Breakfast Egg Rolls Recipe
Breakfast egg rolls are filled with bacon and eggs and fried to crispy perfection for a tasty twist on breakfast!
Servings: 6 people
Ingredients
- 8 eggs
- 1 tablespoon unsalted butter
- 1 ½ 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 ⅛th 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.
Nutrition
Serving: 1roll | Calories: 389kcal | Carbohydrates: 12g | Protein: 19g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 272mg | Sodium: 562mg | Potassium: 176mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 671IU | Calcium: 243mg | Iron: 2mg