Breakfast Eggrolls with Pepper Gravy. When done transfer to paper towel lined plate. Let rest while you make the pepper gravy. Mix eggs, sour cream, salt and pepper into a bowl.
In 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.
You can have Breakfast Eggrolls with Pepper Gravy using 19 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Breakfast Eggrolls with Pepper Gravy
- You need of egg roll wrappers.
- You need of eggs + 1 for egg wash to seal.
- Prepare of milk.
- You need of butter.
- It's of refrigerated shredded hashbrowns.
- You need of bulk breakfast sausage (any flavor you like).
- You need of small yellow onion - finely diced.
- Prepare of medium green bell pepper - finely diced.
- You need of shredded cheese (I used triple cheddar).
- You need of jalapeño - seeded and minced (optional).
- It's of Oil for deep frying.
- Prepare of salt and pepper.
- It's of ~For Pepper Gravy.
- You need of butter.
- It's of flour.
- It's of milk.
- Prepare of fresh ground black pepper.
- Prepare of onion powder.
- Prepare of salt.
Set a large skillet over medium-high heat with the oil. Season with a bit of salt, pepper, garlic powder, and paprika. Add flour to the skillet and brown a little in the sausage fat. Slowly add milk, stirring continuously… In large bowl, beat eggs and water with whisk.
Breakfast Eggrolls with Pepper Gravy step by step
- Do a little pre-prep. Chop your veggies. Set aside. Beat 4 eggs together with 1/4 cup milk and salt and pepper to taste in a medium bowl. Set aside..
- Heat a nonstick skillet over medium-high heat. Add 1 tbs oil and 1 tbs butter. When butter melts add hashbrowns. Cook until browned and crispy. While cooking use edge of spatula to break shreds into smaller pieces. When done transfer to a large bowl. Set aside..
- Reduce heat to medium. Add sausage. Begin cooking and breaking up to a fine crumble. Just as sausage begins to brown add bell pepper and onion. Continue cooking until sausage is fully cooked and veggies are tender. Drain on paper towel lined plate then transfer to bowl with hashbrowns..
- Add beaten egg to skillet. Cook until just set, stirring constantly to scramble. Break up into small pieces with edge of spatula, then transfer to bowl with rest of mix. Stir gently to combine. Let cool 10-15 minutes then stir in shredded cheese..
- Assemble eggrolls (this process takes some explaining): beat last egg in a small bowl. Lay one eggroll wrapper out on a flat surface with one corner facing you. Add about 2-3 tbs filling to bottom third of wrapper (I just eyeballed the filling). Brush 2 top edges with eggwash (about 1/4 inch wide)..
- Roll up tightly by first folding bottom corner up over filling, then fold over left and right corners toward center. Continue rolling toward last edge. Gently press to seal. Transfer to a platter, sealed edge down. Repeat steps 5 & 6 with remaining wrappers and filling..
- While assembling eggrolls have your deep fryer or a large heavy-bottomed pot of oil heating to 350°F (do not fill either more than half way with oil)..
- Fry eggrolls in batches until crisp and golden, about 4-5 minutes. When done transfer to paper towel lined plate. Let rest while you make the pepper gravy..
- In a small sauce pan melt butter over medium-high heat. Wisk in flour, cook about 1 minute. Wisk in flour and cook, wisking constantly, until thickened. Add pepper and onion powder. Salt to taste. Serve as dipping sauce with your eggrolls. Enjoy!.
After eggs are cooked, stir in hash browns and bacon pieces. Line the egg rolls up on the prepared baking sheet and give them all a light coat of non-stick cooking spray. Salt and pepper the gravy, to taste. Keep on low heat so that it stays warm while making the egg rolls. Mix the eggs and water and then scramble the eggs in a small skillet until just set.