In a skillet, cook bell peppers in a little bit of butter over high heat for 2-3 minutes.
Mix eggs, sour cream, salt and pepper into a bowl. Turn heat to low and pour egg mixture into skillet and scramble until they are done.
Once the scrambled eggs are done, assemble the egg rolls.
Sprinkle egg roll wrappers with water and smooth the water out over the wrapper to make sure they are sticky before rolling.
Place the wrapper in front of you in a diamond. Lay your scrambled eggs in the middle and sprinkle with a nice amount of shredded cheese.
Begin rolling by taking the piece closest to you and tucking it under the scrambled eggs.
Bring in the sides of the egg roll wrapper and continue rolling. Wet the last of the wrapper with your finger to seal closed.
Once you have all breakfast egg rolls wrapped, set aside.
Mix the gravy according to the packet directions (1 cup water and 1 cup milk) and pour over your cooked sausage. Mix well until you have a nice thick consistency.
In a skillet, brown sausage. Drain any fat.
Serve your breakfast egg rolls with the sausage gravy as a dipping sauce.
Pour vegetable oil into a large skillet and heat until very hot. Make sure you have about an inch of oil.
Deep fry your breakfast egg rolls turning them until both sides are golden brown.
Remove and place on a paper towel until ready to serve.
Air Fryer Directions
Place the wrapped and ready to go breakfast egg rolls your air fryer on an even layer making sure they don't touch. Brush them lightly with oil.
Cook at 350°F for 6 minutes
Flip the egg rolls. Brush with oil a second time on this side and cook for 5 more minutes until brown and crispy.
Oven-Baked Directions: Place the breakfast egg rolls on a non-stick baking sheet and bake at 325 degrees until golden brown.To make ahead of time: Assemble the breakfast egg rolls, freeze and cook within 7 days.