Say goodbye to frantic mornings and hello to a deliciously simple, protein-packed breakfast! This Instant Pot Sausage and Cheddar Frittata is a game-changer. It’s fluffy, savory, and comes together with minimal effort, making it perfect for a lazy weekend brunch or a smart meal prep solution for the week ahead. Let the pressure cooker do the work while you sip your coffee!
Ingredients
• ½ cup (113g) ground Sausage, cooked and crumbled
• ¼ cup (28g) grated Cheddar Cheese
• 4 large Eggs
• 2 tbsp (30g) Sour Cream
• 1 tbsp (14g) Butter, melted
• ¼ tsp Salt
• Pinch of black Pepper
• 1 ½ cups (355 ml) Water
Instructions
1. Prepare the Pot: Pour the water into the inner liner of your Instant Pot and place the metal trivet or rack inside.2. Prep the Dish: Thoroughly grease a 7-inch baking dish (or any oven-safe dish that fits inside your pot) with the melted butter or cooking spray.3. Mix the Base: In a medium bowl, whisk the eggs and sour cream together until smooth and uniform in color.4. Add the Fillings: Gently stir in the cooked sausage, grated cheddar cheese, salt, and pepper until just combined.5. Fill and Cook: Pour the egg mixture into your prepared baking dish. Carefully lower the dish onto the rack inside the Instant Pot.6. Pressure Cook: Secure the lid, set the steam release valve to the ‘Sealing’ position, and cook on LOW pressure for 17 minutes.7. Release Pressure: Once the timer finishes, perform a quick pressure release by carefully turning the valve to the ‘Venting’ position.8. Serve: Using oven mitts, carefully lift the dish out of the Instant Pot. Let it cool for a minute before slicing and serving. Enjoy!
Nutritional Information
• Per Serving: 1/4 of frittata
• Calories: 282
• Total Fats: 12g
• Net Carbs: 1g
• Protein: 24g
• Fiber: 0g
Pro Tips
• For a golden, bubbly top, place the cooked frittata under your oven’s broiler for 1-2 minutes after removing it from the Instant Pot. Watch it closely to prevent burning.
• Feel free to customize by adding sautéed onions, bell peppers, or spinach, or by swapping the cheddar for Swiss, Monterey Jack, or feta cheese.
• To check for doneness, insert a knife into the center of the frittata; it should come out clean. If it’s still runny, cook for another 1-2 minutes on low pressure.
• This frittata is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave.
