Recipe Background
Look at these little golden bundles of joy! Good Morning Egg Rolls are the best way to wake up — crunchy on the outside, fluffy on the inside, and fantastically savory throughout! The eggs are tender, filled with succulent bacon and melty cheddar cheese, the perfect omelet combination. Ready in just half an hour, Good Morning Egg Rolls want to wish you the best start to the best day!
Look at these little golden bundles of joy! Good Morning Egg Rolls are the best way to wake up — crunchy on the outside, fluffy on the inside, and fantastically savory throughout! The eggs are tender, filled with succulent bacon and melty cheddar cheese, the perfect omelet combination. Ready in just half an hour, Good Morning Egg Rolls want to wish you the best start to the best day!
Ingredients
- 8 slices bacon cut into bite-size pieces
- 8 eggs
- 1/4 cup milk
- kosher salt to taste
- black pepper to taste
- 1 cup cheddar cheese shredded
- 12 egg roll wrappers
- water to taste
- vegetable oil to taste
- 1/2 cup pure maple syrup
- 2 tablespoons sriracha
Directions
- In a large skillet over medium heat, add the bacon pieces and cook, while stirring occasionally, until browned, about 5-7 minutes.
- Transfer the bacon pieces to a paper-towel-lined plate to drain.
- Reserve 1 tablespoon of the bacon grease in the skillet, draining the remainder.
- In a medium bowl, add the eggs, the milk, the salt, and the black pepper and whisk to combine.
- Place the skillet with the bacon grease over medium heat.
- Add the egg mixture to the hot bacon grease and cook, while stirring, until large curds form, about 3-4 minutes.
- Add the cheese and the bacon pieces to the egg mixture and stir to combine.
- On a clean surface, lay out the egg roll wrappers flat, with one of the corners facing down.
- Add an even amount of the egg mixture to the center of each of the wrappers.
- Dip a clean finger in the water and trace the outer edge of each of the wrappers.
- Fold the front part of each of the wrappers over the egg mixture filling, then fold in the two sides.
- Roll the egg wrappers up tightly.
- In a small skillet over medium heat, add enough of the vegetable oil to achieve a 1-inch depth and heat it to 350 degrees F.
- Add the egg rolls in batches of 3 to the hot oil and cook, flipping them once, until golden on all sides, about 1 minute per side.
- Transfer the cooked egg rolls from the skillet to a clean paper-towel-lined plate and repeat with the remaining egg rolls. Make sure to allow the oil to return to 350 degrees F between batches.
- In a small bowl, add the maple syrup and the sriracha, stirring to combine.
- Serve the egg rolls with the dipping sauce.
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