Breakfast Egg Rolls

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Breakfast Egg Rolls

Joan
This was a tough recipe to write because you only need a small amount of the sausage gravy. When I made the sausage gravy, I make a pound. You really only need about 3-4 ounces. So, that said, I will put in the directions to make a 1/4 batch. Also, I generally made my own gravy, but for this recipe today, I used a packaged gravy – Pioneer Country Gravy mix.
Serves 4
Course Breakfast
Servings 4

Ingredients
  

  • 4 egg roll wrappers
  • 2 eggs, beaten and cooked as scrambled eggs
  • 1 cup shredded, frozen hash browns, thawed and cooked
  • 4 oz ground breakfast sausage
  • 1 packet Pioneer or similar country gravy mix, prepared according to package directions

Instructions
 

  • Cook sausage in a pan until done. Add in 1 tablespoons of prepared country gravy and mix well.
  • On an egg roll wrapper, lay down 1 tablespoon of hashbrowns in a line, on top of that lay down 1/4 of the eggs and 1 1/2 tablespoons of sausage gravy. Wet edges of the egg roll wrapper. Bring up the sides, then the bottom and roll up. Repeat for all 4.
  • Preheat air fryer to 390. Spray the tops of the egg rolls with non stick spray. Air fry for 8 minutes. I turn over the last 2 minutes and spray that side. Let cool. ***OVEN DIRECTIONS** Bake in a 400 degree oven for 8-10 minutes, turn over and cook 5-7 longer.
  • Serve with 2 tablespoons of gravy for dipping.

Video

Keyword breakfast, country gravy, egg rolls