Easiest Way to Prepare Tasty Breakfast Eggrolls with Pepper Gravy

Easiest Way to Prepare Tasty Breakfast Eggrolls with Pepper Gravy Delicious, fresh and tasty.

Breakfast Eggrolls with Pepper Gravy. Heat a nonstick skillet over medium-high heat. Fold over one half to make a triangle. With you finger brush a little water along that edge to help seal the egg rolls.

Add flour to the skillet and brown a little in the sausage fat.

Slowly add milk, stirring continuously… In a bowl, whisk eggs, milk, chiles, green pepper, onion.

Scramble mixture, and mix into sausage.

You can have Breakfast Eggrolls with Pepper Gravy using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Breakfast Eggrolls with Pepper Gravy

1. Prepare 12 of egg roll wrappers.

2. It’s 4 of eggs + 1 for egg wash to seal.

3. You need 1/4 cup of milk.

4. Prepare 1 tbs of butter.

5. You need 1 cup of refrigerated shredded hashbrowns.

6. It’s 1/2 lb of bulk breakfast sausage (any flavor you like).

7. Prepare 1/2 of small yellow onion - finely diced.

8. Prepare 1/2 of medium green bell pepper - finely diced.

9. Prepare 1/2 cup of shredded cheese (I used triple cheddar).

10. It’s 1 of jalapeño - seeded and minced (optional).

11. It’s of Oil for deep frying.

12. You need to taste of salt and pepper.

13. You need of ~For Pepper Gravy.

14. You need 2 tbs of butter.

15. Prepare 2 tbs of flour.

16. Prepare 1 cup of milk.

17. Prepare 1/4 tsp of fresh ground black pepper.

18. You need 1 dash of onion powder.

19. You need to taste of salt.

Place mixture into eggroll wrapper, top with cheese, roll, seal the edges of the wrappers with water.

Heat oil medium-hi heat, fry until golden brown.

This gravy can turn about a hundred plain breakfasts into County-Style Super Breakfasts.

Drizzle some gravy over scrambled eggs and top with a pinch of Cheddar cheese for County-Style Scrambled Eggs.

Breakfast Eggrolls with Pepper Gravy instructions

1. 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..

2. 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..

3. 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..

4. 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..

5. 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)..

6. 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..

7. 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)..

8. 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..

9. 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!.

Put eggs and a sausage patty on toast or a biscuit and then drizzle with gravy for an easy Country-Style Eggs Benedict.

One evening the hubs and I worked some crazy kitchen magic and created this most amazing hybrid.

Breakfast eggrolls, with creamy sausage gravy for dipping.

It had to have had some divine inspiration behind it.

But, like always with eggrolls and sons … there was one small problem.