Country Sausage & Egg Rolls Recipe

Country Sausage & Egg Rolls Recipe photo by Taste of Home

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These savory rolls are always a great choice. They’re nice enough to serve company and make an excellent on-the-go breakfast, too.

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Country Sausage & Egg Rolls Recipe

Prep: 50 min. Bake: 30 min.

Yield: 12 Servings

50 30 80

Ingredients

1 pound bulk pork sausage
1 cup chopped sweet onion
1 garlic clove, minced
1/2 teaspoon pepper, divided
1 tablespoon butter
8 eggs
3 tablespoons whole milk
1/4 teaspoon salt
3/4 cup shredded sharp cheddar cheese
3 green onions, chopped
15 sheets phyllo dough, (14 inches x 9 inches)
1/3 cup butter, melted

Directions

In a large skillet over medium heat, cook the sausage, sweet onion, garlic and 1/4 teaspoon pepper until meat is no longer pink; drain. Remove and keep warm.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, milk, salt and remaining pepper; add to skillet. Cook and stir until almost set. Stir in the cheese, green onions and sausage mixture. Remove from the heat.
Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with four more phyllo sheets, brushing with butter after each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat, making three stacks.
Cut each stack in half widthwise and in half crosswise, forming four 7-in. x 4-1/2-in. rectangles. Spoon 1/4 cup egg mixture along a long side of each rectangle; roll up.
Place seam side down on an ungreased baking sheet. With a sharp knife, make four shallow slashes across each roll; brush with butter.
Bake at 350° for 30-35 minutes or until golden brown. Yield: 12 servings.

Nutritional Facts 1 roll equals 251 calories, 19 g fat (9 g saturated fat), 178 mg cholesterol, 399 mg sodium, 11 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Country Sausage & Egg Rolls in Country Woman Christmas Annual 2012, p27

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.