Ingredients
| Large eggs |
10-12
|
| Butter |
2 tbsp
|
| Breakfast sausage |
1 tube
|
| Red bell pepper |
1
|
| Green onion |
1 bundle
|
| Shredded sharp cheddar cheese |
2 cups
|
| Salt and pepper |
To taste
|
| Canola oil | |
| Egg roll wrappers |
15
|
| Breakfast gravy to dip (optional) | |
| Salsa verde to dip (optional) | |
| Syrup to dip (optional) |
Directions
- CRACK and BEAT eggs in a large bowl.
- ADD the butter to a pan and MELT.
- ADD eggs and SCRAMBLE until cooked. REMOVE and SET ASIDE.
- In the same pan, COOK the sausage until brown. DRAIN any grease and SET ASIDE.
- CHOP veggies finely.
- In a large bowl, COMBINE cooked eggs and sausage, peppers, onions, and cheese. SEASON with salt and pepper and MIX until it’s all combined.
- In a separate skillet, HEAT canola oil up to 320°F.
- PLACE a few scoops of filling in each egg roll wrapper, making sure not to overstuff them. WRAP closed. Use a little bit of water to seal the edges of the egg rolls shut. REPEAT until all filling has been used.
- FRY in the oil on each side until golden brown, about 2 minutes per side.
- REMOVE and PLACE on a wire rack to strain any grease off.
- SERVE immediately and ENJOY!