Breakfast Eggrolls with Pepper Gravy. Heat a nonstick skillet over medium-high heat. Fold over one half to make a triangle. With you finger brush a little water along that edge to help seal the egg rolls.

Add flour to the skillet and brown a little in the sausage fat. Slowly add milk, stirring continuously… In a bowl, whisk eggs, milk, chiles, green pepper, onion. Scramble mixture, and mix into sausage. You can cook Breakfast Eggrolls with Pepper Gravy using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Breakfast Eggrolls with Pepper Gravy

Prepare 12 of egg roll wrappers.
It's 4 of eggs + 1 for egg wash to seal.
It's 1/4 cup of milk.
You need 1 tbs of butter.
You need 1 cup of refrigerated shredded hashbrowns.
You need 1/2 lb of bulk breakfast sausage (any flavor you like).
It's 1/2 of small yellow onion - finely diced.
It's 1/2 of medium green bell pepper - finely diced.
Prepare 1/2 cup of shredded cheese (I used triple cheddar).
It's 1 of jalapeño - seeded and minced (optional).
You need of Oil for deep frying.
You need to taste of salt and pepper.
Prepare of ~For Pepper Gravy.
It's 2 tbs of butter.
It's 2 tbs of flour.
It's 1 cup of milk.
You need 1/4 tsp of fresh ground black pepper.
Prepare 1 dash of onion powder.
It's to taste of salt.

Place mixture into eggroll wrapper, top with cheese, roll, seal the edges of the wrappers with water. Heat oil medium-hi heat, fry until golden brown. One evening the hubs and I worked some crazy kitchen magic and created this most amazing hybrid. Breakfast eggrolls, with creamy sausage gravy for dipping.

Breakfast Eggrolls with Pepper Gravy instructions

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!.

It had to have had some divine inspiration behind it. But, like always with eggrolls and sons … there was one small problem. Line the egg rolls up on the prepared baking sheet and give them all a light coat of non-stick cooking spray. This gravy can turn about a hundred plain breakfasts into County-Style Super Breakfasts. Drizzle some gravy over scrambled eggs and top with a pinch of Cheddar cheese for County-Style Scrambled Eggs.