Breakfast Egg Rolls
Crispy on the outside, warm, cheesy, and loaded on the inside. These easy breakfast egg rolls are perfect for a busy weekday morning or a lazy weekend brunch!
Ingredients
Filling
- 4 eggs Large size preferred
- 1 pinch salt Adjust to your personal taste
- 1 pinch pepper Freshly cracked black pepper
- 1 tsp butter Unsalted
- 1/2 cup cheddar cheese Shredded fresh from a block
- 4 slices bacon Cooked crisp and finely crumbled
Wrappers
- 4 egg roll wrappers Keep covered with a damp towel
Instructions
- Crack all four eggs into a medium mixing bowl. Add salt and pepper. Whisk everything together until fully combined and smooth.
- Set a non-stick skillet over medium heat and melt the butter completely. Pour in the eggs and let them sit undisturbed for a few seconds.
- Gently push the eggs around with a silicone spatula to form large, soft curds. When the eggs look mostly set but still slightly wet, stop stirring.
- Sprinkle shredded cheddar and crumbled bacon evenly over the eggs. Give it a gentle fold. Pull the pan off the heat entirely and let the filling cool for a few minutes.
- Lay one wrapper flat, turned like a diamond. Dip your finger in water and run it along all four edges. Spoon one quarter of the cooled filling onto the lower center section.
- Fold the bottom corner up and tuck it snugly under the filling. Fold the left and right corners in toward the middle. Roll it forward toward the top corner and press the moistened edge firmly to seal.
- Air Frying (Recommended): Preheat to 390°F. Brush lightly with oil and cook for 8 minutes, flipping halfway.
Oven Baking: Bake at 425°F on a parchment-lined sheet for 12-15 minutes, flipping halfway.
Deep Frying: Fry in 350°F oil for 2-3 minutes.
Notes
Always grate your cheddar fresh from a block for the best melting results. Ensure your filling has cooled slightly before wrapping; hot filling creates steam, which leads to soggy, torn egg rolls.