Breakfast Egg Rolls are a fun and delicious breakfast. They are stuffed with bacon, eggs, and cheese. These egg rolls are easy to make, can be made ahead of time, and even frozen.
1 teaspoon butter
1/2 cup cheddar cheese * shredded
4 slices bacon * cooked, and crumbled
4 egg roll wrappers
Depending on the cooking method you are using, preheat a deep fryer to 350°F, or an oven to 425°F, or an air-fryer to 390°F.
Crack the eggs into a small bowl, season with salt and pepper and whisk until well blended.
Add the butter to a medium frying pan, over medium heat.
Sprinkle the cheddar cheese and crumbled bacon onto the top of the eggs and stir to combine until the eggs are cooked through.
Lay an egg roll wrapper on a flat surface so that one point is facing you. Brush the edges with water.
Place 1/4 of the egg mixture onto the center of the wrapper. Fold in the left and right corners, then fold the bottom corner up. Roll the egg roll away from you and seal the top point with more water, if needed. Repeat with the remaining 3 wrappers.
To Deep Fry: Arrange the egg rolls in the frying basket so that they don’t overlap. Lower into the hot oil and fry under golden brown, approximately 2-3 minutes. Drain on paper towels.
To Bake: place the egg rolls on a baking sheet and lightly brush both sides with olive oil. Bake for 12-15 minutes or until golden brown.
To Air Fry: place the egg rolls in the basket so that they are not touching and lightly brush with olive oil. Air fry for 8 minutes, flipping halfway through cooking.
Tips and Techniques
You can swap out bacon for cooked sausage or ham, if preferred.
Shred cheese from a block for the best melting and texture.
Store leftover egg rolls in an airtight container in the refrigerator. Use within 2-3 days for the best results.