Breakfast Egg Rolls – An Easy 15 Minute Make-Ahead Brunch Recipe

Breakfast egg rolls are the ultimate grab-and-go morning meal. Fluffy eggs, melted cheese, and crisp veggies wrapped up in warm tortillas make for a satisfying on-the-run breakfast.

This ingenious recipe transforms everyday ingredients into portable breakfast burritos. Make a big batch of these Asian-inspired egg rolls on the weekend so you have ready-to-go breakfasts waiting in the fridge all week long.

When you’re rushed in the morning, just pan fry for a few minutes until golden brown and breakfast is served! Keep reading for the full step-by-step method to whip up this easy egg roll recipe.

Why You’ll Love These Breakfast Egg Rolls

There are so many reasons to get excited about these breakfast egg rolls:

• Convenient – Make ahead and store in the fridge for grab-and-go mornings
• Customizable – Swap out veggies and cheeses to suit your taste
• Balanced – Packed with protein, fiber, nutrients from fresh ingredients
• Satisfying – Hearty portions keep you full and fueled all morning
• Adaptable – Modify recipe to fit any diet – vegetarian, vegan, gluten-free
• Budget-friendly – Uses simple ingredients you likely have on hand
• Fun – A twist on the usual scrambled egg breakfast routine

Let’s get into the nitty gritty details of how to make these egg-celent breakfast egg rolls at home!

How to Make Breakfast Egg Rolls

The beauty of this recipe is its simplicity. You likely have all the ingredients on hand already, and they come together in just 15 minutes active cooking time.

Breakfast Egg Rolls – An Easy 15 Minute Make-Ahead Brunch Recipe

Recipe by radiantnourishCourse: BreakfastCuisine: Asian FusionDifficulty: morning meal, brunch, easy breakfast, egg wrap, breakfast burrito

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total timeminutes

Here’s what you’ll need to make a half dozen egg rolls:

Ingredients

• 6 large eggs

• 1⁄4 cup milk or water for scrambling

• 1⁄2 tsp salt

• 1⁄4 tsp black pepper

• 1 Tbsp toasted sesame oil

• 1 cup packed spinach, chopped

• 2 green onions, sliced

• 1⁄2 cup shredded cheddar or Monterey jack cheese

• 6 (10-inch) flour tortillas

• 2-3 Tbsp butter or oil for frying

Directions

• Crack the eggs into a medium mixing bowl. Add the milk or water, salt, and pepper. Whisk vigorously until fully blended and uniform yellow color. Set aside.
• Heat the sesame oil in a large nonstick skillet over medium heat. Add the spinach and green onions. Cook for 1-2 minutes, stirring occasionally, until the veggies are wilted.
• Pour the whisked eggs into the pan and gently scramble using a rubber spatula, folding delicately until eggs are softly cooked but still moist, about 2-3 minutes.
• Immediately remove the pan from heat and sprinkle the shredded cheese over the top. Let stand for 1 minute to allow the residual heat to melt the cheese.
• Transfer the cheesy egg mixture to a plate and allow to cool for 5 minutes.
• To assemble the egg rolls, place about 1⁄4 cup of the filling onto the lower third of a tortilla. Tightly roll it up, tucking in both sides as you go.
• Set aside and repeat with remaining tortillas and filling.
• In a large nonstick skillet, melt 1 Tbsp butter over medium heat. Gently place 2-3 assembled egg rolls into the pan, keeping them seam-side down.
• Fry for 2-3 minutes until golden brown. Flip and fry other side for 1-2 minutes until crispy and warmed through. Transfer to a paper towel-lined plate to absorb excess grease.
• Repeat frying with remaining egg rolls, adding more butter to the pan as needed. Serve hot.

Notes

• For convenience, assemble the uncooked egg rolls in advance and store in the fridge for 2-3 days before frying to serve.
• Feel free to swap different veggies like bell peppers, mushrooms, or tomatoes instead of the spinach. Just sauté them first before adding eggs.
  Try using whole wheat or high protein tortillas for extra nutrition.
  To make sure the cheese melts, cover the pan with a lid or foil when frying. Check often to prevent burning.
  Customize with your favorite cheese variety, hot sauce, or any taco-style toppings like salsa or guacamole.

Tips for Perfect Breakfast Egg Rolls Every Time

With a simple recipe like this, techniques and little tweaks make a big difference in the final product. Follow these tips for egg rolls that roll out of bed and onto your plate beautifully every single time:

• Rest the egg mixture – Letting the filling cool after cooking allows it to solidify. This prevents messy breaking and leakage during rolling and frying. 5 minutes does the trick!
• Don’t overfill – About 1⁄4 cup of egg filling per tortilla is the sweet spot. Overstuffing can cause tears and unfurling as you fry.
• Use 10-inch tortillas – The extra diameter gives you more surface area to encase the filling without ripping.
• Seal it tight – Make sure to tuck in both sides and roll up tightly. This secures all the contents neatly inside.
• Smaller = better – Dice up any add-ins like veggies or meat into bite-size pieces for easy, tidy eating.
• Prevent sogginess – Let fried egg rolls drain on a paper towel-lined plate to soak up excess oil or butter.
• Check for doneness – Cut into one egg roll to test that the interior is hot and cheese is fully melted before serving.
• Freeze for longer storage – Fully cooked rolls can be frozen up to 3 months. Reheat directly from frozen in the microwave or oven.
• Customize the filling – Swap out spinach for mushrooms, peppers, tomatoes or any favorite veggies. Try different cheese varieties too!

Now that you’re a pro at making breakfast egg rolls, let’s go over some serving suggestions and flavor variations.

Serving Ideas and Recipe Adaptations

The wonderful thing about breakfast egg rolls is their versatility. You can take the basic template and reinvent it dozens of ways to fit your tastes and dietary needs.

• For vegetarians, omit the egg and increase the veggies. Try hash browns or tofu for heartiness.
• For vegans, use a chia or flax egg substitute and dairy-free cheese like Daiya.
• For gluten-free, swap the tortillas for cassava or coconut flour wraps.
• For keto diets, wrap in collard greens instead of tortillas.
• For paleo eaters, use almond flour tortillas and increase veggies.

Flavor it up with spices like cajun seasoning, salsa, hot sauce, or fresh herbs. Top with avocado, Greek yogurt, or other favorite breakfast toppings. The possibilities are endless!

The basic formula of egg + cheese + veggies guarantees endless possibilities for reinventing this recipe.

FAQs

Still have some questions about making sensational breakfast egg rolls? Here are answers to some frequently asked questions:

Now that you’re armed with this complete guide to crafting the perfect breakfast egg rolls, it’s time to get cooking!

In just 15 minutes, you can have a stack of 6 fresh hot egg rolls ready to make your mornings more delicious. Use the basic template and get creative with fillings and flavors.

With a batch of these in your fridge or freezer, healthy breakfast is a few short minutes away even on the busiest days. No more wasting time and money on drive-thrus when you’ve got these hand-held meals ready-to-roll.

Want more easy and delicious breakfast recipes? Subscribe to the blog to get all of my time-saving morning meal ideas delivered straight to your inbox.

Let me know how your breakfast egg rolls turn out! Snap a picture and tag me on Instagram or Facebook @radiantnourish. I can’t wait to see your morning masterpieces.

Now get rolling with breakfast!