Introduction
Imagine all the cozy, savory flavors of a classic breakfast wrapped up in a crispy, golden package. These Breakfast Egg Rolls deliver a fun, handheld twist on your morning favorites. You get the perfect crunch in every bite, with melty cheese, salty bacon, and fluffy eggs inside.
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
- In a medium bowl, whisk together the eggs, salt, and pepper.
- In a non-stick skillet over medium heat, melt the butter. Add the egg mixture and scramble until just set. Remove from heat.
- Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place a quarter of the scrambled eggs in a horizontal line across the center, just below the midpoint.
- Top the eggs with a quarter of the shredded cheddar cheese and a quarter of the crumbled bacon.
- Fold the bottom corner up and over the filling. Fold the left and right corners inward toward the center. Brush the remaining top corner with a little water, then roll the bundle tightly upward to seal completely. Repeat with the remaining wrappers and filling.
- Fill a deep skillet or pot with about 1 inch of oil and heat to 350°F (175°C). Alternatively, you can air fry at 400°F (200°C) for 8-10 minutes, turning halfway.
- Carefully fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on a paper towel-lined plate. Serve warm.
Variations
- Baking Method: For a lighter option, brush the sealed rolls with oil and bake on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Dip Variety: Serve with salsa, sriracha mayo, maple syrup, or a simple sour cream and chive dip.
- Breakfast Burrito Style: Before sealing, add a thin drizzle of hot sauce or a spoonful of salsa inside the roll with the other fillings.
- Appetizer Size: Cut the egg roll wrappers in half diagonally to make smaller, triangle-shaped rolls perfect for parties.
Tips for Success
- Keep unused egg roll wrappers under a damp towel to prevent them from drying out while you work.
- Ensure your cooked fillings (eggs and bacon) are cooled slightly before assembling to prevent the wrappers from becoming soggy.
- Seal the egg roll tightly, pressing out any air pockets to avoid the rolls bursting during frying.
- Maintain a consistent oil temperature. If the oil is too cool, the rolls will be greasy; too hot, and they’ll brown before the inside is warm.
Storage & Reheating
Store cooled, cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, bake in a 375°F (190°C) oven for 10-12 minutes, or air fry at 380°F (193°C) for 5-7 minutes.
FAQ
Can I prepare these ahead of time? Yes. You can assemble the egg rolls, place them on a baking sheet, and freeze for 1 hour before transferring to a freezer bag. Fry directly from frozen, adding 1-2 extra minutes to the cooking time.
What if I don’t have a thermometer for the oil? Test the oil by dipping the corner of an egg roll wrapper into it. If it sizzles and bubbles form around it immediately, the oil is ready.
Why did my egg roll burst while frying? This is usually caused by an air bubble trapped inside, a tear in the wrapper, or the filling being too hot when wrapped, creating steam. Ensure a tight seal and use cooled fillings.
Can I bake these instead of frying? Absolutely. See the “Baking Method” under the Variations section for instructions. The crust will be slightly different but still delicious.
My wrapper isn’t sealing. What should I do? Use a little water or a beaten egg as “glue” on the final corner to help it adhere and create a tight seal.
What’s the best way to serve these? They’re fantastic on their own, but dipping sauces like ranch, ketchup, or sweet chili sauce take them to the next level.
