This Keto Sausage, Spinach & Feta Frittata is super easy to throw together and reheats well all week long. It’s even delicious cold, making it perfect for back to school or for a quick low carb meal on the go between work and the gym!
This super easy Keto Sausage, Spinach & Feta Frittata is comforting to eat and simple to make. You’re basically throwing everything together and baking it until set. The subtle, herby flavor of the sausage pairs nicely with the salty feta and earthy spinach. You can bake this as a keto casserole to cut into slices for a crowd, or in muffin tins for a more portable breakfast or snack.
I made both styles this time, and threw the muffins in the freezer where they will keep for up to a month. Now I can just pop them out and nuke them for 30 seconds when I’m in a hurry and need something I can eat quickly.
Mr. Hungry and I both love this Keto Sausage, Spinach & Feta Frittata recipe and I hope that you will too!
Keto Sausage, Spinach & Feta Frittata
- Yield: 18 muffins or 12 squares 1x
Description
This Keto Sausage, Spinach & Feta Frittata is easy to make and eat – perfect for back to school!
Ingredients
- 12 oz. raw breakfast sausage
- 10 oz pkg of frozen chopped spinach, thawed and drained
- 1/2 cup crumbled feta cheese
- 12 eggs
- 1/2 cup heavy cream
- 1/2 cup unsweetened plain almond milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
Instructions
- Break up the raw sausage into small pieces and place it in a medium bowl.
- Squeeze any remaining liquid out of the spinach, and break it up into the same bowl as the sausage.
- Sprinkle the feta cheese over the mixture and toss lightly until combined.
- Lightly spread the mixture onto the bottom of a greased 13×9 casserole dish or 18 greased muffin cups.
- Meanwhile, in a large bowl beat the eggs, cream, almond milk, salt, pepper, and nutmeg together until fully combined.
- Gently pour into the pan or muffin cups until about 3/4 the way full.
- Bake at 375 degrees (F) for 50 minutes (for the casserole) or (30 minutes) for the muffin cups – or until fully set.
- Serve warm or at room temperature.
Notes
Approximate nutrition information per serving:
Per muffin: 137 calories, 10g fat, 1g net carbs, 8g protein
Per square: 206 calories, 16g fat, 1.4g net carbs, 12g protein
- Category: Keto Breakfast Recipe
Nutrition
- Serving Size: 1 muffin
- Calories: 137
- Fat: 10g
- Carbohydrates: 1g net
- Protein: 8g
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Dita MacDonald says
Melissa I love all your recipes and your blog. I love Jones Sausage and will be making the Frittata you posted today.
Kendra says
congrats Melissa what an awesome opportunity. This looks awesome and so easy can’t wait to try it
Cindi says
Omg! This looks awesome! Can’t wait to make it! Thank you for all the amazing recipes and all your hard work!
ra says
This look yum delish. Thanks for the opportunity.
Patti says
How about all three! YUM
Mellissa Sevigny says
I like your style Patti! ha ha! :)
Erin Laney says
I would love to see more lunch and dinner recipes using “traditional” breakfast meats, especially suasage.
Mellissa Sevigny says
Me too Erin, I’ll be working on that for sure!
Pam Gurganus says
I’d like to see some low carb pizza recipes!
Mellissa Sevigny says
Absolutely! I’ve got some great projects going featuring pizza coming up so stay tuned!
Margarita says
I am going to use some chicken apple sausage, I like a little sweetness in my savory, this recipe is very simple, love it!
Mellissa Sevigny says
I love to mix sweet and savory too Margarita – enjoy! :)
arlene lawson says
great idea – was just thinking how to change this for my daughter who doesn’t eat pork.
as for me, I’ll probably go the bacon route, as I don’t usually like the flavor of the herby stuff, altho I use many of the Jones products.
Karol says
Hi, I know this is an old post, but I wanted to answer this question for anyone who might see it and wonder the same thing. We don’t eat pork in our family either, so I make my own ground chicken sausage and it is delicious! I got the recipe from Kitchen Stewardship, http://www.kitchenstewardship.com/2012/10/03/how-to-make-homemade-sausage-seasoning/.
Brown 1lb of ground chicken and season with 1tsp fennel, 1 tsp Real Salt, 1/2 tsp black pepper, and 1/4 tsp cayenne. I always taste my meat after it’s fully cooked (and “spiced!”) and adjust, if necessary, according to my preference.
Christine Bailey says
I would love to see a anything with bacon!!
Mellissa Sevigny says
Yes to bacon IN ALL THE THINGS! ;)
CC Suggs says
This looks like a great opportunity! I love the idea of freezing them for later!
Mellissa Sevigny says
Thanks CC, I’m excited about it! And yes, it’s SO super convenient to freeze these for later! Hope you like them!
Debbie says
I don’t really know how to write a new so replying to your post. I just made these Sausage, Spinach & Feta Frittita and they are wonderful. OMG I love them so much. And it’s nice they freeze well to eat later since I’m the only person eating them. Thank you!