Sausage, Egg and Cheese Breakfast Rolls

Instructions

• Heat oven to 400° F in a conventional oven (450° F convectional).
• In medium 10-inch nonstick skillet over medium-high heat, cook sausage until browned. Remove sausage and reserve fat.
• Sauté hash browns in rendered pork fat until crisp and cooked through.
• Add egg and sausage back to pan and scramble eggs.
• Transfer to large bowl and let cool for 5 minutes.
• Add shredded Cheddar cheese to the potato, egg and sausage mixture and mix.
• To make egg rolls, place one egg roll wrap on work surface. Place a generous ¼ cup of mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers.
• Brush top of each egg roll with melted butter. Bake 11-14 minutes or until golden brown.

Chefs Tips & Suggestions

1. Substitute 8 whole eggs, lightly beaten.
2. Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.
3. For easy how-to steps on assembling egg rolls, look inside the egg roll wrap package.