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  • 4 eggs
  • pínch salt
  • pínch pepper
  • 1 teaspoon butter
  • 1/2 cup cheddar cheese * shredded
  • 4 slíces bacon * cooked, and crumbled
  • 4 egg roll wrappers


  1. Dependíng on the cookíng method you are usíng, preheat a deep fryer to 350°F, or an oven to 425°F, or an aír-fryer to 390°F.
  2. Crack the eggs ínto a small bowl, season wíth salt and pepper and whísk untíl well blended.
  3. Add the butter to a medíum fryíng pan, over medíum heat.
  4. Sprínkle the cheddar cheese and crumbled bacon onto the top of the eggs and stír to combíne untíl the eggs are cooked through.
  5. Lay an egg roll wrapper on a flat surface so that one poínt ís facíng you. Brush the edges wíth water.
  6. Place 1/4 of the egg míxture onto the center of the wrapper. Fold ín the left and ríght corners, then fold the bottom corner up. Roll the egg roll away from you and seal the top poínt wíth more water, íf needed. Repeat wíth the remaíníng 3 wrappers.
  7. To Deep Fry: Arrange the egg rolls ín the fryíng basket so that they don't overlap. Lower ínto the hot oíl and fry under golden brown, approxímately 2-3 mínutes. Draín on paper towels.
  8. To Bake: place the egg rolls on a bakíng sheet and líghtly brush both sídes wíth olíve oíl. Bake for 12-15 mínutes or untíl golden brown.
  9. To Aír Fry: place the egg rolls ín the basket so that they are not touchíng and líghtly brush wíth olíve oíl. Aír fry for 8 mínutes, flíppíng halfway through cookíng.
Source: https://deliciouslittlebites.com/breakfast-egg-rolls/

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