Breakfast egg rolls are the best idea you’ve never had. Fluffy scrambled eggs. Crispy bacon. Melty cheese. Wrapped in a golden, crunchy egg roll wrapper. Serve with maple syrup or hot sauce. Breakfast just got dangerous.
Ingredients
Makes 8-10 egg rolls.
- 8-10 egg roll wrappers
- 6 large eggs
- 2 tbsp milk or cream
- 6 strips bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- 2 green onions, sliced (optional)
- Salt and pepper to taste
- Vegetable oil for frying
- Optional dippers: maple syrup, hot sauce, ranch
Step-by-Step Instructions
Step 1: Make Scrambled Eggs
- Whisk eggs, milk, salt, and pepper. Scramble in a buttered skillet over medium heat until soft and just set. Let cool slightly.
Step 2: Mix Filling
- In a bowl, combine scrambled eggs, crumbled bacon, cheddar, and green onions.
Step 3: Assemble Egg Rolls
- Place an egg roll wrapper in a diamond shape. Add 2-3 tablespoons of filling in the center.
- Fold bottom corner over filling. Fold in sides. Roll tightly. Wet top corner with water to seal.
Step 4: Fry
- Heat 1½ inches of oil to 350°F (175°C). Fry egg rolls 2-3 at a time, 2-3 minutes per side, until golden brown and crispy.
- Drain on a wire rack (not paper towels — keeps them crispy).
Step 5: Serve
- Serve hot with maple syrup for sweet-savory or hot sauce for kick. Either way, you’re winning.
Summary
Prep Time: 15 min | Cook Time: 15 min | Total: 30 min
Yield: 8-10 egg rolls | Difficulty: Medium
Storage Notes
Make ahead: Assemble uncooked egg rolls, freeze on a tray, then bag. Fry from frozen (add 2 minutes). Leftovers: Reheat in oven or air fryer at 375°F for 8-10 minutes. Never microwave — sogginess is the enemy of the egg roll.
