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40M Total Time
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15M Prep Time
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12 Ingredients
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15 Servings
Recipe created in partnership with @popp_of_inspo
Ingredients and Directions
Directions
Crack and beat eggs in a large bowl.
Add the butter to a pan and melt.
Add eggs and scramble until cooked. Remove and set aside.
In the same pan cook the sausage until brown. Drain any grease and set aside.
Chop veggies finely.
In a large bowl combine cooked eggs and sausage, peppers, onions and cheese. Season with salt and pepper and mix until it’s all combined.
In a separate skillet, heat canola oil up to 320°F.
Place a few scoops of filling in each egg roll wrapper, making sure to not overstuff them, and wrap closed. Use a little bit of water to seal the edges of the egg rolls shut. Repeat until all filling has been used.
Fry in the oil on each side until golden brown, about 2 minutes per side.
Remove and place on a wire rack to strain any grease off.
Serve immediately and enjoy!
Ingredients
- 10-12 large eggs
- 2 Tbsp butter
- 1 tube breakfast sausage
- 1 red bell pepper
- 1 bundle green onion
- 2 cups shredded sharp cheddar cheese
- salt and pepper to taste
- canola oil
- 15 egg roll wrappers
- breakfast gravy to dip (optional)
- salsa verde to dip (optional)
- syrup to dip (optional)
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.