Breakfast Egg Rolls

 


Ingredients

  • 1
    box Betty Crocker™ Seasoned Skillets™ hash brown potatoes
  • Margarine called for on box
  • 6
    eggs
  • 2
    tablespoons water
  • 1
    tablespoon butter
  • 1/3
    cup bacon pieces
  • Salt and pepper, to taste
  • 1
    package (1 lb) egg roll skins
  • 2
    cups shredded Cheddar cheese (8 oz)
  • Vegetable oil, for frying

  • Steps

1 In 12-inch skillet, cook hash browns as directed on box. Set aside.

    2 In large bowl, beat eggs and water with whisk. In 10-inch skillet, melt butter; cook eggs in butter. After eggs are cooked, stir in hash browns and bacon pieces. Add salt and pepper.

      3 Place egg roll skins on large work surface. Spoon 1/3 cup egg mixture on center of each skin. Top each with 2 tablespoons shredded cheese.

        4 For each egg roll, bring up bottom corner; fold in side corners, and roll up. Bring down top corner; wet with small amount of water to stick.

        5 In 8-inch skillet, heat oil until hot. Fry egg rolls in oil until crispy; shake off excess oil, and place on cooling rack to cool slightly. Serve immediately.

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