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Tired of the usual scrambled eggs, I decided to wrap all the breakfast essentials in crisp egg roll wrappers for a totally new morning treat. These Breakfast Egg Rolls are packed with bacon, cheese, and melty eggs for a quick, crunchy, and savory bite that wakes up weekend mornings.
The first time I made these, my kids thought I was a genius and now it is their go to request when sleepovers roll around. No one can resist that first crunchy bite followed by the warm cheesy center.
Ingredients
- Scrambled eggs: For a creamy filling whip the eggs until frothy and use fresh eggs for best flavor
- Cheddar cheese: Sharp cheddar melts well and gives a big flavor boost Go for block cheese and shred yourself for the best melt
- Bacon: Adds salty crunch and smokiness Use thick cut and cook until crisp before crumbling
- Green onion: Brings fresh color and a mellow onion bite Choose onions with bright green tops
- Sour cream: Makes the filling rich and slightly tangy Greek yogurt also works in a pinch
- Egg roll wrappers: Get them from the refrigerated section of most grocery stores Look for ones with no tears and use the same day if possible
- Water: Needed to seal the edges I use filtered water for a secure seam
- Cooking oil: Neutral oils such as canola or vegetable work best because they have high smoke points
- Dipping sauces: Thai sweet chili white gravy or classic maple syrup bring all kinds of delicious
Step-by-Step Instructions
- Mix the Filling:
- Combine the scrambled eggs cooked bacon shredded cheese diced green onion and sour cream in a large bowl Mix until everything is evenly distributed and creamy
- Fill and Roll:
- Place an egg roll wrapper in a diamond shape in front of you Scoop about a third cup of the filling onto the bottom third of the wrapper Lightly brush the edges with water
- Wrap It Up:
- Carefully tuck the bottom corner over the filling and roll up tightly Stop when the filling is fully encased Fold in both sides to close the ends then continue rolling until you reach the opposite corner Press along the seam to seal it tight
- Fry the Rolls:
- Heat about two inches of oil in a thick bottomed pot to three seventy five degrees Fry the egg rolls in batches for about two to three minutes turning so they brown all over Do not crowd the oil
- Drain and Serve:
- Let the cooked egg rolls rest on a paper towel lined plate to pull off excess oil Cool for a few minutes before serving with your favorite dipping sauce
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Every time I make these I always look forward to adding a little extra sharp cheddar inside because it turns into crispy cheesy gold where it touches the wrapper It reminds me of Sunday mornings when my daughter tries to snag the crispiest egg roll off the tray every time
Storage Tips
Store leftover egg rolls in an airtight container in the refrigerator for up to one week For best results reheat in the oven or air fryer so the wrapper stays crisp The microwave works in a pinch but the wrapper might soften
Ingredient Substitutions
Swap out the bacon for breakfast sausage or add sautéed peppers for a meatless option Monterey Jack or even pepper jack cheese gives these a spicy twist Do not have sour cream Greek yogurt or crème fraîche does the job
Serving Suggestions
Serve breakfast egg rolls on a brunch platter with fruit and yogurt dips For a fun twist offer a variety of dipping sauces such as sriracha mayo honey mustard or classic gravy
Cultural or Historical Context
Egg rolls have roots in Asian American cuisine but this version takes classic breakfast favorites and wraps them up in a playful handheld bite It is a perfect example of how fusion cooking brings new life to everyday meals
Frequently Asked Questions
- → Can I make these egg rolls in advance?
Yes, assemble and refrigerate them before frying. When ready, simply fry or bake until golden.
- → Which dips go well with breakfast egg rolls?
Syrup, Thai sweet chili sauce, or white gravy pair perfectly with the savory filling.
- → Is it possible to bake instead of fry?
Absolutely. Bake at 425°F for 15-20 minutes after spraying with oil, though they won't brown as much as frying.
- → How should I store leftovers?
Keep cooled rolls in an airtight container in the fridge for up to a week. Reheat in the oven or microwave.
- → Can I customize the filling?
Yes, try adding cooked sausage, sautéed peppers, or swap cheddar for another cheese for variety.
- → What oil is best for frying?
Use a neutral oil like vegetable, canola, or peanut that can withstand high frying temperatures.