egg rolls part II: all of the delicious breakfast fixins' wrapped up and ready for you to eat on the run!
dip these babies in some salsa or drizzle some hot sauce over the top. you can also switch up the filling ingredients; swap the sausage for bacon or add in some veggies. get creative using ingredients to fulfill your current cravings or with whatever you have on hand!
sausage, egg & cheese egg rolls
yields: 12 egg rolls prep time: 15 minutes bake time: 16 minutes
2 Tbsp. butter
8 large eggs
kosher salt + freshly cracked black pepper
½ lb. pork sausage
1 cup shredded cheese [whichever flavor you’d like!]
12 egg roll wrappers
In a large skillet over medium-high heat, sauté the sausage until cooked through. Set aside.
Using the same skillet over medium heat, melt the butter. In a small bowl, whisk together the eggs and add them to the skillet.
Cook low and slow, constantly stirring, until almost cooked through.
To assemble the egg rolls, lay the wrappers diagonally on a flat surface.
Spoon about 2 T of egg and 1 T of sausage onto the center of the wrapper.
Evenly sprinkle the cheese [about 1.5 T] onto the tops of the egg and sausage piles.
Rolling from the bottom, roll halfway up, then fold in sides and roll tightly (but gently!).
Place the egg rolls evenly onto the baking sheet.
Repeat until all mixture is used up. It should fill about 12 rolls.
Spray the tops of the egg rolls with cooking spray and bake for 8 minutes.
Flip the egg rolls, spray again with cooking spray and bake for another 8 minutes.
Serve hot with a side of salsa!