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.