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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Annie says
Just found your website, starting today. Made the frittata with broccoli and sharp cheddar- terrific, thanks
Jane Siviski says
Can fresh spinach be used in this recipe? I don’t see a response to this question raised earlier
Gigi says
Of course fresh spinach can be used it’s the same thing as Frozen
Maxine says
I am over the moon with this recipe YUUUUUMMMMY!!!!!
Melissa says
Do you think it would be okay to use fresh spinach, instead of frozen?
Holly says
That’s what I was wondering. I have a bag in the fridge.
Tosha Meadows says
First let me thank you for all of the wonderful information you’ve chosen to share with us!! I plan to attempt the keto diet soon. I do hope this is not a question that will bother you but I’d just like to know if I may substitute all of the sausage/pork contained in your menus with like beef link sausage. I do not eat pork. Secondly, is there a maximum time to stay on the keto diet?
Thanks,
Tosha Meadows
Mellissa Sevigny says
You can absolutely substitute beef for pork – or even turkey sausage if you like. There are countless people who maintain a keto diet for years at a time for optimal health. Each person is different, you’ll just have to see what works best for you!
lott says
I made half your recipe, in muffin form, and I made a mistake of using just 5 eggs instead of 6. But they still tasted great! Thanks for sharing low carb recipes. What you do is very helpful. :)
Mellissa Sevigny says
Thank you Lott!
J says
I just wanted to let any fellow low-carb vegetarians out there know that I tried this with Morningstar Farms’s Sausage Patties instead of real sausage and it was delicious! Even my Hungry Carnivore spouse loved them (I made them in a muffin tin). If your carb total allows, a thin slice of tomato, blotted, on top is delicious.
Judi Fikes says
For the muffin version..did you use a silicone pan or something? My regular muffin tin was very hard to get clean afterwards! I sprayed with Pam…finally let it soak all day and with Vrillo got it clean. Thanks for any ideas!
MaryAnne says
I put the silicone muffin cups in my pans, they peel right off.
Christy says
Hi, and Thank you, I was wondering how many squares you are cutting that 13×9 pan into?
Mellissa Sevigny says
12 squares, as stated in the recipe yield Christy. Enjoy!
Stephanie says
Hi I’m new to this and love this idea. Just wondering if you have any thoughts on an alternative cheese? I can’t do feta.
Thank you!
Mellissa Sevigny says
You can use cheddar or even parmesan to give it that salty tang that you’d get by using feta. Pretty much any cheese will work though – it just changes the flavor slightly. Enjoy!