Japanese Breakfast Egg Roll Up

Japanese Breakfast Egg Roll Up is a delightful breakfast dish inspired by tamago, often served at sushi restaurants. It features eggs mixed with soy sauce, sweetener, and mayo, cooked in a roll shape. This easy-to-make and healthy breakfast choice is both filling and packed with protein, offering more flavor than your standard eggs seasoned with just salt.

Additionally, it can be adapted to be gluten-free and low-carb with ingredient swaps, making it a versatile morning option with no prep time required.

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

How to make Japanese Breakfast Egg Roll Up?


  1. Start by mixing eggs, soy sauce, and sweetener in a mixing bowl. Whisk them until well combined.
  2. In a frying pan, add cooking oil and pour the egg mixture in a thin layer. Sprinkle chopped green onions over the eggs. Cook on medium-low heat until the eggs are no longer runny, which usually takes about 2-3 minutes.
  3. Once the eggs have set, squeeze a drizzle of mayo over them.
  4. Using two spatulas, carefully fold up the eggs to form a roll. Finally, slice the roll into 2 pieces and serve on a plate.

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

What ingredients do I need to make Japanese egg breakfast roll?


  • Eggs – eggs of choice.
  • Green Onions – freshly chopped green onion scallions.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Sweetener – use your preferred sweetener.
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.

How to store leftovers?

Simply place it in an airtight container in the refrigerator. It will stay delicious for 3-5 days, and when you’re ready to savor it again, a quick microwave reheating will do the trick.

Looking for other healthy breakfast recipes?

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

Watch How To Make It

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

Japanese Breakfast Egg Roll Up

Elevate your breakfast with our savory Japanese Breakfast Egg Roll Up. This quick and healthy alternative to traditional omelettes is rich in flavor and easy to make. Discover the delightful taste of Japanese egg breakfast roll today!
4.75 from 8 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



  • 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, soy sauce and sweetener. 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)


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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