Sausage Broccoli Cheddar Frittata – This delicious frittata is not only delicious, but also easy to make. It’s also low carb and keto friendly, and happens to be gluten free if you do not eat gluten!

I think it’s safe to say that Easter will look very different for most people this year. Instead of a large spread with all of our family and friends, we are doing a brunch at home. Frittatas aren’t that different than our regular breakfast, but something about them is a little extra special. You can use just about any meat and vegetable in your fridge, but this combination is one of my favorites.

I usually make it with raw breakfast sausage, but with the state of the world, all I’ve been able to find is precooked links (check them, many are not keto!). Both are delicious, this recipe is hard to mess up. Just don’t overcook it!

Ingredients

• ½ lb. breakfast sausage, raw or precooked
• 1 lb broccoli, chopped
• 1-2 cups spinach, chopped
• 4 green onions, diced
• 10 eggs
• 1 cup cheddar cheese
• 3 tablespoons heavy cream
• 3 tablespoons butter
• 1 tsp salt
• ½ tsp pepper

Directions

Preheat oven to 400 degrees.

Cut up all your vegetables (if you haven’t done it already) and shred your cheese.

If you are using raw breakfast sausage, cook in a large cast iron pan (or oven safe pan) until it’s browned. Spoon the sausage out of the pan and place on a plate to the side. If you’re using precooked, skip to the next step.

Add broccoli, onions and spinach to the pan along with 2 tablespoons of butter. Sauté for 2 minutes on medium, then cover the pan with a lid for 8-10 minutes. You want the broccoli to get tender but not mushy.

Take the lid off, add your sausage, and sauté for an additional 3 minutes.

Meanwhile, whisk the eggs, heavy cream and cheese together in a bowl.

Pour the mixture over the vegetables and sausage. Let it cook for 2-4 minutes, just until the edges are starting to set. Put the pan in the oven and bake 13-16 minutes.

To check to see if it’s done, jiggle the pan and the eggs should not move. If the center is still runny, cook a few additional minutes.

Cut like a pie and enjoy!

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Yield: 8 servings

Sausage, Broccoli and Cheddar Frittata

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Looking for a tasty breakfast dish to make? This sausage broccoli and cheddar frittata is perfect! So tasty and easy to make as well! servings

Ingredients

• ½ lb. breakfast sausage, raw or precooked
• 1lb broccoli, chopped
• 1-2 cups spinach, chopped
• 4 green onions, diced
• 10 eggs
• 1 cup cheddar cheese
• 3 tablespoons heavy cream
• 3 tablespoons butter
• 1 tsp salt
• ½ tsp pepper

Instructions

Preheat oven to 400 degrees.

Cut up all your vegetables (if you haven’t done it already) and shred your cheese.

If you are using raw breakfast sausage, cook in a large cast iron pan (or oven safe pan) until it’s browned. Spoon the sausage out of the pan and place on a plate to the side. If you’re using precooked, skip to the next step.

Add broccoli, onions and spinach to the pan along with 2 tablespoons of butter. Sauté for 2 minutes on medium, then cover the pan with a lid for 8-10 minutes. You want the broccoli to get tender but not mushy.

Take the lid off, add your sausage, and sauté for an additional 3 minutes.

Meanwhile, whisk the eggs, heavy cream and cheese together in a bowl.

Pour the mixture over the vegetables and sausage. Let it cook for 2-4 minutes, just until the edges are starting to set. Put the pan in the oven and bake 13-16 minutes.

To check to see if it’s done, jiggle the pan and the eggs should not move. If the center is still runny, cook a few additional minutes.

Cut like a pie and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
• 
  Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack)
• 
  Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 334Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 290mgSodium: 802mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 20g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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This dish is featured in my round up of delicious Keto Mother’s Day Recipes!

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