Sausage Broccoli Cheddar Frittata (Keto, Gluten Free)

This Sausage Broccoli Cheddar Frittata is one of those easy, reliable recipes that works just as well for breakfast as it does for brunch or meal prep. It's hearty, flavorful, and comes together with simple ingredients you can easily customize based on what you have on hand.

This frittata happens to be low-carb, keto-friendly, and naturally gluten-free, but it's the kind of dish everyone can enjoy - even if you're not following a specific diet. Savory sausage, tender broccoli, and melty cheddar cheese all baked together in one pan make this a comforting, satisfying meal any time of day.

Why You'll Love This Recipe

• Easy one-pan breakfast or brunch
• Great for meal prep and leftovers
• Filling and protein-packed
• Naturally gluten-free and low-carb
• Flexible - swap veggies, cheese, or sausage

How to cook Sausage Broccoli Cheddar Frittata (Step by Step)

First, gather your 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 teaspoon salt
• ½ teaspoon pepper

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!

Storage & Reheating

Store leftover frittata slices in an airtight container in the refrigerator for up to 4 days. This recipe holds up especially well and makes a great make-ahead breakfast.

To reheat, warm slices gently in the microwave for about 30-60 seconds, or reheat in a 350°F oven until warmed through. Avoid overheating to keep the eggs tender.

You can also enjoy leftovers cold or indicate them gently in a skillet over low heat.

FAQ

Can I make this frittata ahead of time?
Yes! This frittata is perfect for meal prep. Make it ahead, slice it, and store it in the fridge for easy breakfasts or lunches throughout the week.

Can I use a different vegetable?
Absolutely. Bell peppers, mushrooms, zucchini, or kale all work well here. Just make sure to cook or soften veggies first so the frittata doesn't get watery.

Is this recipe keto?
Yes. This frittata is naturally low-carb and keto-friendly as written. Just be sure to check labels on your sausage and cheese if you're strict about carbs.

Do I have to use a cast iron skillet?
A cast iron skillet works best, but any oven-safe skillet will do. You can also transfer everything to a greased baking dish if needed.

Continue to Content

Sausage, Broccoli and Cheddar Frittata Recipe

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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

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Ingredients

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

Instructions

1. Preheat the oven to 400°F.
2. Prep all vegetables and shred the cheese.
3. If using raw sausage, cook it in a large oven-safe skillet over medium heat until browned. Remove and set aside.
4. Add broccoli, spinach, green onions, and 2 tablespoons butter to the skillet. Sauté for 2 minutes, then cover and cook for 8–10 minutes until the broccoli is tender but not mushy.
5. Return the sausage to the pan and cook for another 3 minutes.
6. In a bowl, whisk together eggs, heavy cream, cheddar cheese, salt, and pepper.
7. Pour the egg mixture over the sausage and vegetables. Cook on the stovetop for 2–4 minutes, until the edges begin to set.
8. Transfer the skillet to the oven and bake for 13–16 minutes, or until the center is just set.
9. Remove from oven, let rest for a few minutes, slice, and serve.

Notes

• Meal prep friendly: This frittata stores well and reheats easily for quick breakfasts.
• Veggie swaps: Bell peppers, mushrooms, zucchini, or kale work well here.
• No cast iron? Any oven-safe skillet works, or transfer everything to a greased baking dish.

Recommended Products

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  Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack)
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  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: 388Total Fat: 31gSaturated Fat: 14gUnsaturated Fat: 16gCholesterol: 308mgSodium: 852mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 22g

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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