Ingredients

The following ingredients have 12 Servings
  • 1 (8 oz) roll breakfast sausage
  • 1/2 cup yellow onion (diced)
  • 1/4 cup red pepper (diced)
  • 1/4 cup green pepper (diced)
  • salt and pepper (to taste)
  • 1 tablespoon unsalted butter
  • 6 large eggs (beaten)
  • 1 cup mexican styled cheese (shredded)
  • 3/4 cup black beans (drained and rinsed)
  • 12 eggroll wrappers
  • vegetable oil (for frying)

Instruction

  • Heat a large non-stick skillet over medium heat.
  • Add in sausage, onion, and peppers.
  • Cook, breaking up the meat as you go, until the sausage has cooked through and the peppers are softened to your liking. Season with salt and pepper, to taste.
  • Remove from pan, drain any grease, and set aside.
  • In the same skillet, melt butter, then stir in whisked eggs. Cook until *almost* set.
  • Stir in sausage/veggie mixture, cheese, and black beans, then taste and re-season, if necessary. Set aside.
  • Lay an egg roll wrapper on a clean work surface. About 1/2 inch from the bottom corner, place 2 tablespoons of the egg mixture.
  • Take the bottom corner of the egg roll wrapper and lift it up and over the mixture.
  • Take the right corner and fold it to the center. Do the same with the left corner.
  • Wet the seam with water, and continue rolling.
  • Roll until fully sealed.*
  • Fill a large saucepan with 1 inch of vegetable oil and heat to 325 degrees F.
  • Working with one egg roll at a time, cook in the hot oil for 30 seconds, or until golden brown, flipping halfway through.
  • Remove from the oil and set onto a paper towel to drain.
  • Serve immediately with sour cream and salsa and enjoy!