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Yields:
12 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Who says you can't have egg rolls for breakfast? These little guys are stuffed with the breakfast essentials: scrambled eggs, melty cheese, crisp bacon, and some chives for freshness. We're hooked!
Looking for more ways to make breakfast more interesting? You gotta try our ridiculously delicious Breakfast Crunchwrap Supreme. Don't forget to comment & rate below!
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Ingredients
- 12
egg roll wrappers
- 1 Tbsp.
butter
- 8
large eggs, beaten
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
freshly chopped chives
- 1 1/2 cups
shredded Cheddar
- 6
slices bacon, cooked and chopped
Vegetable oil, for frying
- 1/4 cup
ketchup
- 1 Tbsp.
hot sauce (such as Cholula)
Directions
- Step 1In a medium nonstick pan, melt butter over medium-low heat. Pour egg mixture into the pan and drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
- Step 2Assemble egg rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Add approximately 2 tablespoons of cheddar, 2 to 3 tablespoons scrambled eggs, and a sprinkle of bacon into the center of egg roll wrapper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
- Step 3In a large skillet over medium heat, pour enough oil to reach 1" up the side of skillet. Heat until oil starts to bubble when a drop of water is added. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
- Step 4In a medium bowl, whisk to combine ketchup and hot sauce. Serve egg rolls with spicy ketchup for dipping.
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