Breakfast Egg Rolls
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
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.