This post may contain affiliate links. Please read our disclosure policy.
Breakfast egg rolls are filled with bacon and eggs and fried to crispy perfection for a tasty twist on breakfast!
A Breakfast Twist
We LOVE breakfast foods, and often eat breakfast for dinner! While we enjoy the classics, sometimes it’s fun to try something new and a little different.
Breakfast egg rolls are a fun twist on a classic egg roll and we are fans! Really, who doesn’t love fried food? That crispy shell is just SO good.
These egg rolls are filled with tasty Scrambled Eggs, bacon, and, of course, cheese. We like to dip them in Salsa, but they would taste great paired with whatever you like on your eggs!
WHY WE LOVE IT:
- Feed the masses! These are great for feeding a crowd – make as many or as few as you’d like!
- That crispy shell. The fried egg roll wrapper is crisp and delicious, perfect for holding that tasty egg and bacon center!
- On the table in no time. From start to finish, these are on the table in about 40 minutes!
Ingredients
PREP TIME: 30 minutes
COOK TIME: 10 minutes
- 8 large eggs
- 1 tablespoon unsalted butter – or salted butter
- 1½ cups shredded cheddar cheese divided – or Colby cheese, mozzarella cheese, or pepper jack cheese
- 8 pieces bacon cooked and crumbled – see Bacon in the Oven. The bacon can be substituted with cooked crumbled Breakfast Sausage or diced ham. You can omit the meat altogether and make it vegetarian.
- salt and pepper to taste
- 8 egg roll wrappers (about ½ of package)
- vegetable oil for frying – or olive oil
- optional extras – sauté green onions, jalapeños, bell peppers, mushrooms, or cooked Breakfast Potatoes
- optional garnish – Salsa, sour cream, or Maple Syrup
How to Make Breakfast Egg Rolls
- PREP. Fill a medium frying pan with 1-inch oil and heat over medium-high heat to 350–375°F.
- If the oil is too cold, then it will seep into the egg roll and make the mixture inside greasy.
- EGGS. In a large bowl, crack 8 eggs, season with salt and pepper to taste, and whisk.
- In a medium frying pan over medium heat, melt 1 tablespoon butter, add beaten eggs, and start to cook. Sprinkle on 1 cup shredded cheese and continue to cook until cooked through. Remove from heat.
- FILL. Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ⅛ egg mixture horizontally across the middle of your egg roll wrapper. Sprinkle with crumbled bacon and more shredded cheese.
- Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Add a little water to the edges of the wrapper to seal it so it sticks.
- FRY. Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides. Drain on a paper towel-lined plate.
Alternative Cooking MEthods
Oven. Preheat your oven to 425°F. Lightly brush the egg rolls with olive oil and place them seam-side down on a baking sheet. Bake for 12-15 minutes, until lightly browned and crispy.
Air fryer. Preheat the air fryer to 390°F. Lightly brush the egg rolls with olive oil and place a few in the air fryer basket, making sure they are not touching. Air fry for about 8 minutes, flipping halfway, or until golden and crispy.
Breakfast Egg Rolls
Ingredients
- 8 eggs
- 1 tablespoon unsalted butter
- 1½ cups shredded cheddar cheese, divided
- 8 pieces bacon, cooked and crumbled
- salt and pepper to taste
- 8 egg roll wrappers, about ½ of package
- vegetable oil for frying
Instructions
- Fill a medium frying pan with 1-inch oil and heat over medium-high heat to 350–375°F.
- In a large bowl, crack eggs, season with salt and pepper, and whisk.
- In a medium frying pan over medium heat, melt butter, add eggs, and start to cook. Sprinkle on 1 cup shredded cheese and continue to cook until cooked through. Remove from heat.
- Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ⅛ of the egg mixture horizontally across the middle of your egg roll wrapper. Sprinkle with crumbled bacon and remaining cheese. Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Add a little water to the edges of the wrapper to seal it so it sticks.
- Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides.
Notes
- Place the filled egg rolls on a plate and cover them with plastic wrap. Refrigerate overnight before frying.
- To freeze, place the egg rolls, seam side down on a baking sheet and freeze. Once solid, transfer the egg rolls to a freezer Ziploc for about 3 months. Thaw or place them in hot oil directly from the freezer. Add 90 seconds to the fry time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place the filled egg rolls on a plate and cover them with plastic wrap. Store them in the refrigerator overnight before frying.
To freeze, place the egg rolls, seam side down, on a baking sheet then freeze. Once solid, transfer the egg rolls to a freezer Ziploc for about 3 months. Thaw or place them in hot oil directly from the freezer. Add 90 more seconds to the fry time.
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
To reheat. Preheat the oven to 350°F bake for 10 minutes (thawed) or 18-20 minutes (frozen) flipping halfway.
