In a large skillet over medium heat, add the breakfast sausage. Cook, breaking it apart with a spatula, until it’s browned and cooked through, about 5-7 minutes. Drain any excess fat and set aside.
In a mixing bowl, whisk together the eggs, half and half, salt, and pepper until well combined. In the same skillet, melt the butter over medium heat. Pour in the egg mixture and stir gently with a spatula until the eggs are softly scrambled and just set, about 3-4 minutes. Remove from heat.
In the same skillet, add the frozen hash browns and cook according to package instructions until crispy and golden brown. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked sausage, scrambled eggs, hash browns, and shredded cheddar cheese. Mix well to ensure everything is evenly distributed.
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly away from you. Seal the top corner with a bit of water to keep it closed. Repeat with remaining wrappers and filling.
In a frying pan or deep fryer, heat about 2 inches of vegetable oil over medium-high heat. Once the oil is hot (about 350°F), carefully add the egg rolls in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve your Breakfast Egg Rolls warm, with your favorite dipping sauce, like sriracha, ranch, or a spicy aioli. Enjoy!
