Breakfast Eggrolls recipes
This recipe outlines the creation of savory breakfast eggrolls, perfect for a unique and satisfying meal. It involves cooking breakfast sausage, scrambling eggs with diced vegetables and black beans, then combining these with cheese. The flavorful mixture is then wrapped in eggroll wrappers and deep-fried until golden and crispy.
Equipment
- 1 Large skillet or frying pan For cooking sausage, vegetables, and eggs.
- 1 Large Mixing Bowl For combining the egg roll filling.
- 1 Cutting Board and Chef's Knife For dicing vegetables.
- 1 Deep Pot or Deep Fryer For frying the eggrolls to golden perfection.
- 1 Slotted Spoon or Tongs For safely handling and removing fried eggrolls.
Ingredients
Main
- 6-8 oz breakfast sausage
- ½ cup yellow onion diced
- ¼ cup red pepper diced
- ¼ cup green pepper diced
- 6 eggs beaten
- 1 cup mexican styled shredded cheese
- ¾ cup black beans drained and rinsed
- 2 tablespoons butter divided
- 12 eggroll wrappers
- vegetable oil
Instructions
- Brown breakfast sausage in a large skillet over medium heat, breaking it apart. Drain any excess fat and set aside.
- In the same skillet, melt 1 tablespoon of butter. Sauté diced yellow onion, red pepper, and green pepper until tender-crisp, about 3-5 minutes.
- Add the remaining 1 tablespoon of butter to the skillet. Pour in the beaten eggs and scramble until just set.
- Combine the cooked sausage, sautéed vegetables, scrambled eggs, shredded Mexican cheese, and drained black beans in a large mixing bowl. Mix thoroughly and let cool slightly.
- Lay an eggroll wrapper on a clean surface with a corner pointing towards you. Place about 2-3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the side corners. Roll tightly upwards, sealing the top corner with a little water or egg wash. Repeat for all wrappers.
- Heat vegetable oil in a deep pot or deep fryer to 350-375°F (175-190°C).
- Carefully place 2-3 eggrolls at a time into the hot oil, ensuring not to overcrowd the pot.
- Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
- Remove eggrolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
Notes
Ensure the breakfast sausage is thoroughly browned and excess fat is drained to prevent a greasy filling. When sautéing vegetables, cook them until tender-crisp; overcooking will make them mushy. Do not overcook the scrambled eggs; they should be just set to maintain moisture. Allow the filling to cool slightly before assembling; a warm filling can tear delicate wrappers. Keep eggroll wrappers covered with a damp cloth to prevent drying. Maintain frying oil temperature between 350-375°F (175-190°C) for crispy, golden eggrolls without over-browning or soaking up too much oil. Consider adding a pinch of red pepper flakes to the filling for a subtle kick.