There is no doubt about it — sushi should rule the world. Sometimes I question how these small rolls can be so damn tasty, but then I stop thinking and keep eating :) Today we’ve introduced sushi to the “before noon” realm and created three breakfast rolls that will outshine all your possible brunch plans. Check out the video and post below on how to make this easy yet delicious morning dish.

Waffle Wrapper


Ingredients and Tools:


If you haven’t ever seen this device, it’s a pizzelle maker that whips up amazing Italian cookies. Today we will be using it to make one thin, flat waffle to wrap our breakfast goodies in. Start by heating the pizzelle maker and spraying it with non-stick spray. Mix the Bisquick, sugar, and eggs together. Add 1/4-1/2 cup batter to the pizzelle maker and quickly spread it thinner to reach both cookie sections. Cook for no longer than 30 seconds. This batter will yield about four wraps.

Lox Rolls


This wrap is inspired by one of our favorite breakfast dishes — a bagel with all the best toppings. Spread cream cheese over the whole waffle (adding extra at the far end to help hold the wrap together), then a line of lox, onions, and capers.


Use a sushi mat to roll up your Lox sushi and cut into one-inch rolls.

Peanut Butter Rolls


Next up is a sweet roll. Line the waffle with a layer of peanut butter, adding extra to the end to help keep the sushi all wrapped up. Then add a line of strawberry jelly and fresh sliced strawberries. Use the sushi mat to roll it up and cut into one-inch wheels.


Breakfast or dessert? Doesn’t matter!

Egg + Sausage Rolls


This is the breakfast sushi champion! Add a line of scrambled eggs, crumbled sausage, diced peppers, and a final line of cream cheese (for sealing purposes). Roll it on up and cut into one-inch wheels.


Move over, breakfast burrito — breakfast sushi is here to stay.


Add a garnish to each of the rolls — slice of lox and caper, strawberries, and shredded cheese and a pepper.


You won’t want to forget your dipping sauces. Use maple syrup, avocado, and strawberry cream cheese in exchange for soy sauce, wasabi, and ginger.


Get in my belly!

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DIY Production and Styling: Kelly Bryden
Photography: Kurt Andre

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