Breakfast Egg Rolls
Food and Drink

Courtesy of Chef K.C. Gulbro

Breakfast Egg Rolls

"Fresh scrambled eggs made with cheddar cheese and crumbled applewood smoked bacon. Topped with jalapeno jack cheese, roasted red peppers, and diced green onion. For a spicy bite to wake up the adult in you - add diced jalapenos. No egg roll is complete without dipping sauce. Add a side of homemade avocado ranch and grilled salsa or purchase your favorites!"


Egg Rolls

6 egg wrappers

8 eggs

3 slices jalapeno jack cheese

2 red peppers

milk or Heavy Cream

2 avocados

10 slices applewood smoked bacon

½ cup cheddar cheese shredded

2 jalapenos if needed


Avocado Ranch

2 avocados

½ pack of Ranch dry seasoning

½ cup sour cream

6 ounces buttermilk



2 tomatoes

1 red onion

½ jalapeno

2 teaspoons lime juice

¼ cup cilantro

2 teaspoons olive oil

3 cloves chopped garlic

For the Egg Rolls

Bake applewood bacon till crisp and crumble

Beat 6 eggs with American cheese and cream

Scramble eggs on a flat top or pan, make sure they stay moist, then set aside.

Cut, clean, and slice red peppers

Slice avocado bite into size pieces

Slice jalapeno jack cheese into strips- 4-5 strips per slice

Make an egg wash with 2 oz cream and 2 eggs

Take egg wrapper, place in center 1-1.5 ounces of egg mixture, sliced jalapeno jack cheese, and roasted peppers

Egg wash edges of wrapper and roll

Put in the freezer and let combine for 2 hours

Defrost egg rolls

Fry until golden brown

Top with avocado and serve.

For the Salsa: Lightly spray olive oil and grill onion, jalapeno, and whole tomatoes. Peel and chop garlic. Place grilled vegetables and add to the food processor with cilantro, garlic, and add lime juice. Run to desired texture/”chunkiness”. 

For the Avocado Ranch: Add avocados, sour cream and buttermilk into a blender and whip until combined. Add ranch season mix and blend until smooth. Add salt and pepper to taste.