Breakfast Egg Rolls

Introduction

Imagine a classic breakfast of eggs, bacon, and cheese, but wrapped up into a crispy, handheld delight. These Breakfast Egg Rolls take your morning favorites and transform them into a fun, portable meal. You can enjoy them fresh and hot for a weekend treat or make them ahead for an easy grab-and-go option.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Ingredients

• 4 eggs
• pinch salt
• pinch pepper
• 1 teaspoon butter
• 1/2 cup cheddar cheese (* shredded)
• 4 slices bacon (* cooked, and crumbled)
• 4 egg roll wrappers

Instructions

1. In a medium bowl, whisk together the 4 eggs with a pinch of salt and a pinch of pepper.
2. Heat the butter in a non-stick skillet over medium heat. Pour in the egg mixture and gently scramble until just set, but still soft. Remove from heat.
3. Lay out one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond shape).
4. Spoon an equal portion of the scrambled eggs onto the center of the wrapper. Top with an equal portion of shredded cheddar cheese and crumbled bacon.
5. Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center. Moisten the remaining top corner with a little water, then roll the wrap upward to seal it tightly. Repeat with the remaining wrappers and filling.
6. Heat 1-2 inches of oil in a heavy pot to 350°F (175°C). Carefully fry the egg rolls, 1 or 2 at a time, for 2-3 minutes per side, until golden brown and crispy. Alternatively, you can bake them on a parchment-lined baking sheet at 400°F (200°C) for 12-15 minutes, flipping halfway.
7. Let cool for a few minutes before serving.

Variations

• Air Fryer Option: For a lighter version, spray the assembled egg rolls lightly with oil and cook in an air fryer at 390°F for 8-10 minutes, flipping halfway.
• Dipping Sauces: Serve with salsa, sriracha mayo, ketchup, or maple syrup for a sweet and savory kick.
• Breakfast Burrito Style: Serve with a side of sour cream and diced avocado for dipping or topping.
• Make-Ahead: Assemble the egg rolls, place them on a baking sheet, and freeze solid. Transfer to a freezer bag and fry or bake from frozen, adding a few extra minutes to the cooking time.

Tips for Success

• Ensure your cooked scrambled eggs are cooled slightly before assembling to prevent the wrappers from getting soggy.
• Don’t overfill the wrappers, as this can cause them to tear during rolling or frying.
• Keep the unused egg roll wrappers covered with a damp paper towel to prevent them from drying out while you work.
• For even cooking and browning, don’t crowd the pan when frying or baking.

Storage & Reheating

Store any leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8-10 minutes, or until hot and crispy again. The air fryer also works excellently for reheating.

FAQ

Can I bake these instead of frying?

Absolutely. Baking is a great alternative. Place them on a parchment-lined baking sheet, lightly brush or spray with oil, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.

Can I use a different type of cheese?

Yes, you can substitute the cheddar with any melty cheese you prefer, such as Monterey Jack, pepper jack, or Colby.

What can I use instead of bacon?

You can easily omit the bacon for a vegetarian version, or substitute it with an equal amount of cooked, crumbled breakfast sausage or diced ham.

My wrapper won’t seal. What should I do?

Use your finger or a small brush to apply a little water to the final corner of the wrapper before rolling. This acts as a “glue” to create a tight seal.

Can I make these ahead of time?

Yes, you can assemble the egg rolls the night before. Store them covered on a plate in the refrigerator, then cook them in the morning. You can also freeze uncooked, assembled egg rolls for up to a month.

Are egg roll wrappers the same as wonton wrappers?

No, they are different. Egg roll wrappers are larger and thicker, perfect for this recipe. Wonton wrappers are much smaller and thinner, which would not hold this filling well.