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

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.