Cheesy Breakfast Egg Rolls

In a bowl, whisk the eggs with salt and pepper. Scramble them in a non-stick pan over medium heat until fully cooked but still soft. Remove from heat and set aside to cool slightly.

In a large bowl, combine the scrambled eggs, shredded cheddar, mozzarella cheese, crumbled sausage, and green onions (if using). Mix until everything is well combined.

Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you, creating a diamond shape. Spoon 2-3 tablespoons of the egg mixture onto the center of the wrapper.

Fold the bottom corner over the filling, then fold the sides inward. Roll up the egg roll tightly, sealing the edges with a little water to keep it closed. Repeat with the remaining wrappers and filling.

Heat about 2 inches of cooking oil in a deep pan or pot over medium heat. Once the oil is hot (around 350°F or 175°C), gently place the egg rolls in the oil, seam side down.

Fry the egg rolls for 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Remove the egg rolls from the oil and drain them on paper towels to remove excess oil.

Serve these crispy, cheesy breakfast egg rolls with your favorite dipping sauce, such as salsa, ketchup, or hot sauce.