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Breakfast Egg Rolls

By Jessica Walker
Egg rolls for breakfast? Betty blogger Jessica Walker shows us the way to crispy-fried brunch nirvana.

Whether it is a lazy weekend brunch or a fancy-feeling formal get-together, egg bakes are always a crowd pleaser. To put a little twist on this brunch classic, I wrapped up all the ingredients of my favorite egg bake, and served them egg-roll style! The resulting rolls are addictively delicious and sure to steal the show at your next brunch. Let me show you how to make them!

To start, grab a box of Betty Crocker’s Seasoned Skillet Hash Brown potatoes. Oh my yum! These potatoes are seasoned perfectly and are oh-so easy to prepare, making them the perfect shortcut for this recipe.


Once you’ve cooked up your hash browns, following the directions on the box, set them aside. It’s time to cook up some fluffy scrambled eggs! I like to whisk my eggs with a little water, but you can prepare them however you like. Just grab six eggs and whisk away.


After you have cooked your eggs, stir in your cooked hash browns and some bacon pieces. You could also use cooked sausage or ham, or go meatless and add your favorite veggies. It’s easy to customize this recipe to suit your family’s tastes.


Now it’s time to roll ‘em up. Start by laying out your egg roll skins on a large surface. If you have to do them in batches, making sure to keep the skins in the package until you use them, so they don’t dry out.


Put about 1/3-cup of filling on each egg roll skin, then top with 2 tablespoons shredded cheddar cheese.


Let’s roll! I went straight to my mom for help with this. She is truly the master!


After all the eggy-potato-bacon goodness is tucked in nice rolls, it’s time to fry them up. In a pan of hot oil, carefully fry the egg rolls until they are brown and crispy…just a couple minutes is all you need.


Time to eat! While these are totally delish on their own, feel free to serve them with hot sauce, salsa, sour cream or cheese sauce for dipping if you would like.