Ingredients:

  • 6 large eggs (360 g)
  • 1 tbsp (15 ml) milk
  • 4 oz (115 g) breakfast sausage
  • 4 slices streaky bacon (100 g)
  • 1/2 cup (130g) canned baked beans
  • 1/4 cup (30g) shredded cheddar cheese
  • 2 tbsp (30 ml) vegetable oil
  • 6 egg roll wrappers
  • 1 tbsp (15 ml) water
  • Vegetable oil, for deep frying

Instructions:

  1. Brown the sausage in a skillet over medium heat, breaking it up with a spoon. Drain off any excess fat.
  2. If not pre-cooked, fry the bacon until crispy. Crumble.
  3. Whisk the eggs with milk, salt, and pepper. Cook in the same skillet over medium-low heat, stirring gently, until soft and set.
  4. In a large bowl, gently combine the cooked sausage, bacon, scrambled eggs, baked beans and shredded cheese. Let cool slightly.
  5. Place an egg roll wrapper on a flat surface. Spoon about 1/3 cup of filling onto the center of the wrapper.
  6. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with water and roll tightly to seal. Repeat.
  7. Heat vegetable oil in a deep-frying pan to 350°F (175°C). Fry the breakfast egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
  8. Remove the egg rolls with a slotted spoon and drain on paper towels.
  9. Serve hot with your favourite dipping sauces.