Scrambled Egg Rolls

By á-10966

Ingredients

• 4 eggs
• 2 sausage patties
• 5 slices bacon
• 1 cup cheddar cheese, shredded
• 7 egg roll wrappers
• vegetable oil

Details

Adapted from 3glol.net

Preparation

Step 1

Cook the sausage and bacon however you desire. I used my griddle. Drain on paper towels and crumble when it cools down.

Beat your eggs. Spray your frying pan with cooking spray and add eggs. Then add your meat mixture. NOTE: You can add your cheese while scrambling your eggs if desired.

Scramble and remove from pan. Place in small bowl.

Turn skillet on medium high heat with enough oil to cover half the egg roll. Let heat up.

Roll your egg rolls by dividing the mixture evenly between 7 or 8 egg roll wrappers. To roll, fold two opposite corners in like an envelope. Fold up the bottom corner over the filling then tightly roll into an egg roll shape. Use a little water to moistened the last corner and glue it down.

Fry for about 3-4 minutes on each side, until golden brown. Set on paper towels to drain oil after. Or you can spray each eggroll with a little oil and bake in the over until crispy and browned.

Serve fresh or reheat during the week in the toaster oven for a quick breakfast.