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Bacon Egg Cheese Egg Rolls

Deliciously crispy egg rolls filled with fluffy scrambled eggs, smoky bacon, and melted cheese—perfect for a quick breakfast or crowd-pleasing brunch treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 quarts vegetable or canola oil for frying
  • 5 slices bacon cooked and crumbled
  • 5 units eggs
  • 2 tbsp milk
  • salt and pepper to taste
  • 1/2 cup Cheddar cheese shredded
  • 5 units egg roll wrappers
Optional Ingredients
  • diced sautéed red and green bell peppers optional
  • buffalo ranch or preferred dipping sauce for serving

Equipment

  • Deep Fryer or Heavy Skillet
  • Medium bowl
  • Nonstick Pan
  • Slotted spoon

Method
 

  1. Step 1: Heat oil in a deep fryer or heavy skillet to 350°F (175°C), maintaining temperature for crispiness.
  2. Step 2: In a medium bowl, whisk eggs, milk, salt, and pepper until well combined for creamy scrambled eggs.
  3. Step 3: Pour egg mixture into a nonstick pan over medium heat. Stir gently and cook until eggs are just set but still soft. Remove from heat and let cool slightly.
  4. Step 4: If using, sauté diced red and green bell peppers until soft but vibrant for added color and crunch.
  5. Step 5: Lay an egg roll wrapper flat in a diamond shape. Spoon scrambled eggs into center. Sprinkle with crumbled bacon, shredded cheddar cheese, and sautéed peppers if using.
  6. Step 6: Moisten edges with water to seal. Fold bottom corner over filling, then fold in sides and roll tightly. Repeat for remaining wrappers.
  7. Step 7: Fry egg rolls in hot oil in batches, turning occasionally, about 3 minutes until golden brown and crispy.
  8. Step 8: Remove with slotted spoon and drain on paper towels. Serve warm with buffalo ranch or preferred dipping sauce.

Notes

Egg rolls can be made ahead by preparing eggs and bacon in advance. Freeze assembled rolls on a baking sheet, then store in freezer-safe bags for up to 2 months. Reheat by frying or baking at 425°F for 15-20 minutes until crispy. Avoid microwaving to keep the wrapper crisp.