Breakfast Egg Rolls
By á-174535
Don't eat those cold, leftover egg rolls for breakfast! Make these Breakfast Egg Rolls, stuffed with eggs, hash browns, bacon, and Cheddar.
Ingredients
- 1 box Betty Crocker™ Seasoned Skillets™ hash brown potatoes
- Margarine called for on box
- 6 eggs
- 2 tablespoons water
- 1 tablespoon butter
- 1/3 cup bacon pieces
- Salt, to taste
- Pepper, to taste
- 1 (1-pound) package egg roll skins
- 2 cups shredded Cheddar cheese, about 8 ounces
- Vegetable oil, for frying
Details
Servings 1
Cooking time 45mins
Adapted from bettycrocker.com
Preparation
Step 1
In 12-inch skillet, cook hash browns as directed on box. Set aside.
In large bowl, beat eggs and water with whisk. In 10-inch skillet, melt butter; cook eggs in butter. After eggs are cooked, stir in hash browns and bacon pieces. Add salt and pepper.
Place egg roll skins on large work surface. Spoon 1/3 cup egg mixture on center of each skin. Top each with 2 tablespoons shredded cheese.
For each egg roll, bring up bottom corner; fold in side corners, and roll up. Bring down top corner; wet with small amount of water to stick.
In 8-inch skillet, heat oil until hot. Fry egg rolls in oil until crispy; shake off excess oil, and place on cooling rack to cool slightly. Serve immediately.
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