There’s something irresistibly crispy and satisfying about these handheld breakfasts. The Loaded Breakfast Egg Rolls Recipe combines all your favorite morning flavors wrapped up in a golden, crunchy shell—making it a fun and delicious way to start the day or impress brunch guests.
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Why You'll Love This Recipe
I first made these loaded breakfast egg rolls when I wanted a new twist on standard eggs and sausage for brunch. The crispy outside combined with the warm, melty cheese and savory fillings totally won me over—and now I make them all the time. You’ll see why they’re such a crowd-pleaser!
- Ultimate flavor combo: Sausage, bacon, cheese, potatoes, eggs, and avocado all wrapped together for a breakfast bite that hits every crave-worthy note.
- Fun to eat: These egg rolls are handheld and perfect for brunch parties or a quick grab-and-go breakfast.
- Make ahead friendly: You can prep the filling ahead and freeze the rolls, so breakfast gets easy and impressive on busy mornings.
- Customizable: Easily swap ingredients to suit your taste or dietary needs—I'll share some ideas below!
Ingredients & Why They Work
Every ingredient in this recipe serves a delicious purpose, balancing flavors and textures that make these egg rolls truly loaded. Here’s why each one matters as you shop and prep.
- Unsalted butter: Adds richness and helps brown the sausage and potatoes without overpowering flavor.
- Breakfast sausage: Provides savory, juicy, seasoned meat that’s the backbone of the filling.
- Kosher salt & black pepper: Simple seasoning that brings out the flavors in every component.
- Garlic powder: Gives a subtle but essential depth to the sausage and potatoes.
- Russet potato: Grated finely for crispiness and a satisfying texture that contrasts with the soft eggs.
- Large eggs: Lightly scrambled to bind the filling and add protein.
- Egg roll wrappers: The golden, crispy package that holds it all together—don’t skip on these!
- Sharp cheddar cheese: Melts beautifully inside, adding tang and gooey deliciousness.
- Bacon: Crisp and smoky bits for that next-level flavor hit.
- Avocado: Adds creaminess and a fresh contrast to the warm, rich filling.
- Vegetable oil: Use a neutral oil with a high smoke point for frying to get that perfect crisp exterior.
Make It Your Way
While I love the classic combo here, this recipe is a perfect blank canvas for your breakfast favorites. Don’t be afraid to mix it up—change things according to what you like or what’s on hand.
- Variation: I’ve swapped out the sausage for spicy chorizo, which adds a fun kick. You could also try veggie sausage or even add sautéed mushrooms for a veggie-forward twist.
- Gluten-Free: Use gluten-free egg roll wrappers or rice paper to keep this recipe safe for gluten-sensitive friends.
- Dairy-Free: Skip the cheese or substitute with a dairy-free melted cheese option—still delicious!
- Seasonal: Add chopped roasted bell peppers or spinach for some seasonal veggies folded inside your egg rolls.
Step-by-Step: How I Make Loaded Breakfast Egg Rolls Recipe
Step 1: Brown the Sausage and Prepare Potatoes
I start by melting the butter in a cast-iron skillet over medium heat—cast iron just gives the best even cooking here. Add the breakfast sausage and let it brown fully, seasoning with half the salt and pepper and garlic powder. Then, I push it to one side and add the grated potatoes. Cooking the potatoes just a few minutes to get them crisp but not burnt is key—they shouldn’t be soggy at all. Combine everything together and keep cooking until those potatoes turn lightly golden and crisp. This part honestly makes all the difference in texture, so don’t rush it!
Step 2: Scramble and Combine the Eggs
Scramble your eggs lightly with the remaining salt and pepper. Pour them into the empty side of your skillet and cook just for a minute so they’re still a little runny. This will help them finish cooking during frying without drying out. Then, mix the eggs completely with the sausage and potatoes. Remove from heat and let the filling cool completely—this step helps keep the egg rolls from bursting during frying.
Step 3: Roll ‘Em Up
Fill a small bowl with water and keep it handy to seal your rolls. Place 2 to 3 tablespoons of the filling into the center of each egg roll wrapper, then sprinkle in cheddar cheese, chopped bacon, and a bit of avocado. Wet the edges of the wrapper, fold in the sides, and start rolling tightly while tucking in the filling. It’s tempting to overstuff, but a firm roll without gaps keeps the filling inside during frying. Once sealed, place them on a baking sheet. Pro tip: cover them lightly with a damp towel while rolling the rest so the wrappers don’t dry out.
Step 4: Fry to Golden Perfection
Fill a heavy-bottomed pot with oil and heat to about 360-370°F, or use your deep fryer. Fry the egg rolls in batches for 3 to 4 minutes until golden brown and crispy. Don’t overcrowd your pot—that lowers the oil temp and makes the egg rolls greasy. Drain them on paper towels to soak excess oil. They’re best enjoyed hot and fresh!
Top Tip
Over the years, I learned making these loaded breakfast egg rolls is all about prep and temperature. Here’s what really helps me nail them every time so you’ll have the best results in your kitchen.
- Dry the potatoes well: After grating your potato, soak it briefly in cold water and then squeeze out as much moisture as you can. This prevents sogginess and helps with crispiness.
- Don’t overfill the egg rolls: Too much filling causes leaks or bursts while cooking. Measure your filling amounts consistently.
- Maintain oil temperature: Frying at the right temperature (360-370°F) is key for crispy rolls that aren’t greasy. Use a thermometer if you can—it’s a game changer.
- Cool filling before rolling: This small step prevents wrappers from getting soggy and lets the rolls seal nicely.
How to Serve Loaded Breakfast Egg Rolls Recipe
Garnishes
I like to serve these egg rolls with a little side of salsa—something fresh and tangy cuts through the richness perfectly. A dollop of sour cream or a sprinkle of fresh chopped chives adds a little extra flair. And sometimes, I toss on some pickled jalapeños for a spicy bite—it’s so good!
Side Dishes
The egg rolls get a lot of love on their own, but I often serve them with a simple green salad or fresh fruit salad to lighten the whole meal. A side of crispy breakfast potatoes or even some roasted asparagus pairs well for a more substantial brunch.
Creative Ways to Present
For a brunch party, I love arranging these egg rolls on a long wooden board, sprinkled with fresh herbs and surrounded by tiny bowls of different dips—think spicy mayo, guacamole, or sweet chili sauce. It makes the spread feel special and inviting, and guests love trying all the combos!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and believe me, that’s rare!), store cooked egg rolls in an airtight container in the fridge for up to 3 days. I like to place paper towels between layers to keep them crispy when reheating.
Freezing
These egg rolls freeze beautifully! Just roll them and place them on a baking sheet in the freezer until firm, then transfer to a resealable bag. They keep well up to a month. When you want to enjoy them, just fry or bake directly from frozen for a quick breakfast win.
Reheating
To reheat, I prefer popping the egg rolls in a preheated oven at 375°F for about 10 minutes or until crisp again. You can also use an air fryer if you have one, which revives that crispness quickly without drying them out.
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