Breakfast Egg Rolls

As much as I love hunting down and executing new recipes, I must admit that my absolute favorite thing to do in the kitchen is to forge my own creative path to make a meal with whatever I have on hand.  Inspiration usually strikes in the way of leftover ingredients, and this past weekend I happened to have some leftover egg roll wrappers.

Pre-oven

I had used half of the package the night before for some delicious, albeit ugly, jalapeno popper things.  The next morning feeling half defeated by the damned egg roll wrappers, but determined not to let
them best me, I decided to give them another go.

Post-oven

Since these were not intended for late night snackage, I approached the wrappers this time with a morning classic in mind- the breakfast burrito.

Breakfast Egg Rolls

These cute little bundles of yum are fun, delicious, and vaguely nutritious.  I mean they have egg and something green in them, right? The crunchy wrapper is the perfect foil for the creamy egg and potato filling.

Ingredients

3 eggs

1 small potato, small diced

1.5 ounces cheddar cheese, shredded

4 cups raw radish greens, washed and chopped

4 slices bacon, cooked and crumbled

2 tsp bacon grease (or other oil)

1 large yellow onion, diced

3 cloves garlic, minced

salt and pepper to taste

1 pinch curry powder

9 egg roll wrappers

1 tbsp canola oil

Directions

1.  In a non-stick frying pan heat up the bacon grease.  Add the onions and saute until soft and slightly browned around the edges.  Add the garlic and cook for another minute or so, until fragrant.

2.  Add the potato and mix with the onions and garlic.  Season with salt and pepper.  Add a little water or chicken stock to the pan (enough to coat the bottom of the pan) and cover with a lid.  Let simmer for 5-6 minutes or until potatoes are tender.

3.  Remove the lid and let the remaining liquid cook off.  Add the radish greens and cook until wilted, about 2 minutes.  Meanwhile, beat the eggs in a cup and season with salt, pepper, and the pinch of curry powder.  Pour the egg mixture into the pan and stir to combine.  Cook the eggs until done to your liking, turn off the heat, and stir in the crumbled bacon and cheese.

4.  Preheat the oven to 425F (or whatever your egg roll package recommends for baking).  Fill and wrap the egg rolls and place on a greased baking sheet.  Brush the tops of the rolls with canola oil and bake for 10-12 minutes until golden brown.

Enjoy!