Crispy Breakfast Egg Rolls – Better Than Takeout
Crispy Breakfast Egg Rolls – The perfect start to your day! After making these many times, I’ve discovered the trick to getting that golden, flaky crust every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Butter Steak Bites and Potatoes and Flavorful Firecracker Hot Dogs Recipe Easy 4th of July Party Snack.
Why This Crispy Breakfast Egg Rolls – Better Than Takeout Is Pure Comfort
- Golden, crispy exterior
- Fluffy, savory filling
- Better than takeout taste
- Easy to customize with your favorite breakfast ingredients
What You'll Need for Crispy Breakfast Egg Rolls – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Egg roll wrappers
- Breakfast sausage
- Shredded hash browns
- Shredded cheddar cheese
- Scrambled eggs
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Optional: Syrup
- Optional: Salsa
- Optional: Sour cream
- Optional: Chopped green onions
📝 Ingredient Notes
- Egg roll wrappers: Use store-bought or make your own for a challenge.
- Breakfast sausage: You can use pork, turkey, or even vegetarian sausage.
🛒 Tools & Equipment I Recommend
- Egg roll wrappers — Make your own for a fun kitchen project → See on Amazon
- Breakfast sausage — Add your favorite protein to the filling → See on Amazon
How to Make Crispy Breakfast Egg Rolls – Better Than Takeout
- Prepare the filling: Cook breakfast sausage, mix in hash browns, cheese, and seasonings. Let it cool before adding scrambled eggs.
- Assemble the egg rolls: Lay an egg roll wrapper on a flat surface, place a spoonful of filling in the center, fold the bottom corner over the filling, then fold in the sides and roll it up tightly.
- Fry the egg rolls: Heat oil in a large skillet over medium heat, place the egg rolls seam-side down, fry until golden brown and crispy, then flip and repeat.
- Serve: Drain on paper towels, serve with your favorite toppings, and enjoy!
Cook's Tips for Perfect Crispy Breakfast Egg Rolls – Better Than Takeout
- Common mistake and fix: Don't overfill the egg rolls or they'll burst. If they do, just patch them with a bit of dough and keep frying.
- Pro tip: For extra crispy egg rolls, brush the wrappers with a little beaten egg before frying.
- Pro tip: To keep the filling from falling out, make sure to press the seam with your fingers as you roll.
Storing & Reheating Crispy Breakfast Egg Rolls – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble the egg rolls up to a day ahead. Just store them in the fridge until ready to fry.
Freezing Crispy Breakfast Egg Rolls – Better Than Takeout
You can also freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a minute or two to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. The texture won't be as crispy, but they'll still be delicious.
Recipe Notes
- Chef tip: For a vegetarian version, use crumbled tofu or tempeh instead of sausage.
- Best substitution: If you can't find shredded hash browns, you can use frozen hash browns, just make sure to squeeze out the excess moisture before using.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your egg rolls are browning too quickly, reduce the heat or flip them more often to prevent burning.
Want to level up this recipe?
Deep fryer or large, deep skillet — Makes frying egg rolls a breeze and keeps the oil clean → Check price on Amazon
Crispy Breakfast Egg Rolls – Better Than Takeout
Ingredients
Main Ingredients
- Egg roll wrappers
- Breakfast sausage
- Shredded hash browns
- Shredded cheddar cheese
- Scrambled eggs
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
Optional Toppings
- Syrup
- Salsa
- Sour cream
- Chopped green onions
Instructions
- Prepare the filling: Cook breakfast sausage, mix in hash browns, cheese, and seasonings. Let it cool before adding scrambled eggs.
- Assemble the egg rolls: Lay an egg roll wrapper on a flat surface, place a spoonful of filling in the center, fold the bottom corner over the filling, then fold in the sides and roll it up tightly.
- Fry the egg rolls: Heat oil in a large skillet over medium heat, place the egg rolls seam-side down, fry until golden brown and crispy, then flip and repeat.
- Serve: Drain on paper towels, serve with your favorite toppings, and enjoy!
Notes
- Chef tip: For a vegetarian version, use crumbled tofu or tempeh instead of sausage.
- Best substitution: If you can't find shredded hash browns, you can use frozen hash browns, just make sure to squeeze out the excess moisture before using.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your egg rolls are browning too quickly, reduce the heat or flip them more often to prevent burning.
Storage
- Fridge: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
- Freezer: You can also freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a minute or two to the cooking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. The texture won't be as crispy, but they'll still be delicious.
- Make ahead: You can assemble the egg rolls up to a day ahead. Just store them in the fridge until ready to fry.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 16g
- Carbs: 18g
- Fiber: 1g
- Sugar: 1g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Breakfast Egg Rolls – Better Than Takeout FAQs
Yes, you can assemble the egg rolls up to a day ahead. Just store them in the fridge until ready to fry.
This is usually due to overfilling or not frying them long enough. Make sure to fry them until golden brown and crispy on both sides.
Yes, you can freeze uncooked egg rolls for up to 2 months. Fry from frozen, adding a minute or two to the cooking time.
Yes, you can! Cook at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crispy.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. The texture won't be as crispy, but they'll still be delicious.
A Warm Final Note
I can’t wait for you to try Crispy Breakfast Egg Rolls – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
