Pork Sausage Breakfast Egg Rolls

Photo: Jones Dairy Farm

Yield: 8-12 servings

12 oz. fully cooked pork sausage links, chopped coarsely
¼ cup bell pepper, chopped
¼ cup green onion, chopped
6 large eggs
¼ cup milk
½ cup (2 oz.) Cheddar or other cheese, shredded
12 egg roll skins
1-2 cups peanut or vegetable oil

In large skillet, brown sausage with pepper and onion over medium heat. Pour sausage mixture into large bowl; set aside.

In medium bowl, lightly beat eggs and milk. Spray medium skillet with nonstick cooking spray; add egg mixture and cook, stirring frequently, 3 to 5 minutes. Remove eggs from heat and add to bowl with sausage, add cheese and mix well.

Place egg roll skin on clean surface with one corner pointing away. Spoon heaping ¼ cup of sausage/egg mixture onto one corner of egg roll skin. Fold corner over, tucking in under filling. Fold in side corners and roll to opposite corner. To seal, wet edge of skin with water and press firmly. Repeat with remaining egg roll skins.

Heat 1-2 cups oil in large frying pan over high heat. Deep-fry egg rolls in batches until golden brown, approximately 3 to 5 minutes.