Why are breakfast egg rolls making an appearance on a Friday blog, you may wonder? Because I made them over the weekend and froze a bunch for a quick and easy school-morning breakfast, that’s why!
The egg rolls can be baked or fried. I baked mine at 425° F until the wrappers were golden-brown. I let them cool completely before freezing them.
The sausage gravy was the proverbial icing on the cake for my older son. My younger son wanted to dip them in queso. That worked, too. Next time, I think I’ll add some diced onion and green bell pepper and sauté it with the sausage. Maybe a jalapeño and a little bit of hot sauce for a spicier version, too. I’ll also try it with sausage INSIDE the egg roll.
Obviously, you can easily adjust the amount on this recipe by making more filling and using more wrappers.
To reheat, microwave for about a minute on high.
Breakfast Egg Rolls
3/4 lb reduced fat ground sausage
4 Tbs flour
4 cups milk
3 cups shredded hash browns
2 Tbs water
1 cup sharp cheddar cheese
salt and pepper
oil for frying
Brown sausage in a skillet. Remove 1/2 cup to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add milk and stir several times while it thickens. Add salt and pepper to taste. Keep warm while making egg rolls.
Mix eggs with the water and scramble the eggs. Cook eggs in a small frying pan just until set. Add to sausage. (Don’t cook all the way through; they will finish cooking when you make the egg rolls.)
Add the potatoes and cheese to the bowl with the sausage. Add 1/2 cup of the sausage gravy mixture. Season with salt and pepper to taste. Stir to blend together.
To make egg rolls, take an egg roll wrapper and put about 1/3 cup of the potato sausage mixture just below the center. Fold over one half to make a triangle. You should have about a 1/2 inch of the bottom part of the wrapper still exposed. With your finger, brush a little water along that edge to help seal the egg rolls. Fold in 2 sides forming the egg roll shape. Then, roll up egg roll.
To fry the egg rolls, heat oil to 325º F. Drop egg rolls into hot oil. Fry for 3-4 minutes or until golden-brown. Drain on a paper towel.
Serve with a bowl of sausage gravy.
Nutritional Information: Calories Per Serving: 567, Calories from Fat: 292, Fat: 32 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 178 mg, Sodium: 836 mg, Potassium: 606 mg, Carbohydrates: 41 g, Fiber: 3 g, Sugar: 9 g, Protein: 27 g.
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