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.
FAQ
Q: Can I use different ingredients in this Instant Pot frittata
A: Yes, this recipe is highly customizable. You can swap the cheddar for Swiss, Monterey Jack, or feta cheese. You can also add other ingredients like sautéed onions, bell peppers, or spinach for extra flavor and nutrients.
Q: How do I know when the frittata is fully cooked
A: To check for doneness, insert a knife into the center of the frittata. If the knife comes out clean, it’s ready. If the center is still runny, you can cook it for another 1-2 minutes on low pressure.
Q: Is this sausage frittata good for meal prep
A: Absolutely! This frittata is an excellent meal prep solution. Store leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat individual slices in the microwave for a quick and easy breakfast.
Q: What kind of dish should I use inside the Instant Pot
A: You should use a 7-inch baking dish or any other oven-safe dish that fits comfortably on the trivet inside your Instant Pot. Ensure you grease the dish thoroughly to prevent the frittata from sticking.
