Golden keto breakfast frittata with cheddar, mushrooms and red pepper in a skillet.

Keto Breakfast Frittata Recipe | Low-Carb Breakfast Frittata

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Keto Breakfast Frittata is a low-carb, protein-packed skillet frittata loaded with sausage (use turkey sausage for a leaner swap), mushrooms, peppers and cheddar. It’s a perfect make-ahead keto breakfast or brunch main — rich, savory and ideal for meal prep.

Prep Time: 10 mins • Cook Time: 30 mins • Additional Time: 5 mins • Total Time: 45 mins • Servings: 6
Yield: 1 (12-inch) frittata

Ingredients

  • 4 oz turkey breakfast sausage, crumbled (substitute for pork)
  • 8 large eggs
  • 2 tbsp heavy cream
  • 8 drops hot sauce (optional)
  • 2 tbsp butter
  • 1 cup chopped mushrooms
  • 2/3 cup chopped red bell pepper
  • 1/2 cup chopped yellow or white onion
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup chopped fresh spinach
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat & brown sausage. Preheat oven to 325°F (165°C). In a 12-inch ovenproof nonstick skillet over medium heat, crumble and brown turkey sausage until cooked through, about 4 minutes. Remove and set slightly aside in skillet.
  2. Whisk eggs. In a large bowl whisk together eggs, heavy cream, and hot sauce (if using) until combined and slightly frothy. Season lightly with salt and pepper.
  3. Sauté vegetables. To the same skillet, add butter; melt and cook mushrooms, red bell pepper, and onion with a pinch of salt until softened and onions are translucent, about 4 minutes. Turn off heat and stir in spinach so it wilts from residual heat (about 1 minute).
  4. Assemble. Sprinkle sausage evenly, then top with shredded cheddar. Pour the egg mixture over the skillet contents, pressing gently so vegetables and sausage are submerged evenly.
  5. Bake & rest. Transfer skillet to preheated oven and bake until the center is set and the frittata does not jiggle, about 20 minutes. Remove and let rest 1–2 minutes, then slice and serve warm.

Cook’s Note

  • Make it dairy-free: swap cream for unsweetened almond milk and cheddar for dairy-free cheese. Leftovers refrigerate well for up to 3 days and reheat in the microwave.

Nutrition Facts (per serving)

Calories 283 • Fat 23g • Saturated Fat 11g • Cholesterol 295mg • Sodium 443mg • Carbs 4g • Fiber 1g • Sugars 2g • Protein 17g • Vitamin C 23mg • Calcium 187mg • Iron 2mg • Potassium 266mg

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