Wednesday, August 14, 2019

Breakfast egg rolls

This is definitely a make-ahead-of-time recipe. Shawna likes to eat them with one hand while poking at the GPS with the other on travel days.

  • 1 package egg roll wrappers (find near the produce aisle by the refrigerated salad dressing)
  • 9 eggs
  • 1/2 bunch green onions
  • chopped pickled jalapenos to taste
  • 2 oz cream cheese
  • 8 oz sausage, bacon, ham, or whatever
  • cooking oil

In a large skillet cook meat, when done remove meat and set aside, retaining the rendered fat in the skillet.

In a medium size mixing bowl add 8 eggs.

Separate one egg, keeping the white in a small bowl and putting the yolk in the mixing bowl.

Chop green onions and cream cheese and add to mixing bowl.

Whip with a fork until well mixed.

With the vent hood ON add chopped jalapenos to frying pan, cook until just starting to brown.

Chop or crumble meat and add back to skillet.

Add egg mixture and cook until done.

Take one egg roll wrapper, put two tablespoons or so of egg mixture in the middle, fold over the ends, and roll like a burrito using the reserved egg white to seal the flap.

Heat the cooking oil in a frying pan to about 350 degrees (you can check with an extra piece of egg roll wrapper, it should flash up immediately).

Add egg rolls 3 or 4 at a time so the oil doesn't get too cold, cook on both sides until golden brown, let cool a bit then serve or freeze.

The filling can be pretty much whatever you want. I recommend staying away from cheese or anything wet like tomatoes.

Serve with sour cream.

To reheat from frozen - for each egg roll: 30 seconds in the microwave and then 6 minutes at 375.

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