Breakfast Egg Rolls

breakfast egg rolls recipe

We’re really reinventing breakfast over here at The Chic. We wanted to bring you a delicious breakfast on the go! These Breakfast Egg Rolls are filled with scrambled eggs, hash browns, cheese, and crispy bacon, but feel free to switch things up and fill them with your favorite breakfast items!

They’re delicious with maple syrup or a spicy ketchup for dipping. Use sriracha (or any hot sauce) to mix into ketchup!

dipping sauces

To make the egg rolls, scramble up some eggs, crisp and cut bacon, brown a bit of frozen hash browns and get some cheese ready! 

how to fill egg rolls

Bring the two edges over and then roll up the egg rolls as tight as you can without breaking the wrapper. 

folding egg rolls folded egg roll

Repeat this until all the egg rolls are filled and rolled. You can place them on a baking sheet or platter. 

egg rolls

Heat a pot over medium-high heat with about 3 inches of vegetable oil. Fry the egg rolls in batches, turning them halfway through until golden brown and crispy all around. Transfer to a plate lined with paper towels to catch the excess grease. 

egg rolls recipes

Serve them warm with maple syrup and spicy ketchup we mentioned earlier! They’re the perfect on-the-go breakfast food because you can eat them with one hand! Fill them with veggies and eggs, to keep them vegetarian! Enjoy!

breakfast recipes
Breakfast Egg Rolls
Yields 12
Breakfast Egg Rolls are the ultimate breakfast! Filled with scrambled eggs, hash browns bacon and cheese!
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Cook Time
15 min
Total Time
35 min
Cook Time
15 min
Total Time
35 min
  1. 6 eggs, scrambled
  2. 3 cups frozen hash browned, browned in a skillet
  3. 8 strips bacon, cooked and cut into pieces
  4. 1 cup shredded cheese
  5. 12 egg roll wrappers
  6. 1/2 cup ketchup
  7. 1 tablespoon hot sauce (Sriracha)
  8. 1/2 cup maple syrup
  1. Cook the eggs in a skillet, and set aside to cool off. Brown the hash browns in another skillet and allow to cool. Crisp the bacon in the oven or in a skillet and cut into small pieces.
  2. To make egg rolls, fill each wrapper (along the center) with a bit of each of the filling ingredients. Brush the edges of the wrapper with a small amount of water to help it stick. Roll the egg rolls tightly and set aside until they're all folded.
  3. Heat a skillet over medium-high heat with about 3 inches of vegetable oil. Fry the egg rolls in batches, turning halfway through, until golden brown and crispy on both sides. Transfer to a plate lined with paper towels to catch the excess oil. Serve warm.
  4. Mix together the ketchup and hot sauce and use as a dipping sauce or serve with maple syrup!
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13 Responses to “Breakfast Egg Rolls”

  1. Tanisha

    OMG this just made my day. I can not wait to try this out. I would of never of thought of this.

    • jonathanmelendez

      Hello Tanisha! We’re so glad you enjoy this recipe. I hope you give it a try soon. Be sure to let us know what you think! ~Jonathan

  2. Becca

    Can you bake them instead? If you freeze them…how long do you need them defrosted before frying them?

    • jonathanmelendez

      Hello Becca! The egg roll wrappers don’t lend themselves to being baked, they won’t get crispy unfortunately. If you wrap them in phyllo dough you can bake them! You’d have to use several sheets though for each egg roll. I would recommend defrosting in the fridge for an hour or two. Just make sure you pat them dry with a paper towel before putting them in the hot oil! ~Jonathan

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