Breakfast Egg Rolls

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Breakfast Egg Rolls are a fun and delicious way to change up breakfast! The inside is filled with savory sausage, creamy eggs, hash browns, and plenty of cheese. Fry them up for a gooey, tender, savory center and a delicately crunchy exterior. This is a fun and unique breakfast that everyone will love!

Once you get the hang of using egg roll wrappers, you’ll see that it’s so easy! You’ll be inspired to try our other delicious egg roll recipes. From dessert cheesecake egg rolls to buffalo chicken egg rolls and the best avocado egg rolls, there are endless options!

Side shot of stacked breakfast egg rolls, cut through middle so you can see the inside.

Reasons You’ll Love This Recipe

  • Family-Friendly: Everyone loves the crispy texture of egg rolls, and when they are filled with classic breakfast foods, the whole family will be hooked!
  • Meal Prep Recipe: Cook these ahead of time for a special brunch meal or a quick grab-and-go breakfast. They keep for days and reheat well in the air fryer or oven.
  • Customize the Filling: I used sausage, eggs, hash browns, and cheddar, but you can easily switch these up and use bacon or ham and whatever cheese you have on hand.

To prepare breakfast egg rolls, start with classic breakfast foods like eggs, sausage, and hash browns. Next, stuff them into egg roll wrappers and fry them to perfection. Not only do they enhance any brunch spread, but they are also hearty enough to serve as a standalone meal. They’re cheesy and tender on the inside, while crispy and crunchy on the outside.

I love how these offer a unique, special breakfast option that stands out from traditional egg rolls. Serve them at your next breakfast gathering, holiday brunch, or any occasion. They won’t last long!

Ingredients Needed

To make this breakfast egg roll recipe, start with simple ingredients, mainly standard breakfast items like eggs and sausage. First, grab some egg roll wrappers, then basic breakfast items, and you’re ready to go! Check out the recipe card at the bottom of the post for exact measurements.

  • Breakfast Sausage: Cooked and crumbled for added protein, flavor and heartiness.
  • Eggs: We’re scrambling 6 large eggs to fill the breakfast egg rolls.
  • Half and Half: Whisked with the eggs to make them super creamy and rich.
  • Salt and Pepper: To taste!
  • Butter: For scrambling the eggs.
  • Hash Browns: You don’t need to thaw your frozen potatoes; just cook them as-is! Try different shapes/sizes. Diced hashbrowns work great!
  • Cheese: For melty cheesiness throughout the egg rolls, we fill them with 1 cup of shredded cheddar cheese.
  • Wrappers: Egg roll wrappers will hold all of the ingredients together and become crispy and golden brown on the outside when fried!
  • Vegetable Oil: Used to fry the egg rolls, giving them a crunchy and golden exterior.
overhead shot of different ingredients with labels.

How to Make Breakfast Egg Rolls

If you’ve never made egg rolls before, don’t be intimidated, it’s actually so easy! Just follow the step-by-step instructions and take a look at the visual instructions below.

  1. Cook the Sausage: In a medium skillet, cook the breakfast sausage. Remove the cooked sausage from the skillet and set aside. Drain any fat.
  2. Cook the Eggs: In a medium bowl, whisk together the eggs, half and half, and salt and pepper. Heat the butter in the same skillet the sausage was cooked in and scramble the eggs.
  3. Cook the Hash Browns: Remove the eggs from the skillet and set aside. Cook the hash browns according to the package directions and set them aside.
  4. Prep Ingredients: Set up a workstation with all the bowls of ingredients ready alongside the wrappers and a small bowl of water to help seal the egg rolls shut.

Roll the Egg Rolls

  1. Fill the Wrapper: Start with one wrapper on the work surface with a corner facing you. Fill the bottom third of the wrapper with sausage, eggs, hash browns, and cheddar cheese.
  2. Roll the Wrapper: Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way. Use a little water on the edge of the wrapper to seal your breakfast egg roll closed.
  3. Heat Oil: While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
  4. Fry the Egg Rolls: Once all the egg rolls are filled, start frying them in batches. There should be space between each egg roll while they fry. Fry for 3-4 minutes or until they are golden brown.
  5. Let Rest and Serve: Remove the fried egg rolls from the oil and place them on a paper-towel lined plate. Let them rest for at least 5 minutes before enjoying them.
Overhead shot of sausage being cooked in a pan on the stovetop.
Cook the breakfast sausage.
Overhead shot of eggs being cooked scrambled in a pan on a stovetop.
Whisk the eggs, half and half, and salt and pepper, then cook.
Overhead shot of hash browns being cooked in pan,
Cook the hash browns.
Overhead shot of egg roll paper open with ingredients for breakfast egg rolls on top.
Place ingredients in the center of the egg roll wrapper.
Overhead shot of a partially wrapped egg roll paper with ingredients inside.
Fold in the corners and roll tightly, sealing with water.
Overhead shot of 5 rolled breakfast egg rolls being fried in pan.
Fry the egg rolls!

Tips and Variations

Here are my top tips for breakfast egg rolls that will make them turn out absolutely perfect every time you make them!

  • Change the Protein: You can add any of your favorite items to these breakfast egg rolls, you can replace the sausage with bacon or have it in addition to the sausage. 
  • Add Veggies: Add your favorite veggies, including mushrooms, onions, or peppers.
  • To Air Fry the Egg Rolls: Once all the egg rolls are filled, lightly spray or brush them with oil and place them in an even layer in the air fryer with space between. Set the air fryer to 375 degrees and fry them for 4-5 minutes on each side or until they are golden brown. 
  • Tip for Cooking the Eggs: When scrambling your eggs, keep in mind they will cook more once they are in the egg rolls. You want them to be slightly undercooked.
  • Hash Browns from Scratch: For the hash browns, I used frozen to make the process quicker, but you can make them from scratch.
Overhead shot of a plate of cooked egg rolls with salsa in a bowl next to egg rolls.

How to Store Leftovers

These breakfast egg rolls keep well for several days if stored properly! 

  • In the Refrigerator: Store any leftovers in the fridge in an airtight container for up to 4 days.
  • To Reheat: To make sure your leftovers are nice and crispy, cook them in the air fryer at 375 degrees Fahrenheit for five minutes.
Side view of someone holding half of a breakfast egg roll dipping it into salsa.

More Savory Breakfast Recipes

A hot, savory breakfast will always get me out of bed in the morning! There are so many tasty and satisfying options to choose from. For instance, you can enjoy fun handheld quiches, breakfast casseroles, or even sheet-pan eggs. Here are some of my go-to savory breakfast recipes that I make all the time, and I know you will love them too!

Breakfast

Breakfast Tacos

25 mins

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  • In a medium skillet, cook the breakfast sausage. Remove the cooked sausage from the skillet and set aside, drain any fat.

  • In a medium bowl, whisk together the eggs, half and half, and salt and pepper. Heat the butter in the same skillet the sausage was cooked in and scramble the eggs.

  • Remove the eggs from the skillet and set aside. Cook the hash browns according to the package directions and set them aside.

  • Set up a workstation with all the bowls of ingredients ready alongside the wrappers and a small bowl of water to help seal the egg rolls shut.

  • Start with one wrapper on the work surface with a corner facing you, fill the bottom third of the wrapper with sausage, eggs, hash browns, and cheddar cheese.

  • Roll the corner up over the filling, fold the sides in and continue rolling the wrapper the rest of the way and use a little water on the edge of the wrapper to seal it closed.

  • While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium high heat.

  • Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes, until they are golden brown.

  • Remove the fried egg rolls from the oil and place them on a paper towel lined plate. Let them rest at least 5 minutes before enjoying.

Calories: 160kcalCarbohydrates: 5gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 83mgSodium: 279mgPotassium: 101mgFiber: 0.2gSugar: 0.3gVitamin A: 198IUVitamin C: 0.2mgCalcium: 64mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Alyssa Rivers

Alyssa Rivers is the author of ‘The Tried and True Cookbook’, a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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