Cheesy Breakfast Egg Rolls

To make cheesy breakfast egg rolls, start by whisking 4 large eggs with salt and pepper, then scramble them in a non-stick pan until soft. In a bowl, combine the scrambled eggs with 0.5 cup each of shredded cheddar and mozzarella cheese, crumbled breakfast sausage, and optional chopped green onions. Lay an egg roll wrapper in a diamond shape, spoon 2-3 tablespoons of the mixture onto it, fold and roll tightly, sealing the edges with water. Heat oil in a deep pan to 350°F (175°C) and fry the egg rolls for 3-4 minutes until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

Traditional egg roll wrappers contain gluten, so they are not suitable for a gluten-free diet. However, you can substitute regular egg roll wrappers with gluten-free wrappers or use rice paper for a gluten-free version of cheesy breakfast egg rolls. Just ensure that all other ingredients, like sausage and cheese, are also gluten-free.

If you want to substitute breakfast sausage in cheesy breakfast egg rolls, you can use cooked and crumbled turkey sausage, bacon, or even plant-based sausage for a vegetarian option. You can also skip the meat altogether and add more vegetables like bell peppers or spinach to enhance the flavor and nutrition.

To store leftover cheesy breakfast egg rolls, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They can be reheated in the oven or air fryer for a crispy texture.

Cheesy breakfast egg rolls pair wonderfully with a variety of dipping sauces. Some popular options include salsa, ketchup, hot sauce, or even a creamy ranch dressing. You can also try serving them with a sweet chili sauce for a delightful contrast to the savory filling.