Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Country Sausage & Egg Rolls

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

12 ServingsPrep: 50 min. Bake: 30 min.

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

2 of 2

Country Sausage & Egg Rolls (continued)

Directions (continued)

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.

Nutrition 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.