Crispy Breakfast Egg Rolls
Start your day with these Crispy Breakfast Egg Rolls. After making these many times, I’ve perfected the technique to get them golden and crispy every time. The trick I discovered is to not overstuff the wrappers. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler French Toast Bake and Easy Sushi Bake.
Why This Crispy Breakfast Egg Rolls Is Pure Comfort
- Better than takeout
- Crispy and golden
- Filled with your favorite breakfast ingredients
- Ready in just 20 minutes
What You'll Need for Crispy Breakfast Egg Rolls
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Egg roll wrappers
- Eggs
- Shredded cheese
- Breakfast meat (ham, bacon, or sausage)
- Salt
- Pepper
- Garlic powder
- Optional: Salsa
- Optional: Sour cream
- Optional: Guacamole
📝 Ingredient Notes
- Egg roll wrappers: Use store-bought wrappers for ease.
- Breakfast meat: Choose your favorite or use a combination.
🛒 Tools & Equipment I Recommend
- Egg roll wrappers — Make your own egg rolls at home → See on Amazon
- Non-stick skillet — Even cooking and easy cleanup → See on Amazon
How to Make Crispy Breakfast Egg Rolls
- Prepare the filling: Scramble eggs with salt, pepper, and garlic powder. Cook breakfast meat until crispy. Mix scrambled eggs, cheese, and breakfast meat.
- Assemble the egg rolls: Lay an egg roll wrapper flat. Place a spoonful of filling in the center. Fold in the sides 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 and crispy, about 2-3 minutes per side.
Cook's Tips for Perfect Crispy Breakfast Egg Rolls
- Common mistake and fix: Don't overstuff the wrappers. This can cause them to tear and make it harder to seal.
- Time-saving tip: Prepare the filling ahead of time and store in the fridge until ready to use.
- Nutritional tip: Use lean breakfast meat and part-skim cheese to reduce fat and calories.
Storing & Reheating Crispy Breakfast Egg Rolls
Short-Term Storage
Store in an airtight container in the fridge. Store leftover egg rolls in the fridge for up to 3 days. Make-ahead tip: Prepare the filling ahead of time and assemble the egg rolls just before cooking.
Freezing Crispy Breakfast Egg Rolls
Freeze uncooked egg rolls for up to 1 month. Cook from frozen, adding a few minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but be careful as they can become soggy.
Recipe Notes
- Chef tip: For extra crispy egg rolls, dust them lightly with cornstarch before frying.
- Best substitution: Use tofu or tempeh as a vegetarian substitute for breakfast meat.
- Make-ahead: Prepare the filling and assemble the egg rolls up to a day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily 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 time.
Want to level up this recipe?
Egg roll maker — Evenly cook and crisp up your egg rolls → Check price on Amazon
Crispy Breakfast Egg Rolls
Ingredients
Main Ingredients
- Egg roll wrappers
- Eggs
- Shredded cheese
- Breakfast meat (ham, bacon, or sausage)
Seasonings
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Salsa
- Sour cream
- Guacamole
Instructions
- Prepare the filling: Scramble eggs with salt, pepper, and garlic powder. Cook breakfast meat until crispy. Mix scrambled eggs, cheese, and breakfast meat.
- Assemble the egg rolls: Lay an egg roll wrapper flat. Place a spoonful of filling in the center. Fold in the sides 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 and crispy, about 2-3 minutes per side.
Notes
- Chef tip: For extra crispy egg rolls, dust them lightly with cornstarch before frying.
- Best substitution: Use tofu or tempeh as a vegetarian substitute for breakfast meat.
- Make-ahead: Prepare the filling and assemble the egg rolls up to a day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily 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 time.
Storage
- Fridge: Store leftover egg rolls in the fridge for up to 3 days.
- Freezer: Freeze uncooked egg rolls for up to 1 month. Cook from frozen, adding a few minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, but be careful as they can become soggy.
- Make ahead: Prepare the filling ahead of time and assemble the egg rolls just before cooking.
Nutrition Per Serving
- Calories: 250
- Protein: 15g
- Fat: 12g
- Carbs: 20g
- Fiber: 1g
- Sugar: 1g
- Sodium: 700mg
- Cholesterol: 200mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Breakfast Egg Rolls FAQs
Yes, prepare the filling ahead of time and assemble the egg rolls just before cooking. You can also freeze uncooked egg rolls for up to 1 month.
Ensure your oil is hot enough and not overcrowding the pan. Also, try dusting the egg rolls lightly with cornstarch before frying.
Tofu or tempeh can be used as a vegetarian substitute for breakfast meat. Simply crumble and cook until crispy.
Yes, cook at 375°F for 5-7 minutes, flipping halfway through, until golden and crispy.
Reheat in the oven at 350°F for 10-15 minutes for the best results. The microwave can make them soggy.
A Warm Final Note
I can’t wait for you to try Crispy Breakfast Egg Rolls 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!
