To make the filling:

Step 1

Melt butter in a large skillet (preferably cast-iron) over medium heat. Once melted, add in sausage and let brown until fully cooked, about 5-6 minutes. Season sausage with 1/2 teaspoon each of salt, pepper, and garlic powder.

Step 2

Move sausage over to one side of skillet and add shredded potatoes to empty side of skillet. Lightly cook and brown potatoes for about 2-3 minutes, then mix with sausage and continue cooking for another 2-3 minutes. Once potatoes are lightly crisp, move mixture over to one side of skillet again.

Step 3

Crack eggs into a medium bowl. Season with the remaining 1/2 teaspoon each of salt and pepper, then whisk until yolks and whites are fully combined. Pour eggs into empty side of skillet and lightly scramble for 1 minute, then combine fully with sausage and potato mixture. The eggs should be slightly set, but they do not need to be fully cooked as they will finish cooking while frying. Remove filling from heat and allow it to cool completely.

To assemble egg rolls:

Step 1

Fill a small bowl with water and set aside. Wet your fingers with water and run them along the sides of wrapper.

Step 2

Place 2-3 tablespoons of filling directly in the center of the wrapper, then sprinkle about a tablespoon of cheese and a few pieces each of bacon and avocado on top of the filling.

Step 3

Fold the egg roll wrapper sides in, then begin to roll up the egg roll, being sure to tuck the filling in as you roll. Use more water once you get to the top of the wrapper to seal completely. The key is to roll the egg rolls tightly, without any exposed filling or air pockets. Once fully assembled, place egg rolls onto a small baking sheet. Repeat process until all wrappers are filled and rolled.

To fry egg rolls:

Step 1

Using a traditional deep fryer: Fill fryer with oil and fry egg rolls in batches, according to manufacturer’s instructions; about 3-4 minutes or until golden brown and crispy. Set fried egg rolls aside on a baking sheet lined with paper towels to absorb excess oil.

Using a stovetop method: Fill a large heavy-bottomed pot or dutch oven halfway full with oil and use a deep fry thermometer to bring oil up to 360-370F. Once up to temperature, fry egg rolls in batches, about 3-4 minutes or until golden brown and crispy. Set fried egg rolls aside on a baking sheet lined with paper towel to absorb excess oil.

Using an air fryer: Fry egg rolls in batches, according to manufacturer’s instructions. Please note, cook time may be less than 3-4 minutes. Set fried egg rolls aside on a baking sheet lined with paper towel to absorb excess oil.

Step 2

Serve the egg rolls immediately with salsa, ketchup, or as desired. Enjoy!

Farm Team Tips:

Soak the grated potato! This process of soaking the potatoes in cold water helps to remove the starch and prevents them from sticking together. After rinsing, wring out all moisture from the potatoes before frying to ensure maximum crispiness.

Prepping your filling ingredients ahead of time makes it easy to get your egg rolls put together in a flash. Have all your ingredients ready to go - cook and chop the bacon, chop the avocado, grate, soak, and drain your potatoes - and you'll have a recipe for success when making these crispy breakfast rolls.

These tasty breakfast egg rolls are freezer friendly! Store rolls in a large resealable bag or airtight container in the freezer for up to one month. To reheat, simply place the egg rolls directly from the freezer onto a foil-lined baking sheet, and bake at 350F for around 20-25 minutes.

Don't be afraid to experiment with your favorite fillings, such as chopped bell peppers, mushrooms, black beans, or ham. The possibilities are endless! If you like heat, try adding jalapeños. For a vegetarian version, try swapping the bacon and breakfast sausage for mushrooms and onions.