keto Japanese Breakfast Egg Roll Up cover

Japanese Breakfast Egg Roll Up


Ironically enough, we usually don’t have much time to make breakfast for ourselves!  A typical recipe creation takes anywhere from 6-12 hours from start to finish so our mornings are very rushed to get started! 

And since we don’t have much time to sit down and have breakfast, we started making these very simple and delicious egg roll ups instead!

keto Japanese Breakfast Egg Roll Up pin 1

At first, it was a very simple milk and salt base, but over the course of time, it developed into what we call our Japanese Breakfast Egg Roll Ups! 

Eggs are such a staple food for breakfast especially on a low-carb/keto diet.  They’re high in protein, low in carbs, full of healthy fats and packed with nutrients.  It’s no wonder the egg fast is gaining popularity in recent years! 

Just make sure you have an arsenal of great egg recipes like this one to keep your taste buds happy!

This recipe will take less than 10 minutes, is delicious and a great choice to add into your breakfast plan to save yourself those precious AM minutes!

keto Japanese Breakfast Egg Roll Up pic

For this one, the special ingredients are Kewpie Mayo, Swerve/Monkfruit and Soy Sauce all which can both be picked up on Amazon or a local Asian supermarket.  Note – we strongly recommend using Kewpie Mayo for this recipe, other Mayo like Hellman’s or Bestfood will not offer the same taste.

Now, let’s get started!

Prepping Time 1M

Cook Time 5M

Total Time 6M

Net Carb/Serv ~1g

Servings 1

Ingredients

Directions

1) Gather all the ingredients (Swerve/Monkfruit not pictured).

2) Finely chop green onions and set aside.

3) In a mixing bowl, crack eggs, mix in Soy Sauce and Swerve/Monkfruit.   Combine well and set aside.

4) Heat a medium-sized skillet on medium-low heat and spray cooking oil.  Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 2 minutes.

5) After 2 minutes, sprinkle green onions and cook for another 2-3 minutes until eggs are no longer runny.

6) Add squeeze of Kewpie Mayo to cover eggs.  With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg.  Cut into 2 and transfer to serving plate.

Hope you enjoy your low-carb/keto Japanese Breakfast Egg Roll Ups! 

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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keto Japanese Breakfast Egg Roll Up pin 2

 

keto Japanese Breakfast Egg Roll Up cover

Japanese Breakfast Egg Roll Up

The BEST Asian Low-Carb/Keto recipe for Japanese Breakfast Egg Roll Up. Enjoy this simple and delicious Japanese breakfast at only ~1g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Breakfast
Cuisine: Asian Fusion
Keyword: asianfusionbreakfast, asianketobreakfast, japanesebreakfast, ketobreakfast, lowcarbbreakfast, quickketobreakfast
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 1
Print Recipe

Ingredients

  • 2 Eggs Eggs
  • 1 Stalk Green Onions
  • 1/2 tsp Soy Sauce
  • 1/2 tsp Swerve or Monkfruit
  • 1 tbsp Kewpie Mayo

Instructions

  • Gather all the ingredients.
  • Finely chop green onions and set aside.
  • In a mixing bowl, crack eggs, mix in soy sauce and Swerve or Monkfruit. Combine well and set aside.
  • Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 2 minutes.
  • After 2 minutes, sprinkle green onions and cook for another 2-3 minutes until eggs are no longer runny.
  • Add squeeze of Kewpie mayo to cover eggs. With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg. Cut into 2 and transfer to serving plate.

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