With a menu that’s “stacked, packed, and absolutely cracked,” Egg on a Roll is there to mix up customers’ mornings with grab-and-go breakfast sandwiches.
The bodega-style eatery originated in the Twin Cities, launching out of a Minneapolis convenience store in the North Loop in the summer of 2023. Egg on a Roll’s “sammies” quickly gained traction through word of mouth, on social media, and via media outlets like Mpls. St.Paul Magazine and the Star Tribune.
“Egg on a Roll started with a simple, but bold idea: take the comfort and crave-ability of a breakfast sandwich and make it exciting again,” said owner and managing partner Rory Kelly. “We wanted something fun, fast, and absolutely delicious—built around high-quality eggs, chef-driven flavor combinations, and a brand that doesn’t take itself too seriously.”
Some of the most popular items are the Classic (egg, choice of meat, American cheese, and signature sauce), The Founder (garlic aioli, parmesan, bacon, red onion, banana peppers, and Italian blend), and the Forager (egg, marinated mushrooms, chevre, arugula, and garlic aioli).
In January 2025, Egg on a Roll expanded with a Northeast Minneapolis location in Dinkytown, and Kelly opened the concept in Sioux Falls not long after last April in The Bridges at 57th Street.
“Sioux Falls has an incredible food scene with people who genuinely support local concepts and aren’t afraid to try something new,” said Kelly. “It’s a growing city with energy, community pride, and a demand for high-quality, fast-casual options. Egg on a Roll fits perfectly because it’s approachable, fun, and different—there’s nothing else quite like it in the market.”
There are eight to 10 core sammies daily, plus rotating specials.
“That balance lets us keep the menu tight and consistent, while still giving customers something new to get excited about,” explained Kelly.
“WE LOVE TO GET CREATIVE WITH SPECIALS—SPICY TWISTS, SEASONAL FLAVORS, UNEXPECTED SAUCES, AND MASHUPS YOU DON’T USUALLY SEE AT BREAKFAST SPOTS.”
Rory Kelly
A few other Egg on a Roll staples include Breakfast in Bombay (egg, chorizo, chili crunch, red onion, banana pepper, alfalfa sprouts, and garam masala spread), the Tuscany (egg, spinach, roasted tomato, red onion, parmesan, Italian blend, and pesto aioli), and the Chippy Denver (egg, ham, American cheese, bell peppers, spinach, and chipotle aioli).
Kelly’s personal favorite is the Cry’n Eggy with Cry Baby Craig’s Spicy Egg, bacon, pepperjack, arugula, and garlic aioli.
“I’m a big fan of the savory, slightly spicy builds—the Cry’n Eggy with a little heat and a rich sauce,” he said.
The experience itself is also a big part of the process. Described as “fast, simple, and fun,” customers walk in and are greeted by the team of “egg-slingers.” Kiosks are available for ordering, whether it’s a sandwich off the menu or a Build Your Own Sammie.
Guests are also encouraged to place the order online so the sandwich is fresh and ready when they arrive.
“Whether you’re grabbing food on the way to work or hanging out with friends, it feels easy and enjoyable,” said Kelly.
The egg slingers are the heart of the operation, says Kelly.
“They’re fast, friendly, and take real pride in what they’re serving,” he said. “My partner Tom Pepper has built a culture that’s about having fun, working hard, and making someone’s day better through food.”
“TOM AND I BALANCE EACH OTHER WELL. WE’RE ALIGNED ON VISION, BUT BRING DIFFERENT STRENGTHS TO THE TABLE.”
rory kelly
While the service is fast, the flavors are bold and balanced. Along with “fluffy scrambled eggs” on toasted rolls, the team also prides themselves with their house sauces.
“Each one is designed to hit that sweet spot between indulgent and comforting,” said Kelly.
Along with in-store orders, Egg on a Roll has become a popular option for office breakfasts, team meetings, events, and private gatherings.
Examples include a 300-person lunch for Costco employees, graduation parties, football game get-togethers, and even a late-night wedding snack option.
The company also has teamed up with community organizations like Dakota Alliance, providing egg sammies to busy parents and hungry athletes during tournaments.
“Working with organizations like Dakota Alliance allows us to support local groups, while also being part of something bigger than just food,” said Kelly. “We love collaborating with people who are invested in strengthening their communities.”
THIS CHAPTER HAS BEEN INCREDIBLY EXCITING. MOVING FROM A SINGLE CONCEPT TO A SCALABLE BRAND AND FRANCHISE SYSTEM IS CHALLENGING, BUT IT’S ALSO REWARDING.”
Rory Kelly
With momentum still at a high, Kelly says Egg on a Roll is officially registered to franchise in “dozens of states,” and is actively working with multiple groups in Milwaukee, Kansas City, and Omaha as their first franchise locations.
“Our vision is to grow intentionally—partnering with operators who believe in the brand, the culture, and the quality,” he said. “We see Egg on a Roll becoming a nationally recognized breakfast concept that still feels local wherever it lands.”
Inside of the business, Pepper and his team are looking at thoughtfully growing the menu, with sides like tater tots and coffee options (including lattes). Kelly says the goal is to elevate the experience without losing the simplicity and speed that people love. “Egg on a Roll is about more than just eggs—it’s about creating something memorable,” said Kelly. “From the branding to the food to the people, we want every visit to feel fun, welcoming, and worth repeating. This is just the beginning.”
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