Breakfast Egg Rolls

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5 from 1 vote

Breakfast Egg Rolls

Breakfast egg rolls are filled with bacon and eggs and fried to crispy perfection for a tasty twist on breakfast!

Prep Time30

Cook Time10

Total Time40

Course: Breakfast

Cuisine: American, Chinese

Servings: people

Author: Kristyn Merkley

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

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.

Airfry. 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.

Prep ahead.

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.

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.

Nutrition