Smoked Cabbage Breakfast Skillet
This hearty morning meal features a bed of tender, sautรฉed vegetables paired with savory proteins and perfectly cooked eggs. The dish centers around the bold, wood-fired flavor of the smoked meat, which seasons the entire skillet as it cooks. It is a satisfying, low-carb alternative to traditional potato-based hashes that brings a unique, outdoor-inspired depth to the breakfast table.
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Ingredients
Instructions
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Smoke Cabbage: Cut cabbage into wedges (keep core intact). Drizzle with oil, salt, and pepper. Smoke at 225ยฐF for 45โ60 minutes until tender-crisp. Let cool, then chop into bite-sized pieces.
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Prep Eggs: Beat eggs in a small bowl with smoked paprika, salt, pepper, and optional garlic/onion powders. Set aside.
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Brown Bacon: Heat a 10โ12 inch cast iron skillet over medium-high heat. Cook diced Canadian bacon for 3โ5 minutes until browned. Remove bacon with a slotted spoon; keep rendered fat in the pan.
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Sautรฉ Vegetables: Add butter to the skillet. Sautรฉ the chopped smoked cabbage and carrot matchsticks for 5โ7 minutes until carrots are tender-crisp.
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Add Eggs: Reduce heat to medium. Pour egg mixture over the vegetables. Fold gently until eggs coat the veggies and are 90% set (about 2โ3 minutes).
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Melt Cheese: Lower heat to medium-low. Sprinkle cheese evenly over the top. Cover with a lid for 1โ3 minutes until cheese is melted.
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Finish: Top with the cooked bacon (and extra slices if using). Let sit for 2 minutes off-heat to firm up.
