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Sausage Egg Roll

Crispy breakfast egg rolls filled with seasoned sausage, fluffy scrambled eggs, and melted cheddar cheese. Great for breakfast, brunch, or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb breakfast sausage
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 10–12 egg roll wrappers
  • 2 tbsp milk (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Water for sealing wrappers
  • Vegetable oil for frying

Equipment

  • Large skillet
  • mixing bowl
  • Wooden spoon
  • Measuring cups
  • Tongs
  • Paper towels
  • Deep frying pan or Dutch oven

Method
 

  1. Brown the sausage over medium heat until fully cooked.
  2. Scramble the eggs and stir in the shredded cheddar.
  3. Allow the filling to cool slightly.
  4. Fill each egg roll wrapper with about ¼ cup of filling.
  5. Roll tightly and seal the edges with water.
  6. Fry at 350°F (175°C) for 3–4 minutes, turning until evenly golden.
  7. Drain on paper towels for 2 minutes before serving.

Notes

  • Let the filling cool before rolling to prevent soggy wrappers.
  • Freeze uncooked egg rolls for up to 3 months.
  • Bake at 400°F (200°C) for 18–22 minutes if you prefer not to fry.
  • Reheat in an air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.