This recipe was a happy accident that turned into a weekly staple. I had half a bag of shredded coleslaw mix sitting in the fridge (leftover from making my Egg Roll Bowls the night before!) and wanted a hearty, filling egg dish for lunch. I thought, “Why not toss the cabbage in with my scramble and see what happens?” Well… it turned out so darn good that I’ve been making it on repeat ever since.

This recipe’s a hit!

I admit I was skeptical – eggs and cabbage?! I was pleasantly surprised by how good it tasted and so easy to make!

Kate
(4.85 stars) 38 ratings
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The cabbage cooks down and takes on a sweet, savory flavor while adding tons of volume and crunch. It’s a delicious way to sneak in extra veggies and makes your eggs feel like a full-blown meal. I use two whole eggs as my go-to, but you can easily swap in 4 egg whites or a combo (1 whole egg + 3 egg whites) to lower the cholesterol and calories.

Why this has quickly become my go-to

  • Veggies for breakfast (or anytime!): A sneaky and satisfying way to fit more produce into your day.
  • Minimal ingredients, maximum payoff: Just a few staples and you’re in business.
  • Customizable and flexible: Use any egg combo you like and go wild with toppings—hot sauce, feta, salsa, guac, fresh herbs, you name it.
  • Perfect for meal prep: Sauté the cabbage ahead of time, and your scramble is ready in minutes.
Step 1: Add coleslaw mix to a hot skillet with oil and sauté until it wilts and softens, and lightly browns.
Step 2: Season, pour in the eggs, and gently scramble until eggs are just set.

If you have extra produce, feel free to throw in mushrooms, onions, or spinach—it’s a great “use-it-up” recipe. And if you’re serving this as a meal, I love layering it over a bed of greens, warm quinoa, or a slice of whole-grain toast. However you choose to plate it, this dish is quick, craveable, and full of feel-good flavor.

This recipe is also featured on TODAY.com!

When you browse through the recipe, you’ll see that I’ve also included a handful of topping ideas—from a cool herbed yogurt sauce, to a drizzle of hot sauce, feta, or even a scoop of salsa or creamy guac (yes, really!). It’s a tasty veggie-packed dish that works for breakfast, lunch, or dinner. And it’s ready in under 10 minutes. My kind of creation!

Try my High Protein Scrambled Eggs with Cottage Cheese next!

(4.85 stars) 38 ratings

Cabbage and Eggs Skillet (Quick & Easy)

This quick cabbage and eggs skillet is a savory, veggie-packed scramble you can whip up in under 10 minutes—perfect for any meal of the day.
Yield: 1 serving
Prep Time: 5 minutes
Total Time: 10 minutes
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Ingredients
 

  • 2 teaspoons olive oil or avocado oil
  • 2 to 2½ cups pre-shredded coleslaw mix, cabbage + carrots
  • 2 large eggs, lightly beaten*
  • 1 small garlic clove, minced (or ¼ tsp garlic powder)
  • Salt and black pepper to taste
  • Pinch of red pepper flakes, optional

Optional toppings

  • Herbed yogurt sauce
  • Hot sauce or chili oil
  • Sliced avocado or a dollop of guacamole or salsa
  • Crumbled feta or goat cheese
  • Chopped scallions or fresh herbs, like dill or parsley
  • Everything Bagel Seasoning or sesame seeds
Ingredient Details to Know
*Egg swap options: Use all egg whites (4 to 5), liquid egg whites (½ cup), 1 whole egg + 3 egg whites, or any combo that works for you. The original version calls for 2 whole eggs, but 1 whole egg + 3 whites gives you more protein with less fat and calories.

Instructions
 

  • Heat oil in a nonstick skillet over medium heat. Add the coleslaw mix and sauté for about 4 minutes, until it wilts and softens, and lightly browns.
  • Stir in garlic, salt, pepper, and red pepper flakes.
  • Add the beaten eggs right on top of the sautéed cabbage. Use a spatula to gently stir and scramble everything together until the eggs are just set, about 2 minutes.
  • Remove from heat and add toppings of your choice.

Notes

• Make it a bowl: Serve over greens, warm quinoa, or a slice of toasted whole-grain bread.
• More veggies are always welcome! Toss in mushrooms, onions, zucchini, or chopped spinach if you have extras to use up.
• Meal prep tip: Sauté the cabbage ahead of time and store in the fridge. When ready to eat, heat it up in the pan, add eggs, scramble, and go!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 280Carbohydrates: 14gProtein: 15gTotal Fat: 19g— Unsaturated Fat: 15g— Saturated Fat: 4gCholesterol: 370mgSodium: 220mgPotassium: 422mgFiber: 4gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gVitamin A: 14740IUVitamin C: 30mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!