Breakfast Egg Rolls

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Breakfast Egg Rolls
  • Prep 45 min
  • Total 45 min
  • Servings 15
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Egg rolls for breakfast? Tasty egg-bake ingredients get all wrapped up in this unique twist on a brunch fave.
By Jessica Walker
Created Sep 18, 2014


  • 1 box Betty Crocker™ Seasoned Skillets™ hash brown potatoes
  • Margarine called for on box
  • 6 eggs
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/3 cup bacon pieces
  • Salt and pepper, to taste
  • 1 package (1 lb) egg roll skins
  • 2 cups shredded Cheddar cheese (8 oz)
  • Vegetable oil, for frying


  • 1
    In 12-inch skillet, cook hash browns as directed on box. Set aside.
  • 2
    In large bowl, beat eggs and water with whisk. In 10-inch skillet, melt butter; cook eggs in butter. After eggs are cooked, stir in hash browns and bacon pieces. Add salt and pepper.
  • 3
    Place egg roll skins on large work surface. Spoon 1/3 cup egg mixture on center of each skin. Top each with 2 tablespoons shredded cheese.
  • 4
    For each egg roll, bring up bottom corner; fold in side corners, and roll up. Bring down top corner; wet with small amount of water to stick.
  • 5
    In 8-inch skillet, heat oil until hot. Fry egg rolls in oil until crispy; shake off excess oil, and place on cooling rack to cool slightly. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can change up the flavor profile by using cooked sausage or ham instead of bacon.
  • tip 2
    You can serve with a dipping sauce like salsa, a cheese sauce or even syrup, depending how adventurous you are feeling!


Nutrition Facts are not available for this recipe
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