Breakfast Egg Rolls Recipes

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.

Steps:

• Brown and drain sausage, set aside.
• In a bowl, whisk eggs, milk, chiles, green pepper, onion.
• Scramble mixture, and mix into sausage.
• Place mixture into eggroll wrapper, top with cheese, roll, seal the edges of the wrappers with water.
• Heat oil medium-hi heat, fry until golden brown.
• Serve.

Steps:

• Preheat oven to 425 degrees.
• On the stove, heat a large skillet greased with cooking spray to medium high.
• Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done. Add spinach and cooked meat and stir together until well-mixed, then remove from burner.
• Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.
• Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow a minute to cool and then ENJOY!

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.

Steps:

• 1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. In a small sauté pan, sprayed with non-stick cooking spray, scramble 3 eggs with 2 tablespoons of water or milk, set aside.
• 2. Over medium heat, in a medium sauté pan, heat oil, add scallions, carrots, mushrooms, ginger, garlic and chili pepper flakes. Saute until carrots have softened, but not brown, approximately 5 minutes.
• 3. Add chicken or pork and heat for 2 - 3 minutes. Add hoisin sauce, stir well and heat for 1 - 2 minutes longer. Remove from heat and cool slightly.
• 4. Place an egg roll wrapper on a cooking board with a corner pointing towards you. With a finger, wet the outer edges of wrapper. About a third of the way up wrapper, spread a small portion of the scrambled egg, the meat mixture and the rice. Pull corner closet to you, up and over the mixture, fold in the sides and continue to roll, ending with the final point facing downward on the baking sheet.
• 5. Finish preparing all the rolls, place on baking sheet and brush each with egg wash. Bake for 20 to 25 minutes until golden brown. Serve with Hot Mustard Sauce or a Sweet Chili Sauce.

Steps:

• 1. Cook the scramble Eggs. Cook the Chorizo and dice medium to coarse.
• 2. I used canned potatoes (They are already cooked). Or you could cook your own potatoes. I dice and mince fairly fine with the multi-bladed pastry blender.
• 3. Add finely diced Jalapeno Peppers (Optional). I usually leave out and let my guests add the heat at time of serving if they choose. I cook so that 4 and 5 year old's can eat my presentations.
• 4. When ingredients are all cooked add 1 teaspoon Olive Oil And a dash of Salt and Pepper. and Mix and combine well. I cook with very low salt.
• 5. With one corner of the Egg Roll Wrap toward you, place two heaping tablespoons of mixture on wrap. Roll corner and turn up the edges. Continue rolling until complete.
• 6. Fry in the 2/3 cup cooking oil, loose corner down until golden, flip and brown other side.
• 7. Place on paper towels to absorb oil. allow to cool slightly and serve. These re-heat well in microwave, I wrap loosely in paper towel to heat. These re-heat just as well after freezing.
• 8. When serving provide Tabasco Sauce or sliced or diced Jalapeno Peppers or Salsa so you guests can add a bit of a bite if desired. Enjoy
• 9. Note: I don't care for a lot of the sausage shaped pre-packaged Chorizo. Hy Vee, one of our local grocery chains prepares an excellent Chorizo at their meat counter (My Preference). Also a couple of Mexican Food Markets prepare a very good Chorizo. You can also purchase a Chorizo flavoring mix and make your own with ground pork.
• 10. NOTE: See my recently added "Bloody Mary Mix"