Breakfast Egg Rolls (new!) Recipe

Cook bacon

Place a large skillet over medium heat. Add bacon slices in a single layer and cook until crisp, about 6–9 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain and cool. When cool, chop into small pieces (about 1/4" pieces).

Scramble eggs

Whisk together the eggs, 3 tablespoons milk, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. In a nonstick skillet, melt 1 tablespoon butter over medium-low heat. Pour in egg mixture and cook gently, stirring occasionally, until softly set but still moist, about 3–4 minutes. Remove from heat and let cool slightly.

Combine filling

In a medium bowl combine the chopped bacon, scrambled eggs, and 1 1/2 cups shredded cheddar. Taste and adjust seasoning with remaining salt and pepper if needed. Keep filling warm or at room temperature while you prepare gravy and wrappers.

Brown sausage

In the same skillet used for eggs (wipe out excess if necessary), add the 12 oz ground breakfast sausage and cook over medium heat, breaking into small pieces, until no longer pink and edges are browned, about 6–8 minutes. Do not drain the fat — leave about 1–2 tablespoons in the pan for flavor.

Make roux and finish gravy

Reduce heat to medium-low. Sprinkle 2 tablespoons flour over the cooked sausage and stir for 1 minute to cook the raw flour. Slowly pour in 2 cups whole milk, stirring constantly to prevent lumps. Simmer gently until gravy thickens, 4–6 minutes. If the gravy becomes too thick for rolling, thin with up to 2 tablespoons hot water. Season with 1 teaspoon salt and 1 teaspoon black pepper. Remove from heat and let cool slightly — gravy should be thick but spoonable so it doesn’t overly moisten the egg roll filling.

Prepare seal paste

Make a sealing paste by mixing 2 teaspoons all-purpose flour with 2 tablespoons water until smooth. Keep nearby.

Assemble egg rolls

Lay one egg roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the egg/bacon/cheese mixture into the lower third of the wrapper, leaving at least 1/2" border at the edges. Top with about 1 tablespoon of sausage gravy (do not overfill — it should be spoonable, not runny). Fold the bottom corner up over the filling, tuck snugly, fold both side corners in toward the center, then roll tightly away from you. Brush the top corner with the flour-water paste to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls.

Fry (deep-frying)

Pour 3–4 cups neutral oil into a heavy saucepan or deep fryer and heat to 350°F (175°C). Fry 3–4 egg rolls at a time, seam-side down first, until golden brown and crisp, about 3–4 minutes per side (total 6–8 minutes). Do not overcrowd. Drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a single layer in a 200°F (95°C) oven if needed. Alternatively, for a lighter finish, brush egg rolls with a little oil and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and crisp.

Plate and serve

Place 3 egg rolls per serving on platter. Serve with small ramekins of sweet chili sauce and breakfast maple syrup for dipping. Spoon any extra warm sausage gravy into a small bowl for dipping on the side. Garnish with chopped fresh chives if desired.