Breakfast Egg Rolls


1 package (16 ounces) ground pork sausage, thaw if frozen
1 package (16 ounces) Better’n Eggs®*
1 package Simply Potatoes® Southwest Style Hash Browns
2 cups (8 ounces) shredded cheddar cheese
2 packages (16 ounces each) fresh egg roll wrappers**
3 tablespoons water
3 tablespoons butter or margarine, melted


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 eggs over low heat until scrambled. Add eggs, 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 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.


*Substitute 8 whole eggs, lightly beaten.

**Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.