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Breakfast Eggrolls with Pepper Gravy
Breakfast Eggrolls with Pepper Gravy

Before you jump to Breakfast Eggrolls with Pepper Gravy recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Evidently, it’s not at all hard to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to breakfast eggrolls with pepper gravy recipe. You can have breakfast eggrolls with pepper gravy using 19 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Breakfast Eggrolls with Pepper Gravy:
  1. Prepare 12 egg roll wrappers
  2. Take 4 eggs + 1 for egg wash to seal
  3. Get 1/4 cup milk
  4. Take 1 tbs butter
  5. Take 1 cup refrigerated shredded hashbrowns
  6. Take 1/2 lb bulk breakfast sausage (any flavor you like)
  7. Provide 1/2 small yellow onion - finely diced
  8. You need 1/2 medium green bell pepper - finely diced
  9. You need 1/2 cup shredded cheese (I used triple cheddar)
  10. Provide 1 jalapeño - seeded and minced (optional)
  11. Use Oil for deep frying
  12. Provide to taste salt and pepper
  13. Provide ~For Pepper Gravy
  14. Take 2 tbs butter
  15. Get 2 tbs flour
  16. Take 1 cup milk
  17. You need 1/4 tsp fresh ground black pepper
  18. Get 1 dash onion powder
  19. Provide to taste salt
Steps to make Breakfast Eggrolls with Pepper Gravy:
  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!

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