Sausage, Egg And Cheese Breakfast Rolls

• 16 ounces ground pork sausage package
• 16 ounces Crystal Farms(R) Better n Eggs package
• 20 ounces Simply Potatoes Hash Browns package
• 1 1/2 cups Crystal Farms(R) Shredded Cheddar Cheese
• 2 packages egg roll wrappers 30 fresh
• 3 tablespoons water
• 3 tablespoons Crystal Farms Butter melted

1. Heat oven to 400u0b0 F in a conventional oven (450u0b0 F convectional).
2. In medium 10-inch nonstick skillet over medium-high heat, cook sausage until browned. Remove sausage and reserve fat.
3. Saute hash browns in rendered pork fat until crisp and cooked through.
4. Add egg and sausage back to pan and scramble eggs.
5. Transfer to large bowl and let cool for 5 minutes.
6. Add shredded Cheddar cheese to the potato, egg and sausage mixture and mix.
7. To make egg rolls, place one egg roll wrap on work surface. Place a generous 1/4 cup of 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 cookie sheets. Repeat with remaining filling and wrappers.
8. Brush top of each egg roll with melted butter. Bake 11-14 minutes or until golden brown.

ground pork sausage, crystal farms, potatoes, crystal farms, egg roll wrappers, water, crystal farms butter

Taken from www.yummly.com/recipe/Sausage_-Egg-and-Cheese-Breakfast-Rolls-1056396 (may not work)