Breakfast Eggrolls with Sausage Gravy

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. If you’re even remotely a fan of breakfast, then you need these Breakfast Eggrolls with Sausage Gravy in your life.

Breakfast 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 … well, there was one small problem.

Breakfast Eggrolls with Sausage Gravy 4

“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.”

Breakfast Eggrolls 3

One of my favorite parenting, true story, first world problem quotes ever.

We’ve all been there. And sometimes 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: Breakfast Eggrolls with Sausage Gravy. 

Breakfast Eggrolls with Sausage Gravy

These AM eggrolls have three staple breakfast favorites (sausage, hashbrowns, scrambled eggs) all rolled up in one convenient crunchy package with sausage gravy on the side for dipping.
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  • 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

 Breakfast Eggrolls


38 thoughts on “Breakfast Eggrolls with Sausage Gravy

      1. Definitely the possibilities and varieties are endless and taste enhances when you exchange ideas. Happy cooking <3 <3

  1. I’ve made many with tortillas but never with egg roll wrappers. Great idea! Might be nice to do mini ones and freeze for when my grandkids visit! Even the sausage gravy could be frozen in small tubs. Hm. Must try!

    1. Ohhh! I love how you think, Audrey. This would freeze great, and it will be a great grab and go option in the mornings for the sons. I haven’t used tortillas to make egg roll type things before, but love love love using them to make taquitos of any kind, even breakfast-y fiesta ones.

  2. Wow- this is a great breakfast idea and one I’d not seen before! We love breakfast too- it’s our fav meal. THANK you for sharing this recipe. I’m going to make these! Visiting from Freedom Fridays. Happy New Year 🙂

    1. I’m so glad you enjoyed it. You’ll have to let us know what you think! I l love it when I can make some of our tried and trues just a little bit different and ‘new’.

  3. While many people like breakfast all day long, I would have never thought of making egg rolls a breakfast food. I’m especially impressed with how you avoid the frying mess here. I’m sure these will be as big of a hit at the fiesta as they are at your house! And, of course, happy 2015!! 🙂

  4. Could these be made, say the night before and then baked/fried in the morning? Or would the wrapper possibly get soggy or too soft? We host a Family Breakfast on the first Sunday of the month and these would appeal to all ages. Thanks!

    1. I would think so, and wouldn’t risk it without giving it at test run ahead of time. Otherwise, I’d make all of the ingredients the night before, including the gravy and then reheat and wrap them right before ready to roll and fry/bake. The gravy can easily be reheated right before the meal.

    1. I always find them in the refrigerated part of my grocery store’s produce section. If you don’t see them, just ask- they’ll know where to tell you to find them.

  5. When making your sausage gravy start with a 1\4 lb of bacon cut in 1\4 inch peices in a black iron skillet than fry the sausage in the same skillet, the bacon ad’s tons of flavor…This idea is from an old Pennsylvania farmer.

    1. That’s a great tip, Tom. And there’s nothing quite as good as when it’s made in a cast iron skillet 🙂

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