INGREDIENTS
- Vegetable oil for frying
- ½ pound breakfast sausage
- 5 large eggs
- 1 tablespoon heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- 1 cup shredded cheddar cheese
- ⅓ cup finely diced red bell pepper
- ⅓ cup shredded pepper Jack cheese
- 3 tablespoons diced red onion
- 15 egg roll wrappers
- Water for brushing
EQUIPMENT
- Dutch Oven
- Deep Fry Oil Thermometer
INSTRUCTIONS
- In a large Dutch oven set over medium heat, preheat 3 inches of oil to 350°F.Vegetable oil
- In a large skillet set over medium heat, brown the sausage.½ pound breakfast sausage
- While the sausage is cooking, whisk the eggs, cream, salt, pepper, and paprika together.5 large eggs,1 tablespoon heavy cream,½ teaspoon kosher salt,¼ teaspoon ground black pepper,¼ teaspoon ground paprika
- Once the sausage is cooked, remove it from the skillet and drain any extra fat.
- Add the egg mixture to the skillet and cook until nearly set.
- Once the eggs are cooked, combine the sausage, eggs, cheddar cheese, bell pepper, pepper Jack cheese, and onion in a medium bowl.1 cup shredded cheddar cheese,⅓ cup finely diced red bell pepper,⅓ cup shredded pepper Jack cheese,3 tablespoons diced red onion
- Place the egg roll wrappers on a clean work surface. With one of the corners facing you, place about 2 tablespoons of the egg roll mixture into the center of the wrapper. Fold the bottom corner up and over the filling, then fold the two outward corners into the center like an envelope.15 egg roll wrappers
- Brush the remaining top corner with water and roll the egg roll up to seal. Repeat this process with the remaining egg rolls and filling.Water
- Once all of the wrappers have been filled and rolled, place 4 into the preheated oil and fry for 3-4 minutes, until golden brown and crispy.
- Once cooked, remove the egg rolls from the oil and place them on a paper-towel lined plate to drain while you cook the remaining egg rolls.
NOTES
- Omit the sausage to make them vegetarian.
- Swap the sausage for bacon, ham, or ground turkey.
- Use green or yellow bell pepper in place of the red.
- Use whatever kind of onion you like, or use green onions!
- Swap the cheddar and/or pepper Jack for your favorite cheese.
- Add in some diced jalapeños for a kick of heat.
- Reheat refrigerated egg rolls in a 350°F oven for 5-7 min, until warmed through.
- Bake directly from frozen in a 375°F oven for 18-20 minutes.
Storage: Store breakfast egg rolls in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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