Breakfast Egg-roll Recipe

Tired of the same old boring recipes, being served to you in the same old boring way? So was I… In an effort to change up my daily breakfast I decided to try and take a more unique spin on breakfast, with breakfast egg rolls. It features all the staples of breakfast, at least in my house, in a creative new way.

Takes approximately 45 minutes, and makes 12-13 eggrolls.

The ingredients are as follows:

Spices:

• 1 Tbsp Onion Powder

• 1 Tbsp Garlic Powder

• 1 1/2 Tsp salt

• 1 Tsp Paprika

• 1/2 Tsp of Pepper

Components:

• 1/2 Lb of Bacon

• Eggroll Wrappers

• 2 1/2 cups of Frozen Shredded Potatoes

• 1/2 of Cheddar Jack Cheese Blend

• 5 Eggs

• 3 Tbsp Heavy Cream

• Butter

Here is what I did:

1. Preheat the oven/air fryer to 375 degrees Fahrenheit

2. Put 2 Tbsp butter in a frying pan, on medium heat. Once it is warmed put the 2 1/2 cups of frozen potatoes and half of the spice blend.

3. In 2-3 minutes flip and put the rest of the spice blend on.

4. Cook for another 8 or so minutes (until the potatoes have softened), adding a bit more butter if the potatoes need more moisture while cooking.

5. Once the potatoes are cooked, set them aside and dice up the 1/2 Lb of bacon.

6. Cook the bacon over medium heat, to your bacon preference. Approximately 5-8 minutes. Set aside.

7. In a bowl whisk the 5 eggs and heavy cream. In a clean pan, cook the bacon over medium heat for 1-2 minutes and add bacon, eggs, and cheese. Cook for another 3 minutes until the eggs are cooked and take it off the heat.

The mix should look something like this:

8. Add about 1 spoonful to each egg-roll and fold the bottom corner over the filling, then the left and right side fold in and roll. Seal the edge with some egg wash.

9. Then put it in the oven for 8 minutes and then flip and cook for another 5-6 minutes.

(Careful it will be very hot)

Then Ta-da! Breakfast Eggrolls!