Description
This High-Protein Sausage Frittata is packed with veggies, savory breakfast sausage, and creamy goodness! Keto, gluten-free, and perfect for meal prep, it’s a wholesome, quick dish for breakfast, lunch, or dinner.
Ingredients
Units
Scale
Protein & Dairy:
- 8 large eggs
- 3/4 cup heavy cream
- 1 cup cooked breakfast sausage (crumbled, vegetarian or pork-based)
Produce:
- 8 oz mushrooms (sliced)
- 5 oz fresh spinach
- 1 small onion (diced)
- 2 garlic cloves (minced)
Seasoning:
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Oil:
- 1 tbsp olive oil or butter
Instructions
- Preheat oven:
- Set your oven to 375°F (190°C).
- Cook the sausage:
- In a large oven-safe skillet, cook the breakfast sausage over medium heat until browned. Remove and set aside.
- Sauté the vegetables:
- In the same skillet, heat 1 tbsp olive oil or butter. Add the diced onion and garlic, cooking until fragrant. Toss in the sliced mushrooms and cook until softened. Add the fresh spinach and cook until wilted.
- Prepare the egg mixture:
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and smoked paprika.
- Combine and assemble:
- Spread the cooked sausage evenly over the sautéed veggies in the skillet. Pour the egg mixture on top, ensuring it covers all the ingredients evenly.
- Bake the frittata:
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the frittata is set in the center and golden on top.
- Serve:
- Allow the frittata to cool slightly, then slice into wedges. Serve warm, garnished with fresh herbs if desired.
Notes
- For added flavor, top with shredded cheese before baking.
- Substitute mushrooms or spinach with bell peppers, zucchini, or kale for variety.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
