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.
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!
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.
Looking for other healthy breakfast recipes?
- Blueberry Cream Cheese Pancakes
- Chaffle Avocado Toast
- Cream Cheese Breakfast Egg Bites
- Japanese Steamed Eggs
- Matcha Chia Pudding
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
- 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)
Directions
1) Gather all the ingredients.
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.
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.
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.
Hope you enjoy your Japanese Breakfast Egg Roll Up!
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Japanese Breakfast Egg Roll Up
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.
- Finely chop green onions and set aside.
- In a mixing bowl, crack eggs, mix in soy sauce and Monkfruit Erythritol Blend. Combine well and set aside.
- 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.
- 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.
Video
Nutrition
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