Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Breakfast Eggrolls with Pepper Gravy. It is one of my favorites recipe For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients need to make Breakfast Eggrolls with Pepper Gravy:

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

Step to make Breakfast Eggrolls with Pepper Gravy:

1. Do a little pre-prep. Chop your veggie Set aside. Beat 4 eggs together with 1/4 cup milk and salt and pepper to taste in a medium bowl. Set aside.
2. Heat a nonstick skillet over medium-high heat. Add 1 tbs oil and 1 tbs butter. When butter melts add hashbrown Cook until browned and crispy. While cooking use edge of spatula to break shreds into smaller piece When done transfer to a large bowl. Set aside.
3. 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 hashbrown
4. 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.
5. 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).
6. 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.
7. 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).
8. Fry eggrolls in batches until crisp and golden, about 4-5 minute When done transfer to paper towel lined plate. Let rest while you make the pepper gravy.
9. 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 eggroll Enjoy!

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