
- 1/2 pound breakfast sausage
- 3 slices bacon chopped
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey cheese
- Salt and pepper to taste
- Water to seal edges
- Vegetable oil for frying
Instructions
- Beat the eggs with the heavy cream and set them aside.
- Cook the breakfast sausage and chopped bacon in a skillet. Add the diced bell pepper and onion, cooking until they soften.
- Pour in the beaten eggs and cook until they are fully set. Stir in the shredded cheddar cheese and Monterey cheese until melted.
- Take an eggroll wrapper and moisten the edges with water using your finger or a brush. Place about 2 tablespoons of the filling onto the wrapper. Fold the bottom corner over the filling, then fold the two side corners toward the center. Roll upward to seal the eggroll completely.
- Repeat this process with the remaining wrappers and filling.
- Heat vegetable oil in a fryer or deep skillet to 350 degrees Fahrenheit. Fry the eggrolls until they are golden brown, about 3-4 minutes, making sure to watch them carefully.
