Cabbage and Eggs Skillet (Quick & Easy)
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 breakfast. 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.
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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.
You can also make this in pancake form—it’s the way my husband Ian loves it! Just pour the eggs over the sautéed cabbage and let them cook until set (don’t scramble), then carefully flip the whole thing with a wide spatula and finish cooking on the other side. You’ll end up with a golden, sliceable pancake that’s crispy outside and tender within. Top it with whatever you love, from hot sauce and minced herbs to a dollop of yogurt.
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.
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.
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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!
Cabbage and Eggs Skillet (Quick & Easy)
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
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
• 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! • Want to make it pancake-style? Instead of scrambling the eggs into the cabbage, pour the beaten eggs evenly over the sautéed cabbage mixture and let it cook undisturbed until the eggs are mostly set and the bottom is golden brown. Carefully flip using a wide spatula (or slide onto a plate and invert back into the skillet) and cook for another 1 to 2 minutes, until fully cooked through.
Yes !
Thank you !
I’m gonna have it again very soon – climbing the learning curve 🙂
I think I LOVE this. We just got home from a trip and all I had in my frig was cabbage, eggs, and Swiss cheese. So, I sautéed some cabbage in butter, added 2 beaten eggs then tossed a little Swiss cheese in because I had it. It was DELICIOUS!!! When I Googled cabbage & egg recipes and this popped up, I was like DARN….. I didn’t just invent something new!!! LOL. I made it for my hubby and added a few chicken sausages that were sitting in the freezer. That was Great too!! Can’t mess this one up!! (We didn’t add garlic)
Hi LZ, So glad that this recipe came through for you on your return!!! Thanks for the insight about the chicken sausages….what a smart (and yummy) addition!! — Eliza (Team Joy)