Breakfast Egg Roll

Everyone's heard of breakfast burritos, and this is a bit of a variation on that idea. This is extremely simple and satisfying! I had leftover egg roll skins and got a little creative in the kitchen. This is the recipe I made, but you could take and fill these with a wide array of breakfast offerings. This would be a really interesting addition to a brunch table.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  egg roll wraps
• 6  eggs
• 6  tablespoons milk
• 1⁄2 cup cheddar cheese, shredded
• 1⁄4 cup cremini mushroom, diced
• 6  tablespoons sour cream, divided
• 1  tablespoon salt
•  pepper, to taste

Directions

1. Heat oil in pan or fry daddy to 350°F.
2. Place egg roll skin on clean, dry surface.
3. Smear 1 tbsp of sour cream in middle of skin.
4. Sprinkle some of the mushrooms on top of sour cream, followed by a pinch of salt.
5. In ramekin, mix together 1 egg with 1 tbsp of milk.
6. Add pinch of salt and pepper.
7. Microwave for 50 seconds, on high.
8. Break up scrambled egg with fork and place egg evenly on top of mushrooms and sour cream.
9. Sprinkle eggs with shredded cheese and a little more mushroom.
10. Add another pinch of salt on top of mushrooms (this helps mushrooms to soften).
11. Moisten edges of egg roll skin and wrap up, envelope-style, making certain all edges are well sealed.
12. Place in oil and cook until well browned.
13. When finished, remove to paper towels to absorb excess oil.
14. Serve and enjoy!