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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! 
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
Calories 232kcal


  • 2 Eggs
  • 1 Stalk Green Onions
  • 1/2 tsp Soy Sauce
  • 1/2 tsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 1 tbsp Kewpie Mayo can sub with American mayo


  • 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 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