Crispy Breakfast Egg Rolls: Better Than Takeout
Crispy Breakfast Egg Rolls: Golden, flaky, and packed with savory filling. Better than takeout, these homemade egg rolls are perfect for a satisfying breakfast. After making these many times, I’ve discovered the trick to getting them crispy every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Chickpea Orzo Soup for Cozy Dinners and Fudgy Chocolate Brownie Cookies.
Why This Crispy Breakfast Egg Rolls: Better Than Takeout Is Pure Comfort
- Golden, crispy exterior
- Packed with savory breakfast filling
- Easy to make at home
- Better than takeout
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
- Scrambled eggs
- Hash browns
- Breakfast sausage
- Shredded cheese
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Optional: Syrup
- Optional: Sour cream
- Optional: Salsa
📝 Ingredient Notes
- Egg roll wrappers: Use square wrappers for this recipe.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking. → See on Amazon
- Sharp knife — Makes it easy to cut and prep ingredients. → See on Amazon
How to Make Crispy Breakfast Egg Rolls: Better Than Takeout
- Prepare the filling: Cook breakfast sausage, hash browns, and scramble eggs. Mix in shredded cheese and seasonings.
- Assemble the egg rolls: Lay an egg roll wrapper flat, add a spoonful of filling, fold into a triangle, and roll up tightly. Seal with a bit of water.
- Cook the egg rolls: Heat oil in a large skillet over medium heat. Add egg rolls and cook until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
Cook's Tips for Perfect Crispy Breakfast Egg Rolls: Better Than Takeout
- Common mistake and fix: Not sealing the egg rolls properly can cause them to fall apart. Make sure to seal them tightly with a bit of water.
- Pro tip: For extra crispy egg rolls, brush them with a bit of oil before frying.
- Pro tip: You can make the filling ahead of time and store it in the fridge until ready to use.
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 the egg rolls ahead of time and store them in the fridge for up to 1 day before cooking.
Freezing Crispy Breakfast Egg Rolls: Better Than Takeout
Freeze uncooked egg rolls for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. This may make them soggy.
Recipe Notes
- Chef tip: For a vegetarian version, omit the breakfast sausage and add more vegetables like bell peppers or spinach.
- Best substitution: You can substitute the breakfast sausage with cooked bacon or ham.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your egg rolls are not crispy, try cooking them at a slightly higher temperature or for a longer period of time.
Want to level up this recipe?
Deep fryer or air fryer — Ensures even cooking and a crispy exterior. → Check price on Amazon
Crispy Breakfast Egg Rolls: Better Than Takeout
Ingredients
Main Ingredients
- Egg roll wrappers
- Scrambled eggs
- Hash browns
- Breakfast sausage
- Shredded cheese
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
Optional Toppings
- Syrup
- Sour cream
- Salsa
Instructions
- Prepare the filling: Cook breakfast sausage, hash browns, and scramble eggs. Mix in shredded cheese and seasonings.
- Assemble the egg rolls: Lay an egg roll wrapper flat, add a spoonful of filling, fold into a triangle, and roll up tightly. Seal with a bit of water.
- Cook the egg rolls: Heat oil in a large skillet over medium heat. Add egg rolls and cook until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
Notes
- Chef tip: For a vegetarian version, omit the breakfast sausage and add more vegetables like bell peppers or spinach.
- Best substitution: You can substitute the breakfast sausage with cooked bacon or ham.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your egg rolls are not crispy, try cooking them at a slightly higher temperature or for a longer period of time.
Storage
- Fridge: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked egg rolls for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. This may make them soggy.
- Make ahead: You can assemble the egg rolls ahead of time and store them in the fridge for up to 1 day before cooking.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 20g
- Carbs: 25g
- Fiber: 2g
- 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 them ahead of time and store them in the fridge for up to 1 day before cooking.
This could be due to not cooking them long enough or at a high enough temperature. Try cooking them at a slightly higher temperature or for a longer period of time.
Yes, you can freeze uncooked egg rolls for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
Preheat your air fryer to 375°F (190°C). Place the egg rolls in the basket, making sure they are not overlapping. Cook for 8-10 minutes or until golden brown and crispy, flipping them halfway through.
The best way to reheat these egg rolls is in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
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!
