Chicago-area chef and restaurant owner K.C. Gulbro’s breakfast egg rolls and avocado ranch recipe!
Chef and restaurant owner K.C. Gulbro wants you to eat literal egg rolls. His breakfast egg rolls recipe is stuffed with scrambled eggs, bell pepper, cheese, jalapeños, and bacon bits.
Think of it like a deep-fried version of a breakfast sandwich.
Gulbro owns and operates FoxFire restaurant and the Copper Fox event venue in Geneva, Illinois, just west of Chicago. FoxFire, a steak and chophouse, was named Certified Angus Beef Brand’s Steakhouse of the Year in 2023, the restaurant’s 20th year in operation. (The event venue began in 2020.)
Gulbro is known in part for his prime rib egg rolls at the restaurant — it’s made with red onion, bell pepper, horseradish, Swiss cheese, horseradish dressing, and a spicy house sauce. This recipe obviously doesn’t call for prime rib, but it riffs on one of FoxFire’s most popular dishes.
One of the great things about this recipe for breakfast egg rolls is that you can double or triple it with very minimal additional effort, making it a great contender for a larger gathering — or if you expect people to eat two or three each instead of a solitary roll as a side.
Obviously, there’s no reason you couldn’t just treat a batch of these as a complete meal, especially when topped with avocado and drizzled with Gulbro’s avocado ranch sauce (recipe for that below as well).
His recipe doesn’t specify how long to bake the bacon for, but typically you’ll want to do 20-25 minutes at 400°F, flipping halfway through and checking as you go. Crispy makes most sense for this recipe, as he notes, which may mean cooking the bacon slightly longer than you usually would.
On the other hand, you want to avoid overcooking the eggs. Aim for a soft scramble even if you’re like me and typically cook them firmer.
As Gulbro notes, the jalapeños are optional, and you can easily scale up or down how much you include depending on how much the people eating it enjoy spicy food.
Or, you could always add the peppers to the avocado ranch dipping sauce instead, allowing people to avoid the heat without omitting it for everyone involved.
Breakfast Egg Rolls with Avocado Ranch
Equipment
- Baking sheet
- Frying pan
- Whisk
- 2 Mixing bowls
- Blender (optional)
Ingredients
- 6 egg wrappers
- 8 eggs
- 3 slices jalapeño jack cheese
- 2 red bell peppers
- 0.6 ounces heavy cream
- 2 avocados
- 10 slices applewood smoked bacon
- ½ cup cheddar cheese shredded
- 2 jalapeños (optional)
Avocado Ranch
- 2 avocados
- ½ packet dry ranch seasoning
- ½ cup buttermilk
Instructions
- Bake the applewood bacon till crisp (see above). Crumble the bacon.
- While the bacon cooks, beat 6 eggs with American cheese and cream. Scramble eggs on a flat top or pan, make sure they stay moist, then set aside.
- Cut, clean, and slice red peppers. Slice avocado into bite-size pieces. Slice jalapeno jack cheese into strips (4-5 strips per slice).
- Make an egg wash with 2 ounces cream and 2 eggs, whisking together until combined.
- Take egg wrapper and place 1-1.5 ounces of egg mixture, sliced jalapeño jack cheese, and roasted peppers in the center. Repeat with each wrapper.
- Egg wash the edges of wrappers and roll them. Put them in the freezer for 2 hours to let them set.
- Once ready, defrost egg rolls. Fry until golden brown in oil of your choice.
- Top with avocado slices and serve alongside avocado ranch.
To Make Avocado Ranch
- Add avocado, sour cream, and buttermilk into a blender and blend until combined.
- Add ranch seasoning mix and blend until smooth.
- Add salt and pepper to taste!