Sausage, Egg and Cheese Breakfast Rolls

By cecelia26_

Need a delicious brunch recipe? Try these baked egg rolls filled with egg, sausage, cheese and hash browns. This recipe makes about 30 rolls but can easily be cut in half.

Ingredients

• 1 package (16 ounces) ground pork sausage, thaw if frozen
• 1 package (16 ounces) Better’n Eggs®*
• 1 package Simply Potatoes® Southwest Style Hash Browns
• 2 cups (8 ounces) Crystal Farms® Shredded Cheddar Cheese
• 2 packages (16 ounces each) fresh egg roll wrappers**
• 3 tablespoons water
• 3 tablespoons Crystal Farms® butter or margarine, melted

Details

Servings 30
Adapted from crystalfarmscheese.com

Preparation

Step 1

1. Heat oven to 400°F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.
2. In same skillet cook Better’n Eggs over low heat until scrambled. Add Better’n Eggs, Simply Potatoes and cheese to large bowl. Stir until well blended.
3. To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup Simply Potatoes mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers.
4. Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown.

Tips:
*Substitute 8 whole eggs, lightly beaten.

**Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.

For easy how-to steps on assembling egg rolls look inside the egg roll wrap package.