Bison Breakfast Egg Rolls
These Cowboy Breakfast Egg Rolls are an easy way to shake up your morning routine, especially when you want something satisfying that still feels fun and approachable. This recipe takes familiar breakfast staples and wraps them in a crisp, golden shell, making them a great handheld option for breakfast, brunch, or even an on-the-go bite.
Each egg roll is filled with flaky hashbrowns, soft scrambled eggs, melty pepper jack cheese, and seared bison striploin. Once fried, they turn lightly puffed and crunchy on the outside, creating a symphony of contrast in every bite. Served hot with fresh avocado salsa, they bring together classic comfort flavors with a bold, savory finish.
What makes this recipe especially practical is how easy it is to prepare and serve. You can assemble the egg rolls quickly and fry them just before serving, which keeps things simple whether you are feeding a busy household, setting out a brunch spread, or planning a game day breakfast.
Using Great Range Bison strip steak adds rich flavor without overpowering the other ingredients. Bison is a lean red meat and a great source of protein, packed with iron and B vitamins. In this recipe, it pairs naturally with eggs and potatoes for a hearty breakfast that helps keep your health goals in mind, but still feels approachable.
Whether you are planning a relaxed weekend brunch or serving something unexpected to a crowd, these Cowboy Breakfast Egg Rolls offer a handheld breakfast option that feels easy, satisfying, and exciting.
Bison Breakfast Egg Rolls
Ingredients
- 2 Bison Striploin Steaks
- 4 tablespoons butter
- 3-4 slices pepper jack cheese
- 2-3 hashbrown patties
- 4-5 eggroll wrappers
- 2-3 eggs - whisked
- 4-5 cups canola oil - for frying
- Avocado salsa - for serving
- Ketchup - for serving
Instructions
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Bake the hashbrowns according to the package instructions. Set aside to cool slightly before assembling the egg rolls.
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Pour the canola oil into a heavy pot deep enough to fully submerge the egg rolls. Heat to 350°F.
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Melt 2–3 tablespoons of the butter in a skillet over medium-high heat until browned and frothy. Add the bison striploin steaks and sear for 3–4 minutes per side. The steaks should be nicely seared on the outside and very rare inside. Remove from the pan and let rest.
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Wipe the skillet clean, then add the remaining butter. Add the whisked eggs and scramble until just cooked, about 90 seconds. Remove from heat.
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Slice the rested steaks into thin, bite-sized pieces.
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Assemble the egg rolls: lay out an egg roll wrapper and place a slice of pepper jack cheese, one hashbrown, scrambled eggs, and a few slices of bison in the center. Roll tightly, sealing the edges according to the wrapper instructions.
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Fry the egg rolls in batches at 350°F for 2–3 minutes, until golden brown and lightly puffed.
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Remove to a wire rack or paper towels to drain briefly. Serve immediately with avocado salsa
Recipe Notes
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