Breakfast Sausage Egg Rolls
The Breakfast Handheld That Thinks Outside the Biscuit
Jones Dairy Farm Pork Sausage Chub browned with bell pepper and green onion, mixed with scrambled eggs and melted cheddar, then rolled tight in egg roll wrappers and deep fried until crispy. These Breakfast Sausage Egg Rolls travel well, hold heat, and give grab-and-go programs a genuinely craveable option. Serve with maple syrup for dipping, or kick it up with a spicy maple for something guests will remember.
Ingredients
- 12 ounces Jones Dairy Farm Pork Sausage Chub
- 1/4 cup bell pepper, chopped
- 1/4 cup green onion, chopped
- 1/4 cup milk
- 2 ounces cheddar or other cheese, shredded
- 12 egg roll wrappers
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 wrapper 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.
Deep fry egg rolls at 350°F in batches until golden brown, approximately 3 to 5 minutes.
This recipe features
Raw Pork Sausage Chub
This recipe features
Raw Pork Sausage Chub
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