Sausage, Egg And Cheese Breakfast Rolls

1. 1

   Heat oven to 400u00b0 F in a conventional oven (450u00b0 F convectional).

2. 2

   In medium 10-inch nonstick skillet over medium-high heat, cook sausage until browned. Remove sausage and reserve fat.

3. 3

   Saute hash browns in rendered pork fat until crisp and cooked through.

4. 4

   Add egg and sausage back to pan and scramble eggs.

5. 5

   Transfer to large bowl and let cool for 5 minutes.

6. 6

   Add shredded Cheddar cheese to the potato, egg and sausage mixture and mix.

7. 7

   To make egg rolls, place one egg roll wrap on work surface. Place a generous 1/4 cup of 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.

8. 8

   Brush top of each egg roll with melted butter. Bake 11-14 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.