Wrap N’ Roll Breakfast Egg Rolls

SERVINGS

8

PREP TIME

15 min

TOTAL TIME

40 min

GLUTEN FREE

NO



A takeout favorite is turned into a playful breakfast treat in this inventive recipe that's packed with fluffy eggs, cheddar cheese and breakfast sausage.


 Enjoy these main ingredient substitutions:

ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup bell pepper, chopped
1/4 cup green onion, chopped
6 large eggs
1/4 cup milk
1/2 cup (2 oz) cheddar or other cheese, shredded
12 egg roll skins
1-2 cups peanut or vegetable oil
DIRECTIONS
In large skillet, brown sausage with pepper and onion over medium heat. Drain fat and pour sausage mixture into large bowl; set aside.

In medium bowl, lightly beat eggs and milk. Spray medium skillet with non-stick cooking spray; add egg mixture and cook, stirring frequently, 3 to 5 minutes. Remove eggs from heat and add to bowl with sausage, add cheese and mix well.

Place egg roll skin on clean surface with one corner pointing away. Spoon heaping 1/4 cup of sausage egg mixture onto one corner of egg roll skin. Fold corner over, tucking in under filling. Fold in side corners and roll to opposite corner. To seal, wet edge of skin with water and press firmly. Repeat with remaining egg roll skins.

If serving immediately, heat 1-2 cups oil in large frying pan over high heat. Deep fry egg rolls in batches until golden brown, approximately 3 to 5 minutes.

To serve later, place egg rolls on parchment-lined cookie sheet and freeze. Once fully frozen, place egg rolls in freezer safe zipper bag for long-term storage. When ready to use, thaw completely and fry as directed above.

Ingredients

Directions

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup bell pepper, chopped
1/4 cup green onion, chopped
6 large eggs
1/4 cup milk
1/2 cup (2 oz) cheddar or other cheese, shredded
12 egg roll skins
1-2 cups peanut or vegetable oil
In large skillet, brown sausage with pepper and onion over medium heat. Drain fat and pour sausage mixture into large bowl; set aside.

In medium bowl, lightly beat eggs and milk. Spray medium skillet with non-stick cooking spray; add egg mixture and cook, stirring frequently, 3 to 5 minutes. Remove eggs from heat and add to bowl with sausage, add cheese and mix well.

Place egg roll skin on clean surface with one corner pointing away. Spoon heaping 1/4 cup of sausage egg mixture onto one corner of egg roll skin. Fold corner over, tucking in under filling. Fold in side corners and roll to opposite corner. To seal, wet edge of skin with water and press firmly. Repeat with remaining egg roll skins.

If serving immediately, heat 1-2 cups oil in large frying pan over high heat. Deep fry egg rolls in batches until golden brown, approximately 3 to 5 minutes.

To serve later, place egg rolls on parchment-lined cookie sheet and freeze. Once fully frozen, place egg rolls in freezer safe zipper bag for long-term storage. When ready to use, thaw completely and fry as directed above.