BREAKFAST EGGROLLS WITH SAUSAGE GRAVY

One evening the hubs and I worked some crazy kitchen magic and created this most amazing hybrid.

Breakfast eggrolls, with creamy sausage gravy for dipping.

It had to have had some divine inspiration behind it. But, like always with eggrolls and sons … well, there was one small problem.

“Frying things is like giving your kids an ice cream cone: they love it so much and watching them eat it is a blast, but when it’s all over, you’re left looking at the aftermath of the F5 dairy tornado that engulfed your child and everything within a 5 foot radius and now you have to use an entire Costco pack of wipes to clean up the evidence so Mama doesn’t realize you took the boys for ice cream at 10am…after a trip to the donut shop.”

Ingredients

• 1 lb ground pork sausage
• 4 tbsp flour
• 4 cups milk
• 3 cups shredded hash browns, regular or southwestern seasoned
• 3 – 4 eggs
• 2 tbsp water
• 1 cup shredded sharp cheddar cheese
• salt and pepper, to taste
• egg roll wrappers
• cooking spray, or canola oil

Instructions

1. In a large skillet, brown sausage. Drain the cooked sausage. Remove a 1/2 cup of the cooked sausage to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add in the milk, stirring continuously, while it thickens. Salt and pepper the gravy, to taste. Keep on low heat so that it stays warm while making the egg rolls.
2. Mix the eggs and water and then scramble the eggs in a small skillet until just set. Don't worry, they will finish cooking when baked. Add the scrambled eggs to the reserved sausage.
3. .......................................

for full recipes please see : 4sonrus.com

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