Breakfast Eggrolls with Sausage Gravy Recipe

These AM eggrolls have three staple breakfast favorites (sausage, hashbrowns, scrambled eggs) all rolled up in one convenient crunchy package with sausage gravy on the side for dipping.


1 lb ground pork sausage
4 tbsp flour
4 cups milk
3 cups shredded hash browns, regular or southwestern seasoned
3 – 4 eggs
2 tbsp water
1 cup shredded sharp cheddar cheese
salt and pepper, to taste
egg roll wrappers
cooking spray, or canola oil


  1. In a large skillet, brown sausage. Drain the cooked sausage. Remove a 1/2 cup of the cooked sausage to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add in the milk, stirring continuously, while it thickens. Salt and pepper the gravy, to taste. Keep on low heat so that it stays warm while making the egg rolls.
  2. Mix the eggs and water and then scramble the eggs in a small skillet until just set. Don't worry, they will finish cooking when baked. Add the scrambled eggs to the reserved sausage.
  3. Visit Breakfast Eggrolls with Sausage Gravy @ for full instructions.

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