Breakfast Egg Rolls

Name: Breakfast Egg Rolls
Ingredients: 16 ounces ground pork sausage thaw if frozen; 16 ounces Better'n Eggs; 1 package Simply Potatoes Southwest Style Hash Browns; 2 cups Crystal Farms(R) Shredded Cheddar Cheese; 2 packages egg roll wrappers 16 ounces each fresh; 3 tablespoons water; 3 tablespoons butter or margarine, melted

7 ingredients

4 steps

Ingredients

16 ounces ground pork sausage thaw if frozen
16 ounces Better'n Eggs
1 package Simply Potatoes Southwest Style Hash Browns
2 cups Crystal Farms(R) Shredded Cheddar Cheese
2 packages egg roll wrappers 16 ounces each fresh
3 tablespoons water
3 tablespoons butter or margarine, melted

Directions

1

Heat oven to 450°F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.
2

In same skillet cook Better'n Eggs over low heat until scrambled. Add Better'n Eggs, Simply Potatoes and cheese to large bowl. Stir until well blended.
3

To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup Simply Potatoes mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers.
4

Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown.