Print This Recipe

Breakfast “Egg Roll”

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin

Okay, this may not be the typical breakfast served at a Bed & Breakfast, but we aren’t typical. We like to experiment with different recipes, sometimes making dinner for breakfast. We try a lot of recipes, not only for breakfast, but for lunch and dinner too. When we have something for lunch or dinner that we really like, Mike (my better half) and I usually say “how can we incorporate this into breakfast.” After all, we are a bed & breakfast. That’s how the Breakfast “Egg Roll” was born.

By way of background, we relocated to Northern Wisconsin from Chicago, where we were spoiled on the food front–we could get almost any kind of food we wanted. There just is not the variety of foods up here that we had become accustomed to, but I am not complaining. The beauty, peace, and tranquility of the Bayfield WI area far outweighs any minor inconvenience of not having as many food options. 

We really enjoy good Chinese food, but have had a hard time finding anything that we like (and we are not particularly fond of the frozen stuff), so I decided to try out some recipes. One of which was a deconstructed egg roll recipe from The Gourmet RD. It has wonderful flavors, truly mimicking an egg roll, with minimal frying. After the first couple of bites, Mike and I started thinking about how to make this into a breakfast entrée. At first I made a scramble incorporating the deconstructed egg roll mixture, it was tasty, but did not present well. It got me thinking about the baked omelet roll I have made in the past (inspired by My Menu Pal) and after a bit of experimenting, and a lot of eating (we probably won’t be craving Chinese food anytime soon), we came up with the Breakfast “Egg Roll” served with fried rice, which we plan to introduce as a breakfast entrée (the third course of one of our many three-course breakfasts at Pinehurst Inn B&B). You can easily customize this recipe to your particular taste by spicing it up or by substituting ground pork, turkey or chicken, or your favorite veggies for the breakfast sausage. 

This recipe is for the Breakfast “Egg Roll”. If you don’t feel like making this but want to try it, you can always reserve a stay at Pinehurst Inn Bed & Breakfast and request the Breakfast “Egg Roll” for breakfast. We would certainly try to accommodate the request. We hope you enjoy this recipe as much as we do.

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour and 10 Minutes
Servings: 8 to 10

Ingredients:

  • EGG ROLL FILLING:
  • 1 pound breakfast sausage (we like spicy sausage)
  • 14 ounce bag of coleslaw
  • 1/4 cup low sodium soy sauce
  • 1 TBLSP rice wine vinegar
  • 1 TBLSP honey
  • 1/2 TBLSP sesame oil
  • 1/2 TBLSP sriracha
  • 1 tsp oyster sauce (optional)
  • 4 cloves garlic, minced
  • 1 inch piece of fresh ginger, finely grated
  • BAKED OMELET
  • 12 large eggs
  • 2 cup milk (I use 2%)
  • 1 cup all purpose flour
  • 1/4 tsp black pepper
  • WONTON STRIPS
  • 1/2 cup oil for frying (I use peanut oil)
  • 20 wonton wrappers, cut into 1/4" strips

Instructions:

  1. Preheat oven to 450 degrees and spray two 9 x 13 baking pans with Pam or other cooking spray.

  2. For the filling, brown the breakfast sausage in a large skillet. Once browned, add the coleslaw mix and continue cooking until the cabbage softens (about 8-10 minutes). In the meantime, in a small bowl, whisk together soy sauce, rice wine vinegar, honey, sesame oil, sriracha, oyster sauce, garlic and ginger. Once the cabbage has softened, add the soy mixture and cook over medium-low for 10 minutes (the mixture should start to thicken slightly).

  3. For the omelets, whisk all omelet ingredients together until the flour is fully incorporated into the mixture. It may take a few minutes of serious whisking. Or, you can place all omelet ingredients into a blender and blend until the flour is fully incorporated into the mixture. Divide the mixture between the two prepared 9 x 13 pans and place in oven and bake for 8 to 10 minutes. Keep a close eye on the omelets, they will start to brown quickly. Remove from oven once the eggs have set (the omelets will puff up, but they quickly settle once out of the oven). Immediately place a large cookie sheet (I usually line it with parchment paper) over one of the omelet pans and flip the omelet pan so the omelet is now on the cookie sheet. Repeat with the second omelet pan.

  4. For the wontons, heat the oil in a small pan on medium-high heat until hot. Working in small batches, drop wonton strips into hot oil and immediately turn with slotted spoon and remove once starting to turn golden brown and place on plate lined with paper towels to drain. Repeat until all the wonton strips are fried.

  5. Assembly: Using a large slotted spoon, evenly spread half the egg roll filling onto one of the omelets. Starting at the short end, roll the omelet, then slice into 4 or 5 pieces. Spread the remaining egg roll filling onto the second omelet, roll starting at the short end, and slice into 4 or 5 pieces. Top each "egg roll" with wonton strips and serve immediately.

Leave a Reply

Your email address will not be published.