Crispy Breakfast Egg Rolls – Better Than Takeout
Crispy Breakfast Egg Rolls – Better Than Takeout. After making these many times, I’ve perfected the trick to get them golden and crispy every time. The secret? A quick egg dip before frying. They’re a family favorite that’s ready in just 20 minutes. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Sushi Bake and Garlic Butter Steak Bites and Potatoes.
Why This Crispy Breakfast Egg Rolls – Better Than Takeout Is Pure Comfort
- Golden, crispy exterior with a tender interior
- Savory breakfast filling with a hint of sweetness
- Easy to customize with your favorite breakfast ingredients
- Better than takeout and ready in just 20 minutes
What You'll Need for Crispy Breakfast Egg Rolls – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Egg roll wrappers
- Breakfast sausage
- Eggs
- Shredded cheese
- Green onions
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Syrup or honey (optional)
- Optional: Sour cream or Greek yogurt
- Optional: Salsa or hot sauce
- Optional: Fresh cilantro
📝 Ingredient Notes
- Egg roll wrappers: Use the larger, square wrappers for this recipe.
🛒 Tools & Equipment I Recommend
- Egg Roll Wrappers — Make sure to use the larger, square wrappers for these breakfast egg rolls. They hold the filling better and create a larger, crispier roll. → See on Amazon
- Cast Iron Skillet — A cast iron skillet is perfect for frying these egg rolls. It distributes heat evenly, ensuring crispy, golden results every time. → See on Amazon
How to Make Crispy Breakfast Egg Rolls – Better Than Takeout
- Prepare the filling: Cook breakfast sausage, scramble eggs, and mix with shredded cheese and green onions. Season with salt, pepper, garlic powder, onion powder, and paprika.
- Assemble the egg rolls: Lay an egg roll wrapper on a flat surface. Place a spoonful of filling in the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with a beaten egg and roll up tightly. Seal the edge with the egg.
- Fry the egg rolls: Heat oil in a large skillet over medium heat. Dip each egg roll in the beaten egg, then place in the skillet. Fry until golden and crispy on all sides. Drain on paper towels.
- Serve: Serve hot with syrup or your favorite dipping sauce. Enjoy!
Cook's Tips for Perfect Crispy Breakfast Egg Rolls – Better Than Takeout
- : For a quicker cooking time, use pre-cooked breakfast sausage.
- Common mistake and fix: If your egg rolls are soggy, you're not frying them at a high enough temperature. Make sure your oil is hot before adding the egg rolls.
- : To make these ahead of time, assemble the egg rolls but don't fry them. Store in the fridge for up to 24 hours, then fry as directed.
- : For a spicy kick, add some diced jalapeños to the filling.
Storing & Reheating Crispy Breakfast Egg Rolls – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble these egg rolls up to 24 hours ahead of time. Store in the fridge until ready to fry.
Freezing Crispy Breakfast Egg Rolls – Better Than Takeout
Freeze uncooked egg rolls on a baking sheet, then transfer to an airtight container. Reheat in the oven at 375°F (190°C) for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover egg rolls in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, then crisp up in the oven for a few minutes.
Recipe Notes
- Chef tip: For a lighter version, use turkey sausage and whole wheat egg roll wrappers.
- Best substitution: No breakfast sausage? Use diced ham or cooked bacon instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your egg rolls are burning, your oil is too hot. Reduce the heat and keep an eye on them.
Want to level up this recipe?
Egg Roll Wrappers — Using the right egg roll wrappers is crucial for getting that perfect crispy exterior. These pay for themselves in no time compared to takeout. → Check price on Amazon
Crispy Breakfast Egg Rolls – Better Than Takeout
Ingredients
Main Ingredients
- Egg roll wrappers
- Breakfast sausage
- Eggs
- Shredded cheese
- Green onions
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Syrup or honey (optional)
Optional Toppings
- Sour cream or Greek yogurt
- Salsa or hot sauce
- Fresh cilantro
Instructions
- Prepare the filling: Cook breakfast sausage, scramble eggs, and mix with shredded cheese and green onions. Season with salt, pepper, garlic powder, onion powder, and paprika.
- Assemble the egg rolls: Lay an egg roll wrapper on a flat surface. Place a spoonful of filling in the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with a beaten egg and roll up tightly. Seal the edge with the egg.
- Fry the egg rolls: Heat oil in a large skillet over medium heat. Dip each egg roll in the beaten egg, then place in the skillet. Fry until golden and crispy on all sides. Drain on paper towels.
- Serve: Serve hot with syrup or your favorite dipping sauce. Enjoy!
Notes
- Chef tip: For a lighter version, use turkey sausage and whole wheat egg roll wrappers.
- Best substitution: No breakfast sausage? Use diced ham or cooked bacon instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your egg rolls are burning, your oil is too hot. Reduce the heat and keep an eye on them.
Storage
- Fridge: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to an airtight container. Reheat in the oven at 375°F (190°C) for 15-20 minutes.
- Oven reheat: Reheat leftover egg rolls in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, then crisp up in the oven for a few minutes.
- Make ahead: You can assemble these egg rolls up to 24 hours ahead of time. Store in the fridge until ready to fry.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 18g
- Carbs: 30g
- Fiber: 1g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 150mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Breakfast Egg Rolls – Better Than Takeout FAQs
Yes, you can assemble the egg rolls up to 24 hours ahead of time. Store in the fridge until ready to fry. See storage notes for more details.
If your egg rolls are soggy, you're not frying them at a high enough temperature. Make sure your oil is hot before adding the egg rolls. Also, make sure you're not overcrowding the pan.
Yes, you can freeze uncooked egg rolls. See storage notes for more details.
Yes, you can make these egg rolls in the air fryer. Preheat to 375°F (190°C), then cook for 8-10 minutes, flipping halfway through.
The best way to reheat these egg rolls is in the oven at 350°F (175°C) for 10-15 minutes. You can also crisp them up in the air fryer at 375°F (190°C) for 3-5 minutes.
A Warm Final Note
I can’t wait for you to try Crispy Breakfast Egg Rolls – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
