breakfast egg rolls

Wrap N’ Roll Breakfast Egg Rolls

breakfast egg rolls
8
Servings
15 mins
Prep Time
40 mins
Total Time
Gluten Free Icon
Contains Gluten

Ingredients

Amount / Quantity Ingredients
12 ounces

Jones Dairy Farm Uncooked Sausage Chub 

1/4 cup

Bell Pepper, chopped

1/4 cup

Green Onion, chopped

6

Large Eggs

1/4 cup

Milk

2 ounces 

Cheddar or Other Cheese, shredded

12

Egg Roll Skins

Directions

  1. In large skillet, brown sausage with pepper and onion over medium heat. Drain fat and pour sausage mixture into large bowl; set aside.

  2. 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.

  3. 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.

  4. Deep fry egg rolls in batches until golden brown, approximately 3 to 5 minutes.

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