Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, breakfast eggrolls with pepper gravy. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Breakfast Eggrolls with Pepper Gravy is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Breakfast Eggrolls with Pepper Gravy is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook breakfast eggrolls with pepper gravy using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Breakfast Eggrolls with Pepper Gravy:
- Take 12 egg roll wrappers
- Make ready 4 eggs + 1 for egg wash to seal
- Get 1/4 cup milk
- Get 1 tbs butter
- Prepare 1 cup refrigerated shredded hashbrowns
- Make ready 1/2 lb bulk breakfast sausage (any flavor you like)
- Make ready 1/2 small yellow onion - finely diced
- Prepare 1/2 medium green bell pepper - finely diced
- Take 1/2 cup shredded cheese (I used triple cheddar)
- Make ready 1 jalapeño - seeded and minced (optional)
- Take Oil for deep frying
- Take to taste salt and pepper
- Prepare ~For Pepper Gravy
- Make ready 2 tbs butter
- Get 2 tbs flour
- Prepare 1 cup milk
- Make ready 1/4 tsp fresh ground black pepper
- Make ready 1 dash onion powder
- Take to taste salt
Steps to make Breakfast Eggrolls with Pepper Gravy:
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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).
- 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.
- 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!
So that’s going to wrap this up with this special food breakfast eggrolls with pepper gravy recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
