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Egg Roll in a Bowl is a low carb meal of ground sausage, shredded cabbage and eggs cooked down in a pan over high heat. It’s flavored with ground ginger and soy sauce and it can be mild or spicy with the addition of sriracha sauce. I like to make life easy and just use pre-packaged coleslaw mix rather than cutting a huge cabbage. This meal comes together quickly. The cabbage cooks down in an unbelievable fashion. It seems like you add a huge amount and then it wilts down to almost nothing. Don’t skimp on the slaw or you’ll be overwhelmed with too much meat and not enough veggies.
When I’m carb cycling, I like to make this for lunch or dinner. It’s higher in fat but low in carb so perfect for those low carb days. If you want to enjoy this and consume less fat, swap out the traditional pork sausage with turkey breakfast sausage. It’s sold in the same section as pork breakfast sausage. You’ll save a ton of fat, calories and gain more protein.
While you’re here check out more lunch and dinner recipes!
Tips for the best Egg Roll in a Bowl
- If you want larger pieces of egg, cook the eggs in the pan first by themselves then remove to brown the meat. Add back in once the cabbage has wilted down.
- Use a meat masher to break up the meat. It works so much better than anything else and saves time!
Egg Roll in a Bowl
Ingredients
- 1 lb breakfast sausage
- 14 oz bagged coleslaw mix
- 4 eggs
- 1/4-1/2 C low sodium soy sauce (start with 1/4 C and add more if needed)
- 1 tsp ground ginger
- squirt sriracha
Instructions
- Brown and caramelize ground sausage over medium heat.
- Add coleslaw, stir and allow to cook down for 5 minutes.
- Make a well in the middle of the pan and scramble eggs.
- Season with ground ginger and soy sauce. Stir.
- Add sriracha for heat. Stir. Top with sesame seeds and serve.