Breakfast egg rolls are filled with bacon and eggs and fried to crispy perfection for a tasty twist on breakfast!
You can turn anything into breakfast food, like with these breakfast egg rolls or our favorite Breakfast Burritos. Just add Scrambled Eggs and Bacon for a fun spin on breakfast!
A Breakfast Twist
We love breakfast foods, and often eat breakfast for dinner! While we enjoy the classics, sometimes it’s fun to try something new and a little different.
Breakfast egg rolls are a fun twist on a classic Asian Egg Roll that we simply love! I mean who doesn’t love fried food?
These egg rolls are filled with tasty Scrambled Eggs, bacon, and of course cheese. We like to dip these in salsa, but they would taste great paired with whatever you like on your eggs!
Fill + Fry!
Try an egg roll for breakfast with these quick and simple steps!
PREP. Fill a medium frying pan with 1-inch oil and heat over medium-high heat to 350–375°F.
EGGS. In a large bowl, crack eggs, season with salt and pepper, and whisk.
In a medium frying pan over medium heat, melt butter, add eggs, and start to cook. Sprinkle on 1 cup shredded cheese and continue to cook until cooked through. Remove from heat.
FILL. Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ⅛ egg mixture horizontally across the middle of your egg roll wrapper. Sprinkle with crumbled bacon and remaining cheese.
Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Add a little water to the edges of the wrapper to seal it so it sticks.
FRY. Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides.
Alternative Cooking Methods
There is nothing like a delicious crispy deep-fried dish. However, to save a few calories you can cook and crisp the breakfast egg rolls up in the oven or air fryer.
Oven. Preheat your oven to 425°F. Lightly brush the egg rolls with olive oil and place them seam-side down on a baking sheet. Bake for 12-15 minutes, until lightly browned and crispy.
Air fryer. Preheat the air fryer to 390°F. Lightly brush the egg rolls with olive oil and place a few in the air fryer basket, making sure they are not touching. Air fry for about 8 minutes, flipping halfway, or until golden and crispy.
Recipe Tips
Use these tips for this breakfast egg roll recipe to get the perfect taste and seal!
Cheese. The cheese will melt better when shredded from a block than the prepackaged cheese does.
Bacon. Use this Bacon in the Oven recipe for mess-free crispy bacon.
Oil. The best oil for frying is one with a high smoking point: vegetable oil, canola oil, or peanut oil. Allow the fried egg rolls to drain and cool on a paper towel before serving.
Seal the egg roll wrapper. The egg roll need to be properly sealed otherwise the filling will fall right out. All you need is a bit of water to make sure you don’t overfill.
- Add the filling into the center horizontally from one corner to the other corner.
- Dip your fingers in water and rub them around the perimeter of the egg roll.
- Fold the two side corners over the filling, fold the bottom corner up, and finish by folding the top corner down over the filling and gently pressing the edges closed. The water will help seal the wrapper.
Ingredient Variations
Change it up with these simple additions or substitutions.
Bacon. The bacon can be substituted with cooked crumbled sausage or diced ham. You can omit the meat altogether and make it vegetarian.
Cheese. Cheddar cheese can be replaced with Colby cheese, mozzarella cheese, or pepper jack cheese.
Extras. Add some extra flavor with green onions, jalapeños, bell peppers, mushrooms, black beans, black olives, and cooked diced potatoes.
Serve breakfast egg rolls with salsa, sour cream, or maple syrup.
Storing Tips
Make ahead of time. Prep the different filling ingredients ahead of time and store them in separate containers until you’re ready to fill the wrappers.
STORE uncooked egg rolls.
- Fridge. Place the filled egg rolls on a plate and cover them with plastic wrap. Store them in the refrigerator overnight before frying.
- Freezer. Place the egg rolls, seam side down, on a baking sheet then put them in the freezer. Once solid, transfer the egg rolls to a freezer Ziploc for about 3 months.
To cook. Thaw or place them in hot oil directly from the freezer. Just be sure to add 90 more seconds to the fry time.
STORE cooked egg rolls. Allow the egg rolls to drain and cool before storing them in an airtight container. They can be kept in the fridge for 3-4 days or in the freezer for up to 2 months.
To reheat. Preheat the oven to 350°F, spray a baking pan with cooking spray, and put egg rolls on the pan. If thawed, bake for 10 minutes turning halfway. If frozen, bake for 18-20 minutes flipping halfway.
Recipe FAQ
Be sure to fry in oil that is between 350–375°F. If the oil is too cold, then it will seep into the egg roll and make the mixture inside greasy.
Egg rolls have a thicker crust and a mixture of cooked cabbage, veggies, and pork whereas spring rolls have a thinner crust and usually only have a vegetable filling.
Brush water all the way around the edges of the wrapper. Add the filling to the center, fold the wrapper around it, and gently press the edges. The water will help seal the edges closed.
For More Breakfast Twists, Try:
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Fill a medium frying pan with 1-inch oil and heat over medium-high heat to 350–375°F.
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In a large bowl, crack eggs, season with salt and pepper, and whisk.
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In a medium frying pan over medium heat, melt butter, add eggs, and start to cook. Sprinkle on 1 cup shredded cheese and continue to cook until cooked through. Remove from heat.
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Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ⅛th egg mixture horizontally across the middle of your egg roll wrapper. Sprinkle with crumbled bacon and remaining cheese. Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Add a little water to the edges of the wrapper to seal it so it sticks.
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Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides.