Crispy Breakfast Egg Rolls – Better Than Takeout
Make crispy, golden Breakfast Egg Rolls at home that are better than takeout. After making these many times, I discovered the trick to keeping them crispy and preventing sogginess. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy High Protein Pancake Muffins and Cheesy Chicken and Sausage Pasta.
Why This Crispy Breakfast Egg Rolls – Better Than Takeout Is Pure Comfort
- Golden, flaky exterior
- Packed with savory breakfast filling
- Crispy and never soggy
- Easy to make at home
What You'll Need for Crispy Breakfast Egg Rolls – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Egg roll wrappers
- Eggs
- Hash browns
- Breakfast sausage
- Shredded cheese
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Optional: Sour cream
- Optional: Salsa
- Optional: Guacamole
📝 Ingredient Notes
- Egg roll wrappers: Use square wrappers for breakfast size.
🛒 Tools & Equipment I Recommend
- Egg Roll Maker — Ensures even cooking and crispy results. → See on Amazon
- Non-stick Skillet — Prevents sticking and ensures even browning. → See on Amazon
How to Make Crispy Breakfast Egg Rolls – Better Than Takeout
- Prepare the filling: Cook breakfast sausage, mix with hash browns, scrambled eggs, and shredded cheese. Season with salt, pepper, garlic powder, onion powder, and paprika.
- Assemble the egg rolls: Place a spoonful of filling onto an egg roll wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal with a bit of water.
- Cook the egg rolls: Heat oil in a skillet over medium heat. Add egg rolls, seam side down, and cook until golden brown and crispy. Flip and cook the other side. Drain on paper towels.
Cook's Tips for Perfect Crispy Breakfast Egg Rolls – Better Than Takeout
- : For extra crispiness, freeze the assembled egg rolls for 15 minutes before cooking.
- Common mistake and fix: To prevent soggy egg rolls, don't overstuff them and make sure they're sealed tightly.
- : For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway.
Storing & Reheating Crispy Breakfast Egg Rolls – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover egg rolls in the fridge for up to 3 days. Make-ahead tip: The filling can be made ahead and stored in the fridge for up to 2 days.
Freezing Crispy Breakfast Egg Rolls – Better Than Takeout
Freeze uncooked egg rolls for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, flipping halfway.
Recipe Notes
- Chef tip: For a vegetarian version, omit the breakfast sausage and add diced bell peppers and onions.
- Best substitution: Substitute the hash browns with diced potatoes for a similar texture.
- Make-ahead: Freeze cooked egg rolls for up to 2 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the egg rolls are browning too quickly, reduce the heat and flip them more frequently.
Want to level up this recipe?
Instant Read Thermometer — Ensures safe cooking temperature for the sausage filling. → Check price on Amazon
Crispy Breakfast Egg Rolls – Better Than Takeout
Ingredients
Main Ingredients
- Egg roll wrappers
- Eggs
- Hash browns
- Breakfast sausage
- Shredded cheese
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
Optional Toppings
- Sour cream
- Salsa
- Guacamole
Instructions
- Prepare the filling: Cook breakfast sausage, mix with hash browns, scrambled eggs, and shredded cheese. Season with salt, pepper, garlic powder, onion powder, and paprika.
- Assemble the egg rolls: Place a spoonful of filling onto an egg roll wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal with a bit of water.
- Cook the egg rolls: Heat oil in a skillet over medium heat. Add egg rolls, seam side down, and cook until golden brown and crispy. Flip and cook the other side. Drain on paper towels.
Notes
- Chef tip: For a vegetarian version, omit the breakfast sausage and add diced bell peppers and onions.
- Best substitution: Substitute the hash browns with diced potatoes for a similar texture.
- Make-ahead: Freeze cooked egg rolls for up to 2 months. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the egg rolls are browning too quickly, reduce the heat and flip them more frequently.
Storage
- Fridge: Store leftover egg rolls in the fridge for up to 3 days.
- Freezer: Freeze uncooked egg rolls for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, flipping halfway.
- Make ahead: The filling can be made ahead and stored in the fridge for up to 2 days.
Nutrition Per Serving
- Calories: 220
- Protein: 10g
- Fat: 12g
- Carbs: 18g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 120mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Breakfast Egg Rolls – Better Than Takeout FAQs
Yes, you can assemble the egg rolls ahead of time and store them in the fridge for up to 2 days. Cook them as directed when ready to serve.
Overstuffing the egg rolls and not sealing them tightly can cause sogginess. Make sure to seal them well and don't overstuff them.
Yes, cook the egg rolls in the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden and crispy.
Reheat in the oven at 350°F (180°C) for 10-15 minutes for the best texture. The microwave can make them soggy.
Yes, you can use frozen hash browns. Thaw them slightly before using and squeeze out excess moisture.
A Warm Final Note
I can’t wait for you to try Crispy Breakfast Egg Rolls – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
