We’ve said it before, and well say it again. And probably again, again at some point in the future. We love breakfast. Any day, anytime. For actual breakfast. For lunch. For dinner. We also love egg rolls. Because… eggrolls.
One evening the hubs and I worked some crazy kitchen magic and created this most amazing hybrid. Breakfast eggrolls, with creamy sausage gravy for dipping. It had to have had some divine inspiration behind it. But, like always with eggrolls and sons … there was one small problem.
“Frying things is like giving your kids an ice cream cone: they love it so much and watching them eat it is a blast, but when it’s all over, you’re left looking at the aftermath of the F5 dairy tornado that engulfed your child and everything within a 5 foot radius and now you have to use an entire Costco pack of wipes to clean up the evidence so Mama doesn’t realize you took the boys for ice cream at 10am…after a trip to the donut shop.”
One of my favorite parenting, true story, first world problem quotes ever. We’ve all been there. And sometime we have the fore-thought not to go there again. Other times, well hind-sight is 20/20. But fried things taste so good, despite the weather forecast of caloric hurricanes and grease storms. Luckily, I figured out a way to get that same delicious, delicate crisp on our homemade eggrolls AND manage to avoid any messy aftermath.
- 1 lb ground pork sausage
- 4 tbsp flour
- 4 cups milk
- 3 cups shredded hash browns, regular or southwestern seasoned
- 3 – 4 eggs
- 2 tbsp water
- 1 cup shredded sharp cheddar cheese
- salt and pepper, to taste
- egg roll wrappers
- cooking spray, or canola oil
- In a large skillet, brown sausage. Drain the cooked sausage. Remove a 1/2 cup of the cooked sausage to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add in the milk, stirring continuously, while it thickens. Salt and pepper the gravy, to taste. Keep on low heat so that it stays warm while making the egg rolls.
- Mix the eggs and water and then scramble the eggs in a small skillet until just set. Don't worry, they will finish cooking when baked. Add the scrambled eggs to the reserved sausage.
- Add the potatoes and cheese to bowl with the cooked sausage and eggs. Stir in a 1/2 cup of the reserved sausage gravy. Season with salt and pepper and stir well one last time to blend everything together.
- To make the egg rolls, take an egg roll wrapper and put about 1/3 cup of the potato sausage mixture just below the center. Fold over one half to make a triangle. You should have about a 1/2 inch of the bottom part of the wrapper still exposed. With you finger brush a little water along that edge to help seal the egg rolls. Then fold in 2 sides forming the egg roll shape. Then roll up the rest of the way into a sealed egg roll. If you're having trouble, use the package pictorial as a guide.
- Spray the outside of the egg rolls with cooking spray, or lightly brush them with canola oil. Bake at 425 degrees for 12-15 minutes, or until golden brown and crispy on the outside.
- Serve with a bowl of sausage gravy for dipping
- These can also be cooked by frying them in canola oil.
Photos updated 4/15/16