Name: Breakfast Eggrolls with Sausage Gravy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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)

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Breakfast egg rolls with sausage gravy are a breakfast lover’s dream wrapped in a crispy wrapper and baked to golden, crispy perfection. If you are even remotely a fan of either egg rolls or breakfast whenever wherever, you need this satisfying combination in your life!

We love breakfast.

Any day, anytime.

For actual breakfast.

Or for lunch.

And- gasp- even for dinner.

You name a time and place and we are down for a hearty breakfast, especially if there’s sausage gravy involved!

And boy oh boy did the sons love this kitchen wizardry that we cooked up!

It’s so fun to watch them devour this meal with so much enthusiasm you’d think a tornado tore through the kitchen leaving nothing behind but egg roll crumbs.

So worth it.

Ingredients

To make this you’ll need:

Ground sausage– I always use pork, but you could in theory use turkey.
Flour– All purpose
Milk
Shredded hash browns– Regular or southwestern seasoned
Eggs– The amount will vary between 3 and 4
Water
Cheddar cheese– Shredded sharp cheddar
Salt and pepper– To taste
Egg roll wrappers– Not wonton wrappers! They won’t be as crisp, and are really too small to hold a decent amount of the chunky filling.
Cooking spray or canola oil

How to Make

We’re going to break this down into 3 parts:

Making the sausage gravy
Cooking the filling
Assembling and making the egg rolls

How to Make the Sausage Gravy

In a large skillet, brown the sausage.

Once it’s brown, drain the cooked sausage.

Remove a 1/2 cup of the cooked sausage and add it to a mixing bowl.

Set the bowl aside for the filling.

Then whisk the flour into the sausage fat in the skillet until it forms a golden brown paste.

Slowly add in the milk, stirring continuously, while it thickens.

Salt and pepper the gravy, to taste.

Turn the gravy to low heat so that it stays warm while making the egg rolls.

Making the filling

Mix the eggs and water and then scramble the eggs in a small skillet until just set.

Add the scrambled eggs to the reserved sausage.

Then stir in the potatoes and cheese to the sausage and egg mixture along with a half cup of the sausage gravy.

Season everything with salt and pepper and stir well.

Assembling and making the egg rolls

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.

Then, fold over one half of the wrapper to make a triangle, keeping about a 1/2 inch of the bottom part of the wrapper still exposed.

Brush a little water along that edge to help seal the egg rolls.

Then fold in 2 sides forming the egg roll shape and 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.

Enjoy!

Storing leftovers

Store leftover breakfast egg rolls in an airtight container or ziplocking bag in the fridge for up to 3 days.

For the gravy, store leftover gravy in an airtight container or mason jar for up to 3 days.

Make sure to reheat the egg rolls in a hot oven or in the air fryer to keep them crispy.

Can I make these ahead of time?

You can!

Just store them as directed above and reheat and serve when you are ready to eat them.

Can These Be Fried?

While baking definitely makes these breakfast egg rolls healthier, it’s no secret that the crispiest egg rolls result from being fried in oil.

If you’d prefer using the traditional frying method, these will be just as easy and extra crispy.

You can fry them in a heavy bottomed skillet in a couple of inches of hot canola oil.

Fry until just until golden brown on one side, then carefully flip them using a pair of tongs and fry until the other side is also golden brown and crispy.

Transfer them to a layer of paper towels to drain excess grease.

Allow the egg rolls to cool significantly before serving as trapped grease may still be HOT.

Tips and Tricks

Use whole milk for the best gravy.
Don’t discard the fat from the skillet. You want it to thicken & flavor the gravy.
It’s ok to slightly undercook the eggs. They will cook the rest of the way as the egg rolls bake.

Other Unique Egg Roll Recipes

Breakfast egg rolls with sausage gravy are one of our favorite takes on this Asian appetizer.

Make them and enjoy!

Looking for other unique egg roll recipes?

Try these:

If you’ve tried these BREAKFAST EGG ROLLS WITH SAUSAGE GRAVY, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!