Breakfast Egg Rolls Recipe -
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Breakfast Egg Rolls

Recipe by  

"Looking for a really unique breakfast? Try these baked egg rolls filled with sausage, Better'n Eggs® and Simply Potatoes®. This recipe makes about 30 egg rolls, so plan to make this for a crowd or cut the recipe in half."

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Ingredients Edit and Save

Original recipe makes 30 eggrolls Change Servings
  • PREP

    1 hr

    1 hr 15 mins


  1. Heat oven to 450 degrees F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.
  2. In same skillet cook Better'n Eggs® over low heat until scrambled. Add Better'n Eggs®, Simply Potatoes® and cheese to large bowl. Stir until well blended.
  3. To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup Simply Potatoes® mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers.
  4. Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown.
Kitchen-Friendly View


  • * Substitute 8 whole eggs, lightly beaten.
  • ** Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.
  • Tip
  • For easy how-to steps on assembling egg rolls look inside the egg roll wrap package.

Reviews More Reviews

Mar 22, 2008

Good, easy recipe. I used a generic brand of sausage and hashbrowns, and 8 large eggs. However, 450 is far too hot an oven, my rolls were almost too browned to serve. 350-375 would suffice.

Mar 13, 2008

I thought this was great and pretty easy to put together. I substituted the hash browns with frozen potato o'brien (the added peppers and onion gave it good flavor). I also would add a little extra cheese next time. Overall this was a quick easy recipe.


4 Ratings

Dec 07, 2011

I made these for a breakfast gathering at work and they were a hit! I made them with a dozen eggs instead of the egg substitute. I must admit they are a tad bland, but I whipped up a dipping sauce that made them spectacular. Mix one cup ketchup, 1 tbsp mustard, 1 tbsp A1 sauce, 1 tbsp worcestershire sauce and 1 1/2 tsp hot sauce. Serve dipping sauce cold. The ketchup-y sauce goes really well with the eggs. Also, instead of brushing the rolls with butter, I coated my hands in vegetable oil and subsequently picked up each egg roll and coated them with the oil before I baked them. They turned out golden and crispy!

Sep 10, 2010

This was perfect replacement to the breakfast egg rolls that they no longer sell at our work. I used 10 eggs instead of egg substitute. I sealed the egg rolls with a thoroughly whisked egg. This yielded about 34 plump egg rolls. I froze them all, and we pull them out as we want them and deep fry them at 350 degrees for about 5 minutes. Served with salsa, these are a great hot breakfast.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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