Vegetarian Egg Roll in a Bowl (Meal Prep!)
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Vegetarian Egg Roll in a Bowl is a healthy meal at any time of the day, but it’s an especially delicious way to add more vegetables to your breakfast! Made with ingredients like coleslaw mix, carrot, bell pepper and topped with portable egg muffins, these bowls are ideal for meal prep!
If you’re part of the Healthy Breakfast Meal Prep Challenge, you know we’re all about adding colour to the first meal of the day. This Vegetarian Egg Roll in a Bowl does not disappoint! Egg roll in a bowl is having a moment in the low carb/keto community, but the goal with this version was turn turn up the colour, not to be low carb (it has a very balanced macro split).
I’m loving these bowls because they
- include a variety of colourful vegetables
- keep me full all morning
- hold up well in the refrigerator (perfect for meal prep!)
- taste great!
Although I developed this recipe as a breakfast, you could really eat this at any time of the day.
- Eggs – I use 2 per serving (8 total)
- Packaged coleslaw mix – one 14oz bag (about 400g). You could also use sliced green cabbage, but I like to use the packaged mix to save time.
- Grated carrot – 2-3 medium sized
- Red bell pepper – thinly sliced, then in half (see picture below)
- Green onion – diced
- Ginger paste – or freshly grated ginger
- Wheat-free tamari – or soy sauce, if not gluten free
- Sesame oil – brings really nice flavour, but you could omit if you don’t have it
- Hot sauce – optional, for serving
How to Make it
Step one: Prep the egg muffins
- Preheat the oven to 350 °F and grease 8 spots in a muffin tin. You could also use silicone muffin liners on a parchment-lined baking tray.
- Crack an egg in each spot in the tin and season with salt and pepper to taste.
- Bake for 15-20 minutes, or until the yolk has set. If you’re using the silicone liners, you may need an additional 5 minutes.
Step two: Sauté the vegetables
- Heat olive oil over medium heat in a large non-stick skillet. Add the grated carrot, red pepper and ginger paste and sauté until starting to soften.
- Add the coleslaw mix and diced green onion. Stir continuously until the cabbage reaches your desired texture. Pour in the tamari and sesame oil and toss until well combined.
Step three: Assemble the bowls
- Divide the vegetables among four bowls or meal prep containers and add two egg muffins. Garnish with hot sauce and additional diced green onion, if desired. If not eating immediately, cool completely and store in the refrigerator. Consume within 4 days.
Tips for Success
- Don’t overcook the eggs. Remove the egg muffins from the tin or silicone liner once they’re cool enough to handle. If you leave them in the tin, the bottoms can overcook and start to turn a grey/green colour due to a chemical reaction in the egg. If this happens, they’re still safe to eat, it just doesn’t look very nice!
- Sauté the vegetables until just tender. Especially the cabbage. If you’re making this for meal prep, you’re going to be reheating it and the cabbage will soften further.
How to reheat
Microwave for 1.5-2 minutes on high, or until heated through completely.
Other meal prep breakfasts
- Vegan Sweet Potato, Kale and Black Bean Hash
- Potato and Spinach Frittata
- Roasted Vegetable Sheet Pan Omelettes
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Vegetarian Egg Roll in a Bowl
For the egg muffins
- 8 eggs
- salt and pepper (to taste)
For the bowls
- 1 tablespoon olive oil
- 1 cup grated carrot (2-3 medium)
- 1 red bell pepper (thinly sliced, then in half)
- 1 tablespoon ginger paste (or freshly grated ginger)
- 1 14oz packaged coleslaw mix (400g, 1 bag)
- 1/4 cup diced green onion (about 6 stalks, white and light green part only)
- 3 tablespoons wheat-free tamari (or soy sauce, if not gluten free)
- 1 teaspoon sesame oil
- hot sauce (Sriracha pairs well!)
- additional diced green onion
- Make the egg muffins. Preheat oven to 350 °F. Grease 8 spots in a muffin tin OR use 8 silicone muffin liners on a parchment-lined baking sheet. Crack an egg in each, then season with salt and pepper to taste. Bake for 15-20 minutes, until the yolk has set. You might need 5 minutes more, if using the silicone liners.
- Meanwhile, make the vegetables. Heat olive oil a large skillet over medium heat. Add the grated carrot, sliced pepper and ginger paste and sauté until the carrots and pepper are starting to soften.
- Add the coleslaw mix and green onion and sauté (stirring frequently) another 3 minutes, or until the cabbage has wilted to your desired texture.
- Mix in the tamari and sesame oil and toss to coat. Serve immediately with two egg muffins and desired garnishes, or divide among four glass meal prep containers to store in the refrigerator. Consume within 4 days.
- If storing the egg muffins for meal prep, remove the eggs from the muffin tin to cool completely on a baking rack. This will prevent over cooking the egg. Overcooking eggs can bring on a chemical reaction that will cause a green/grey colour to form on the bottom of the egg muffin (still edible, but doesn’t look nice!).
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
This was delicious. It was easy to make as it included a coleslaw mix. I added a bit less soy sauce. Will definitely make it again.