Hey guys! This is David, the other half of Forkful of Comfort. I am stepping in for this post since I was the one who made this for Kristen while shes been battling migraines.
These last few days I have been in charge of the kitchen. It's a nice chance for me to flex my kitchen know how. Since I am usually in the kitchen with Kristen anyways I have picked up a few tidbits. Like, she has a small obsession for anything in an egg roll wrapper. So to change up our Saturday morning breakfast I made these (pictures included) It put a smile on her face especially when I brought salsa for her to dip them into.
Remember recipes can be changed to suit your taste, they are like guide lines. Add or remove either way make it your own.
Breakfast Egg Rolls
- 12 large eggs
- 1/4 cup milk
- 16 oz. sausage (or bacon, smoked sausage, etc.)
- 8 oz. cheddar (or your favorite)
- 1 egg, lightly beaten or 2 teaspoons water (for sealing wrappers)
- egg roll wrappers
- salt & pepper, to taste
- oil for frying (opt)
- *Preheat a large skillet over medium heat,add sausage or desired meats. Cook until brown and drain. Place in a large mixing bowl and set aside.
- Wipe pan out with paper towels and return to stove.
- In another mixing bowl crack 12 eggs and add milk. Beat with a fork until well mixed about 1 min. (well beat eggs are more fluffy). Pour into pan, add salt & pepper or any other seasonings as desired and continuously scrap bottom with spatula until eggs are just about dry. If you reach dry then they are over cooked, eggs keep cooking for a few minutes after they are removed from heat.
- Add to mixing bowl with meat, add cheese and mix.
- You can add anything else here, sometimes we add a little hot sauce or chopped chilies, sauteed onion, garlic, shredded hash browns etc. I added both link sausage and about 6 slices of crumbled bacon this time. Keep in mind you want the mixture moist but not wet. Wet will ooze out while cooking making a big mess. Taste and add salt & pepper or anything else as desired.
- In a small dish take 1 egg lightly beaten or water. On a clean space lay out a pile of wrappers. Lay 1 wrapper down like a diamond, place 2 Tablespoons of filling diagonally on wrapper.
- Fold bottom corner over filling, rolling snugly but gingerly half way to cover egg/meat mixture. Fold in both sides snugly against filling, moisten edge of last flap with your finger dipped in egg or water. Roll bottom up to top tucking filling in along the way if needed. Seal top corner with egg or water sealing it. If you see any spots that are open seal that with egg or water too. Repeat until mixture is gone.
- Preheat oven to 400 degrees F, once heated let cook 10 -12 minutes or until browned turning once. OR you can fry these in a large skillet over medium high heat a few at a time in about 2 inches of vegetable or peanut oil. Start with seam side down first. When browned on all sides drain on paper towels. (I have to admit I like the fried ones much better than oven.)
- Served with salsa or other desired dipping sauce
Steps 6 & 7
Makes16 Egg rolls