Breakfast Eggrolls


  • 1 lb ground pork sausage
  • 4 tbsp flour
  • 4 cups milk
  • 3 cups shredded hash browns
  • 3-4 eggs
  • 2 tbsp water
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Cooking spray

Hoe to Prepare:

  1. Brown sausage.  Drain with cooked sausage.  Remove a ½ cup of the cooked sausage to a mixing bowl.  Add flour to the skillet and brown a little in the sausage fat.  Slowly add in the milk, stirring continuously, while it thickens.  Salt and pepper the gravy, to taste.  Keep on low heat so that it stays warm while making the egg rolls.
  2. Mix the eggs and water and the scramble the eggs in a small skillet until just set.  They will finish cooking when baking.  Add the scrambled eggs to the reserved sausage
  3. Add the potatoes and cheese to bowl with the cooked sausage and eggs.  Stir in a ½ cup of the reserved sausage gravy.  Season with salt and pepper and stir well on last time to blend everything together
  4. To make the egg rolls, take an egg roll wrapper and put about 1/3 cup of the potato sausage mixture just below the center.  Fold over one half to make a triangle.  You should have about a ½ inch of the bottom part of the wrapper still exposed.  With your finger brush a little water along the edge to help seal the egg rolls.  Then fold in 2 sides forming the egg roll shape.  Then rollup the rest of the way into a sealed egg roll. 
  5. Spray the outside of the egg rolls with cooking spray, or lightly brush them with canola oil.  Bake at 425 for 12-15 minutes, or until golden brown and crispy on the outside
  6. Serve with a bowl of gravy

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