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Breakfast Egg Rolls

Looking for a really unique breakfast? Try these baked egg rolls filled with sausage, Better'n Eggs® and Simply Potatoes®. This recipe makes about 30 egg rolls so plan to make this for a crowd or cut the recipe in half.


  • 1 package (16 ounces) ground pork sausage, thaw if frozen
  • 1 package (16 ounces) Better’n Eggs®*
  • 1 package Simply Potatoes® Southwest Style Hash Browns
  • 2 cups (8 ounces) Crystal Farms® Shredded Cheddar Cheese
  • 2 packages (16 ounces each) fresh egg roll wrappers**
  • 3 tablespoons water
  • 3 tablespoons butter or margarine, melted


1. Heat oven to 450°F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.

2. In same skillet cook Better’n Eggs over low heat until scrambled. Add Better’n Eggs, Simply Potatoes and cheese to large bowl. Stir until well blended.

3. To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup Simply Potatoes mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers.

4. Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown.


*Substitute 8 whole eggs, lightly beaten.

**Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.

For easy how-to steps on assembling egg rolls look inside the egg roll wrap package.

Nutrition Facts

Serving Size: 1 egg roll
Calories 174; Total Fat 6g; Saturated Fat 3g; Cholesterol 33mg; Sodium 228mg; Carbohydrate 21g; Dietary Fiber 1g; Protein 8g

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