Breakfast Sausage Egg Rolls
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Cook time: 
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Serves: 8 - 10 egg rolls
Breakfast Sausage Egg Rolls with hash browns, sausage, scrambled eggs rolled in a egg roll wrapper and served with sausage gravy.
  • 3/4 lb. reduced fat sausage
  • 4 tablespoons flour
  • 4 cups milk
  • 3 cups shredded hash browns
  • 3 – 4 eggs
  • 2 tablespoons water
  • 1 cup sharp cheddar cheese
  • salt and pepper
  • Oil for frying
  1. Brown sausage in a skillet. Remove 1/2 cup to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add milk and stir several times while it thickens. Add salt and pepper to taste. Keep warm while making egg rolls.
  2. Mix eggs with the water and scramble the eggs. Cook eggs in a small frying pan just until set. Add to sausage. (Don’t cook all the way through, they will finish cooking when you make the egg rolls.)
  3. Into the bowl with the sausage add the potatoes and cheese. Add 1/2 cup of the sausage gravy mixture. Season with salt and pepper to taste. Stir to blend together.
  4. To make egg rolls, take a 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 egg roll.
  5. To fry the egg rolls, heat oil to 325º. Drop egg rolls into hot oil. Fry for 3 – 4 minutes or until golden brown. Drain on a paper towel.
  6. Serve with a bowl of sausage gravy.
  7. Inspired by my friend Gretchen Mora who posted these egg rolls one day on her Facebook page and I have been wanting to make them ever since. Yummy!
Recipe by Recipes Food and Cooking at