Baked Breakfast Egg Rolls with Apple Chicken Sausage Gravy

So I’ve been doing a lot lately with breakfast recipes.  Partly because I’ve been on vacation all week so I’m in the kitchen for at least 15-18 hours a day AND the fact that I LOVE breakfast foods.  This morning I wanted something ‘different’ – maybe a little bit of crunch, a little bit of creamy.  Well you know me I can’t just go simple.  Well I tried, really I whole heartily tried with this recipe. I mean nothing is more basic than sausage gravy.  Right?!  However I don’t have just basic ‘sausage’ in my house.  One is we rarely eat it even though Mr. Fantabulous LOVES hot sausage and peppers – you know the kind of hot sausage where you start to tear up even before you take a bite. I’ll typically make those for games or parties but never just for ‘us’.  Why?  I don’t eat it!  LOL

That being said I was hesitant on making sausage gravy with apple chicken sausage.  I wasn’t sure if it ‘worked’ or would taste ‘ok’.  But I threw caution to the wind (okay by this time I was STARVING and would have eaten a truck tire) and went for it.  I actually really liked it a lot.  The flavors are milder and almost sweet which I think went really well in this dish.

Now you can deep fry these but again we tend to eat on the healthier side so if I can bake AND make it just as crispy/crunchy, I’m gonna.  No need adding all that extra fat!

When these puppies came out of the oven they were super super crispy and just so luscious inside.  I actually ate an entire one forgetting to even try the gravy.  Damn.. so I had to force myself to eat a 2nd one trying the gravy.  I’m torn as I’m not sure which I liked better – with or without.  So for me that’s a bonus.  Any dish that can stand on it’s own without any sauces/gravies are pretty damn good.

For me, I can so see these on a Sunday brunch buffet or even made up for a game.  These to reheat well in the oven by the way but if yours is like my house, there won’t be any leftovers!

Baked Breakfast Egg Rolls with Apple Chicken Sausage Gravy

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• Author: The Kitchen Whisperer

Ingredients

Egg Rolls

• 2 Large eggs
• 2 tablespoon milk
• Pinch of sea salt and black pepper
• 6–8 Egg roll wrappers
• 8 slices smoked gouda cheese in 1”x 2 1/2” slices
• Cooking Spray

Apple Chicken Sausage Gravy

• 3 Apple Chicken Sausage links, casing removed and crumbled
• 1 tablespoon flour
• 1 cup milk
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt

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Instructions

1. Preheat oven to 375F.
2. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
3. In a medium skillet over medium heat, add in the sausage and cook until browned and cooked through, ~5-7 minutes. You want smaller sized pieces here.
4. When the sausage is cooked through, remove from pan.
5. While the sausage is cooking break the eggs into a bowl, add the milk and pepper.
6. Using a whisk or fork, whip up the eggs until frothy.
7. When the sausage is done and removed from the pan, add the egg mixture to the pan and using a rubber tipped spatula, scramble the eggs.
8. Cook for 2-3 minutes until the eggs are set.
9. Remove the eggs from the pan and set aside.
10. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
11. Lay down a slice of cheese not quite in the middle of the wrapper.
12. Next top scoop of the egg mixture (about 1-2 tablespoon) and a few pieces of sausage (be sure to leave at least half of the sausage pieces left for the gravy.
13. Begin rolling by taking the bottom and ‘tucking’ under the mixture.
14. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
15. Set aside and repeat for the remaining wrappers.
16. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
17. Bake for 8 minutes, flip, spray again and bake for another 5-8 minutes until golden brown and crispy. I sometimes will broil them for a minute to get that extra crunch.
18. While the egg rolls are baking, make the sausage gravy by adding the cooked sausage back into the sausage/egg pan and putting the heat to medium.
19. When the sausage starts to sizzle add in the flour, whisking and cooking for 1 minute.
20. Next add in the milk and whisking bringing the gravy to a boil.
21. Reduce the heat to a simmer and cook for 2 minutes.
22. Add in the salt and pepper and serve immediately with the egg rolls.

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