Green Chile Breakfast Eggrolls with Jalapeno Gravy

1 lb. ground pork sausage
4 Tbsp. flour
1/2 cup Bossy Gourmet Hot Jalapeno Salsa
3 cups shredded hash brown
3-4 eggs, beaten
1 cup cheddar cheese, shredded
1/2 cup Bossy Gourmet Hatch Green Chile
salt and pepper to taste
egg roll wrappers
cooking spray

Preheat oven to 425 degrees F.
In a large skillet, brown the sausage. Remove 1/2 cup and set aside.
Add flour to the skillet and brown a little in the sausage fat. Cook 1 minute.
Slowly add milk, stirring continuously while it thickens. Add jalapeno salsa.
Add salt and pepper to taste. Keep on low heat so it stays warm while you make the eggrolls.
Scramble eggs in a small skillet until just set.
Combine eggs, reserved sausage, cheese, hash browns, cheese and green chile and stir in 1/2 cup of the reserved sausage gravy. Season with salt and pepper.
To make the egg rolls, place about 1/3 cup of filling just below the center of an egg roll wrapper. Fold in the sides and roll up. Moisten the edge to seal.
Spray the egg rolls with cooking spray and bake 12-15 minutes until golden brown.

Click here for Bossy Gourmet Hot Jalapeno Salsa

Click here for Bossy Gourmet Hatch Green Chile