Breakfast Egg Rolls
Ingredients
1 box Betty Crocker Seasoned Skillets™ hash brown potatoes
Butter or Margarine called for on box
6 eggs
2 tablespoons water
1 tablespoon butter
1/3 cup bacon pieces
1 package (1 lb) egg roll skins
2 cups shredded Cheddar cheese (8 oz)
Salt and pepper, to taste
Vegetable oil, for frying
Directions
1. 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.
Options:
You can change up the flavor profile by using cooked sausage or ham instead of bacon.
Serve with a dipping sauce like salsa, a cheese sauce or even syrup, depending how adventurous you are feeling!
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