Japanese Breakfast Egg Roll Up

Japanese Breakfast inspired Egg Roll Up is a quick and healthy alternative to your usual omelette or scramble.  Quick and easy to make using only a few ingredients!

If you’ve been on social media lately, you will see that the egg fasts are all the rage.

Eggs are high in protein and low in carbohydrates, making them perfect for a low carb or keto diet.  In fact, eggs are also low in calories and a good source of calcium.

Japanese breakfast egg roll up served on a white plate served with a fork.

For people who are sensitive to sodium, eggs are considered a low sodium food as well.

What is Japanese Breakfast Egg Roll Up?

Japanese breakfast egg roll up are made with very simple directions!

All you have to do is beat eggs in a bowl along with some soy sauce, and monkfruit erythritol blend or sweetener of choice.

Then slowly pour a thin layer of the egg mixture in a nonstick skillet over medium-low heat, add chopped green onions and cook until no longer runny (do not stir).

Add a drizzle on kewpie mayo then carefully roll the egg to form a wrap.  That’s all!

What ingredients do I need to make this Japanese style egg roll up?

  • Eggs
  • Green Onions
  • Soy Sauce (tamari for gluten-free)
  • Monkfruit Erythritol Blend (or sweetener of choice)
  • Mayo

Are there any other toppings that will go well in this egg roll up?

  • Chopped Onions
  • Baby Spinach
  • Bell Pepper
  • Ham
  • Cheddar Cheese
  • Bacon
  • Japanese Sausage
  • Pesto

If you prefer plain eggs, just a little salt goes a long way!

Japanese breakfast egg roll up cut in half showing cross sectional cut.

How long will these breakfast egg rolls last in the fridge?

These breakfast egg rolls will last in the refrigerator for up to 5 days. Just pop it in the microwave for a few seconds to warm up.

What is Kewpie mayo?

Kewpie mayo is Japanese mayonnaise.  It’s richer and slightly sweeter than American mayonnaise.

If you don’t have Kewpie, you can also use American mayo as well.

Did you have any tips in making on making this egg roll up recipe?

  • Depending on your stovetop burners, use medium-heat or low heat to cook the eggs.
  • If you don’t have a non-stick pan, use cooking spray generously.
  • Add some red pepper and garlic powder for more flavor.
  • If you don’t prefer soy sauce, you can also sub with 1/4 tsp of salt.
  • If you are limiting cholesterol intake, only use the egg whites.

Japanese breakfast egg roll up served being cut into with a fork.

Looking for other healthy breakfast recipes?

Now, let’s get making this Japanese Breakfast Egg Roll Up recipe!

  • Prepping Time 1M
  • Cook Time 5M
  • Total Time 6M
  • Net Carb/Serv ~1g
  • Servings 1

Ingredients

Directions

1) Gather all the ingredients.

Japanese Breakfast Egg Roll Up Recipe (1)

2) Finely chop green onions and set aside.

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

Japanese Breakfast Egg Roll Up Recipe (20)

Japanese Breakfast Egg Roll Up Recipe (21)

4) Heat a medium-sized skillet on medium-low heat and spray cooking oil.  Directly after (no need to preheat), slowly pour egg mix into medium-sized skillet and sprinkle in chopped green onions.  Cook for 2-3 minutes until eggs are no longer runny.

Japanese Breakfast Egg Roll Up Recipe (22)

Japanese Breakfast Egg Roll Up Recipe (9)

5) 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.

Japanese Breakfast Egg Roll Up Recipe (23)

Japanese Breakfast Egg Roll Up Recipe (24)

Hope you enjoy your Japanese Breakfast Egg Roll Up!

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More Recipes

Japanese breakfast egg roll up served on a white plate served with a fork.

Japanese Breakfast Egg Roll Up

Japanese Breakfast inspired Egg Roll Up is a quick andhealthy alternative to your usual omelette or scramble.  Quick and easy to make using only a fewingredients! 
4.67 from 6 votes
Course: Breakfast
Cuisine: Asian Fusion
Keyword: egg roll up recipe, healthy breakfast
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 1
Print Recipe
Calories: 232kcal

Ingredients

  • 2 Eggs
  • 1 Stalk Green Onions
  • 1/2 tsp Soy Sauce
  • 1/2 tsp Monkfruit Erythritol Blend or sweetener of choice
  • 1 tbsp Kewpie Mayo can sub with American mayo

Instructions

  • Gather all the ingredients.
    Japanese Breakfast Egg Roll Up Recipe (1)
  • Finely chop green onions and set aside.
    Japanese Breakfast Egg Roll Up Recipe (2)
  • In a mixing bowl, crack eggs, mix in soy sauce and Monkfruit Erythritol Blend. Combine well and set aside.
    Japanese Breakfast Egg Roll Up Recipe (21)
  • Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to preheat), slowly pour egg mix into medium-sized skillet and sprinkle in chopped green onions. Cook for 2-3 minutes until eggs are no longer runny.
    Japanese Breakfast Egg Roll Up Recipe (22)
  • 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.
    Japanese Breakfast Egg Roll Up Recipe (23)

Video

Nutrition

Calories: 232kcal | Carbohydrates: 2g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 394mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
*Values Based Per Serving
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