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Breakfast Egg Rolls

A quick breakfast on-the-go.  Egg roll wrappers filled with sausage, scrambled eggs, and cheese. These are fully customizable.
Ingredients
•1 pound ground chicken meat or Italian sausage
•10 eggs
•1/2 cup milk
1/2 cup sharp cheddar cheese-grated
½ cup mozzarella cheese- grated
•20-25 egg roll wrappers
½ tsp. black pepper
1 tsp. salt
Oil for frying
2Tbsp water
Method
On medium heat cook ground chicken until browned and place on a paper towel to drain excess grease. Let it cool.
In a bowl mix together eggs, milk, salt and pepper. Cook eggs over low heat until scrambled- adding a little salt and pepper. Let it cool.
In big bowl combine cooked ground chicken, eggs and cheese.  Season to taste.
Place your wrap on a flat surface so that the points are up and down and left and right (would appear as a diamond, not a square). Place the filling onto the bottom third of wrapper.  Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. Repeat with remaining filling and wrappers.
In a small dish place a beaten egg. Dip your finger into the mixture and use this as glue to seal the top point of your wrap
With oil in a skillet or deep fryer fry your breakfast eggrolls until golden brown. Roll the egg rolls in the oil to cook evenly.
Serve with of Pace Picante Sauce
*** These can be frozen before cooking.
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