Loaded Breakfast Egg Roll Recipe By Tasty

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LOADED BREAKFAST EGG ROLLS



Loaded Breakfast Egg Rolls image

If you're looking for a no-holds-barred type of meal, these loaded breakfast egg rolls are just the thing Symbolizing comfort food at its finest, they're each stuffed with spiced breakfast sausage, shredded potato, scrambled eggs, bacon, cheddar, and chunks of avocado, all nestled inside an egg roll wrapper and fried until golden brown and irresistibly crispy Serve for breakfast, as an app, or any time of day, really-just don't forget the side of salsa

Provided by Butter Be Ready

Categories     Meals Snacks and Apps

Yield 18-20 egg rolls

Number Of Ingredients 12

2 tablespoons unsalted butter
1 lb breakfast sausage
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1 small russet potato, finely grated (see notes)
6 large Pete and Gerry's Organic Eggs
18-20 egg roll wrappers
1 1/4 cups sharp cheddar cheese, shredded
4 slices of bacon, cooked and chopped
1 small avocado, finely chopped
Vegetable oil, for frying

Steps:

  • Melt butter in a large skillet (preferably cast-iron) over medium heat. Once melted, add in sausage and let brown until fully cooked, about 5-6 minutes. Season sausage with 1/2 teaspoon each of salt, pepper, and garlic powder.
  • Move sausage over to one side of skillet and add shredded potatoes to empty side of skillet. Lightly cook and brown potatoes for about 2-3 minutes, then mix with sausage and continue cooking for another 2-3 minutes. Once potatoes are lightly crisp, move mixture over to one side of skillet again.
  • Crack eggs into a medium bowl. Season with the remaining 1/2 teaspoon each of salt and pepper, then whisk until yolks and whites are fully combined. Pour eggs into empty side of skillet and lightly scramble for 1 minute, then combine fully with sausage and potato mixture. The eggs should be slightly set, but they do not need to be fully cooked as they will finish cooking while frying. Remove filling from heat and allow it to cool completely.
  • Fill a small bowl with water and set aside. Wet your fingers with water and run them along the sides of wrapper.
  • Place 2-3 tablespoons of filling directly in the center of the wrapper, then sprinkle about a tablespoon of cheese and a few pieces each of bacon and avocado on top of the filling.
  • Fold the egg roll wrapper sides in, then begin to roll up the egg roll, being sure to tuck the filling in as you roll. Use more water once you get to the top of the wrapper to seal completely. The key is to roll the egg rolls tightly, without any exposed filling or air pockets. Once fully assembled, place egg rolls onto a small baking sheet. Repeat process until all wrappers are filled and rolled.
  • Serve the egg rolls immediately with salsa, ketchup, or as desired. Enjoy!
  • Soak the grated potato! This process of soaking the potatoes in cold water helps to remove the starch and prevents them from sticking together. After rinsing, wring out all moisture from the potatoes before frying to ensure maximum crispiness.
  • Prepping your filling ingredients ahead of time makes it easy to get your egg rolls put together in a flash. Have all your ingredients ready to go - cook and chop the bacon, chop the avocado, grate, soak, and drain your potatoes - and you'll have a recipe for success when making these crispy breakfast rolls.
  • These tasty breakfast egg rolls are freezer friendly! Store rolls in a large resealable bag or airtight container in the freezer for up to one month. To reheat, simply place the egg rolls directly from the freezer onto a foil-lined baking sheet, and bake at 350F for around 20-25 minutes.
  • Don't be afraid to experiment with your favorite fillings, such as chopped bell peppers, mushrooms, black beans, or ham. The possibilities are endless! If you like heat, try adding jalapeños. For a vegetarian version, try swapping the bacon and breakfast sausage for mushrooms and onions.

LOADED BREAKFAST EGG ROLL RECIPE BY TASTY



Loaded Breakfast Egg Roll Recipe by Tasty image

Here's what you need: eggs, whole milk, salt, black pepper, spinach, mozzarella cheese, smoked ham, bacon

Provided by Frank Tiu

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 8

24 eggs
½ cup whole milk
1 teaspoon salt
1 teaspoon black pepper
2 cups spinach
20 slices mozzarella cheese
16 slices smoked ham
24 strips bacon

Steps:

  • Preheat oven to 350°F (180°C).
  • In a bowl, whisk the eggs, milk, salt, and pepper until smooth.
  • Pour the batter into greased baking sheet.
  • Bake for 20 minutes.
  • Place a layer of spinach on top of egg sheet until covered, leaving 2 inches (5 cm) free at the top.
  • Place a layer of mozzarella on the spinach until covered, leaving 1 inch (2 cm) free at the bottom.
  • Place a layer of ham on top of mozzarella until covered, leaving 1 inch (2 cm) free at the bottom.
  • Place a layer of bacon on top of ham until covered, leaving 1 inch (2 cm) free at the bottom.
  • Gently roll the egg roll up.
  • Place the breakfast roll onto parchment paper and roll until fully covered.
  • Bake for 10 minutes.
  • Remove the parchment paper.
  • Slice the breakfast roll and serve warm.
  • Enjoy!

Nutrition Facts : Calories 1190 calories, Carbohydrate 13 grams, Fat 83 grams, Fiber 0 grams, Protein 93 grams, Sugar 4 grams

LOADED BREAKFAST SKILLET



Loaded Breakfast Skillet image

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Provided by Dorinda Medley

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 4

Number Of Ingredients 10

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2 green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 eggs
1 cup shredded Cheddar cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
  • Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
  • Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 43.1 g, Cholesterol 225.6 mg, Fat 18.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 8.8 g, Sodium 567.1 mg, Sugar 3.2 g

LOADED OVERNIGHT BREAKFAST CASSEROLE



Loaded Overnight Breakfast Casserole image

A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!

Provided by SouthernMaster

Categories     Breakfast and Brunch     Potatoes

Time 10h

Yield 8

Number Of Ingredients 12

½ pound bulk pork sausage
2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
½ pound diced fully cooked ham
2 cups shredded Monterey Jack cheese
2 teaspoons dry mustard
1 ½ teaspoons onion powder
12 large eggs
1 ½ cups evaporated milk
½ cup half-and-half
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
  • Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
  • Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 22 g, Cholesterol 364.6 mg, Fat 41 g, Fiber 1.3 g, Protein 33.2 g, SaturatedFat 18.8 g, Sodium 1129.9 mg, Sugar 5.7 g

CHEESY BREAKFAST EGG ROLLS



Cheesy Breakfast Egg Rolls image

Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! -Anne Ormond, Dover, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 12 servings.

Number Of Ingredients 12

1/2 pound bulk pork sausage
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon chopped green onions
4 large eggs
1 tablespoon 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
12 egg roll wrappers
Cooking spray
Maple syrup or salsa, optional

Steps:

  • In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean., In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture., Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.

Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein.

BREAKFAST EGG ROLLS



Breakfast Egg Rolls image

Egg rolls for breakfast? Tasty egg-bake ingredients get all wrapped up in this unique twist on a brunch fave.

Provided by By Jessica Walker

Categories     Breakfast

Time 45m

Yield 15

Number Of Ingredients 10

1 box Betty Crocker™ Seasoned Skillets™ hash brown potatoes
Margarine called for on box
6 eggs
2 tablespoons water
1 tablespoon butter
1/3 cup bacon pieces
Salt and pepper, to taste
1 package (1 lb) egg roll skins
2 cups shredded Cheddar cheese (8 oz)
Vegetable oil, for frying

Steps:

  • In 12-inch skillet, cook hash browns as directed on box. Set aside.
  • In large bowl, beat eggs and water with whisk. In 10-inch skillet, melt butter; cook eggs in butter. After eggs are cooked, stir in hash browns and bacon pieces. Add salt and pepper.
  • Place egg roll skins on large work surface. Spoon 1/3 cup egg mixture on center of each skin. Top each with 2 tablespoons shredded cheese.
  • For each egg roll, bring up bottom corner; fold in side corners, and roll up. Bring down top corner; wet with small amount of water to stick.
  • In 8-inch skillet, heat oil until hot. Fry egg rolls in oil until crispy; shake off excess oil, and place on cooling rack to cool slightly. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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  • Melt butter in a large skillet (preferably cast-iron) over medium heat. Once melted, add in sausage and let sausage brown and cook through completely, about 5-6 minutes. Season sausage with 1/2 teaspoon of salt/pepper and garlic powder.
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