This Low Carb Breakfast Roll Ups quickly became a favorite in my house when I was trying to cut carbs without giving up warm comfort food in the morning. I first made them on a rushed weekday when the grocery list had only a few items left. The combination of thinly sliced ham, two kinds of cheese, and eggs rolled into neat, portable logs made mornings calmer and lunches happier. The texture is pleasing with a tender egg exterior and a salty fatty center that melts into a satisfying bite. Every time I make these I remember that first hurried breakfast that turned into a family request each week.

What makes these roll ups special is how simple technique brings out great taste. The eggs are cooked thin enough to roll but thick enough to support fillings. Choosing thinly sliced ham matters because it layers well without making the roll too heavy. The mix of cheddar and mozzarella gives an ideal balance of sharp flavor and creamy stretch. They are ready in about 15 minutes which makes them a dependable option for busy mornings or for making ahead and reheating during the week.

Ingredients

• Eggs: Use fresh large eggs for the best texture and body. Fresh eggs hold together better when cooked thin. I recommend using pasture raised eggs for richer flavor.
• Sliced ham: Half a pound of thinly sliced ham from the deli works best because the slices fold neatly and layer lengthwise. Look for low sugar smoked ham if you prefer less sweetness.
• Shredded cheddar: Use sharp cheddar for punchy flavor. Pre shredded cheese is convenient but freshly shredded melts cleaner.
• Shredded mozzarella: Use part skim or whole milk mozzarella for stretch and creaminess. It helps the roll seal when melted.
• Garlic salt and pepper: Garlic salt seasons both egg and ham. If you use salted ham reduce extra salt. Freshly ground black pepper adds balance.
• Milk: A splash of milk helps the eggs spread evenly and adds tenderness. Whole milk gives a silkier texture but any milk you have will work.
• Nonstick spray: Use a quality nonstick spray or a thin film of butter to prevent sticking and ensure an easy roll.

Instructions

Heat the skilletPlace a medium sized skillet over low medium heat then spray lightly with nonstick cooking spray. A 9 inch to 10 inch skillet is ideal. If the pan is too small the egg will be thick and harder to roll. If the pan is too large the egg will be paper thin and break when you roll it. Aim for a gentle steady heat so the eggs set without browning too quickly.Whisk the eggsCrack two large eggs into a bowl then add 1 1/4 teaspoon garlic salt and pepper to taste along with a splash of milk about 1 tablespoon. Whisk until the mixture is uniform and slightly frothy. The whisking incorporates air so the egg sheet is tender and easier to roll.Cook the egg sheetPour the egg mixture into the preheated skillet and tilt the pan so the liquid spreads evenly. Allow the bottom to set fully before adding the filling. You want the surface to be mostly firm with a slight sheen on top. This prevents the ham from sinking and keeps the roll structured. Cook about 2 to 3 minutes depending on heat.Assemble and melt the cheeseLay four slices of ham lengthwise on the assembled egg sheet, dividing two on each half. Sprinkle 1/4 cup shredded cheddar and 1/4 cup shredded mozzarella over the ham. Cover the pan briefly with a lid to speed the top cooking and to melt the cheese evenly. When the cheese is melted and the egg is fully set it is ready to roll. This should take about 1 to 2 minutes.Roll and sealTurn the stove off then use a flat spatula and a fork to begin rolling from one side toward the other. Roll as tightly as you can without tearing the egg. You can roll in the pan or transfer to a plate to roll. If rolling in the pan allow the seam to rest briefly on the hot surface so it seals. Let the roll sit for a minute to settle before cutting.Finish and serveCut the roll in half or into coins depending on preference. Serve immediately while warm or wrap individually for a quick grab and go meal. Reheat in a skillet for best texture or microwave for speed about 30 to 45 seconds.

Storage Tips

Cool the rolls completely before storing to avoid condensation that makes them soggy. For short term storage place in an airtight container in the refrigerator and use within 4 days. For longer storage individually wrap each roll in plastic wrap then place into a freezer safe bag removing as much air as possible. When ready to eat thaw overnight in the refrigerator and reheat in a lightly greased skillet over low heat to refresh the exterior. Microwaving works for speed but the texture will be softer. For best results reheat slowly so the cheese warms through without releasing too much grease.

Ingredient Substitutions

Swap the ham for turkey breast slices for a leaner option. Use provolone or Monterey Jack if cheddar is not available. For dairy free allow plant based shredded cheese and omit milk then whisk eggs with a tablespoon of water. To make this vegetarian replace ham with a thick grilled portobello strip and add sliced roasted pepper for flavor. Expect a change in texture and salt content when you substitute proteins so adjust seasoning accordingly.

Serving Suggestions

Serve these with a simple green salad for a light brunch or alongside roasted tomatoes for a warm plate. Garnish with chopped fresh parsley or chives for brightness. For a heartier meal add mashed avocado or a dollop of sour cream on the side. They also pair well with pickled vegetables which cut through the richness and add contrast.

Cultural Background

While there is no single origin for rolled egg preparations they appear in many cuisines as a practical way to combine eggs with fillings. This approach is similar to Japanese tamagoyaki which is layered and rolled, and to Mediterranean omelette wraps that combine fillings and fold eggs around them. The idea of rolling eggs to create a tidy portable meal has always been favored where mornings are busy and portability is valued.

Seasonal Adaptations

In spring add fresh herbs like dill or chives and a scatter of young greens inside the roll. For summer fold in slices of sun dried tomato or roast peppers. In autumn try swapping cheddar for gruyere and adding a thin apple slice for a sweet contrast. For winter use smoked ham and a pinch of nutmeg in the eggs for a warming note.

Meal Prep Tips

Make a double batch on weekends and store individual rolls for 4 day breakfasts. Cool completely then wrap and label with date. If reheating many at once place on a baking sheet in the oven at 325 degrees Fahrenheit until warmed through which helps keep an even texture. For quick reheating place a damp paper towel over the roll and microwave 30 seconds then check and add more time if needed.

These roll ups are forgiving and scale well. Treat the cooking time per egg sheet as the main timing rule and use consistent pan temperature to produce uniform results. Share them with friends and let them customize fillings so everyone gets a favorite version.