Recipes // Breakfast // Breakfast Egg Roll

Breakfast Egg Roll


By Chef Tyler Austern and Chef Stephen Yen

Yields about 5-6 egg rolls.


  • 5 eggs, scrambled
  • 1 cup of prepared potato hash of your choice, frozen is ok.
  • 4 pcs of applewood smoked bacon, chopped up.
  • 1/2 cup of cheddar cheese, shredded.
  • 6 egg roll wrappers.
  • 1/2 cup of spicy mayo (1 cup ketcup, 1/2 sriracha, 1 cup mayo)


  1. Cook eggs in a non stick pan, while they are still runny remove from heat and allow to cool, season with salt and pepper.
  2. Cook the bacon in the skillet, and remove from heat and chop.
  3. Have a small amount of water to close the egg rolls
  4. You are now ready to egg roll assemlby, its very much like a burrito.
  5. Fill each center of the egg roll wrapper with the ingredients, use a brush and water to the edges of the wrapper to help it stick. Once all your egg rolls are ready you may freeze for later use or start to fry them.
  6. In a skillet over medium heat, heat about 1 cup of veg oil, fry the rolls 2-3 at a time. Turning then when they get golden brown. Take the egg rolls out and place ontop papper towels to remove the excess oil.
  7. Serve with spicy mayo.
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