Breakfast Egg Rolls

Breakfast Egg Rolls

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  • Prep Time


  • Total Time


  • Servings



  • 1

    box Betty Crocker™ Seasoned Skillets™ hash brown potatoes

  • Margarine called for on box

  • 6


  • 2

    tablespoons water

  • 1

    tablespoon butter

  • cup bacon pieces

  • Salt and pepper, to taste

  • 1

    package (1 lb) egg roll skins

  • 2

    cups shredded Cheddar cheese (8 oz)

  • Vegetable oil, for frying


In 12-inch skillet, cook hash browns as directed on box. Set aside. 2. 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. 3. 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. 4. 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. 5. 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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