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Old 08-14-2012, 06:17 PM
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baked breakfast egg rolls

baked breakfast egg rolls
Ingredients:
1 16 ounce package ground pork sausage, thaw if frozen
2 cups (16 ounces) Liquid egg whites
1 package Simply Potatoes Southwest Style Hash Browns
2 cups (8 ounces) Crystal Farms® Shredded Cheddar Cheese
2 packages (16 ounces each) fresh egg roll wrappers*
3 tablespoons water
3 tablespoons butter or margarine, melted


Instructions:
1. Heat oven to 450° F. Cook sausage in 10-inch nonstick skillet until browned (8 to 10 minutes). Drain grease. Add cooked sausage to large bowl; set aside.

2. In same skillet cook Liquid egg whites over low heat until scrambled. Add Liquid egg whites, Simply Potatoes and cheese to large bowl. Stir until well mixed.

3. To make egg rolls; place one egg roll wrap on work surface. Place a generous ¼ cup Liquid egg whites mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased baking sheet. Repeat with remaining filling and wrappers.

4. Brush top of each egg roll with melted butter. Bake for 11 to 14 minutes or until golden brown.
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  #2  
Old 08-21-2012, 11:10 AM
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Quote:
Originally Posted by basskiller View Post
baked breakfast egg rolls
Ingredients:
1 16 ounce package ground pork sausage, thaw if frozen
2 cups (16 ounces) Liquid egg whites
1 package Simply Potatoes Southwest Style Hash Browns
2 cups (8 ounces) Crystal Farms® Shredded Cheddar Cheese
2 packages (16 ounces each) fresh egg roll wrappers*
3 tablespoons water
3 tablespoons butter or margarine, melted


Instructions:
1. Heat oven to 450° F. Cook sausage in 10-inch nonstick skillet until browned (8 to 10 minutes). Drain grease. Add cooked sausage to large bowl; set aside.

2. In same skillet cook Liquid egg whites over low heat until scrambled. Add Liquid egg whites, Simply Potatoes and cheese to large bowl. Stir until well mixed.

3. To make egg rolls; place one egg roll wrap on work surface. Place a generous ¼ cup Liquid egg whites mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased baking sheet. Repeat with remaining filling and wrappers.

4. Brush top of each egg roll with melted butter. Bake for 11 to 14 minutes or until golden brown.
Nice.

Any idea what the nutritional facts are?
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