Instant Pot sausage and broccoli frittata is hearty enough to stand in for dinner but easy enough for a Monday breakfast. Browned sausage and grated broccoli stalks bake into creamy eggs with Monterey Jack and green onion. It feeds six, slices like a dream, and every slice is pure keto comfort.
Tired of the same old breakfast routine? Let’s shake things up with the magic of the Instant Pot! This Sausage and Broccoli Frittata is a game-changer for busy mornings. It’s savory, cheesy, and packed with protein to keep you fueled all day long. Forget standing over a hot stove; this recipe lets your pressure cooker do all the work, delivering a perfectly fluffy and flavorful frittata every single time. Whether you’re meal-prepping for the week or hosting a lazy Sunday brunch, this dish is guaranteed to impress.
Ingredients
• ½ teaspoon / 2.5g (0.09 oz) salt
• 2 tablespoons / 30ml avocado oil, divided
• 6 ounces / 170g (6 oz) breakfast sausage
• 1 ½ cups / 150g (5.3 oz) grated broccoli stalks
• 1 tablespoon / 15g (0.53 oz) minced garlic
• ½ teaspoon / 1g (0.04 oz) ground black pepper
• 6 large eggs
• ¼ cup / 60ml heavy cream
• 1 cup / 113g (4 oz) grated Monterey Jack cheese
• 1 cup / 240ml water
• 1 green onion, sliced
• 1 California avocado, sliced, for topping
• ¼ cup / 60g (2.12 oz) sour cream, for topping
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add 1 tablespoon (15 ml / 0.5 fl oz) of avocado oil. Once hot, add the breakfast sausage and cook, breaking it apart with a spoon, until it’s no longer pink.
3. Stir in the grated broccoli and minced garlic. Season with salt and pepper, and continue to sauté for another 2 minutes until the broccoli is slightly tender and the garlic is fragrant.
4. Grease a 7-inch round baking dish with the remaining tablespoon of avocado oil. Transfer the cooked sausage and broccoli mixture into the dish and spread it in an even layer.
5. In a separate bowl, whisk together the eggs and heavy cream until smooth. Fold in the sliced green onion and grated Monterey Jack cheese. Pour this egg mixture evenly over the sausage and broccoli in the baking dish. Cover the dish tightly with aluminum foil.
6. Press ‘Cancel’ on the Instant Pot. Carefully wipe the inner pot clean. Pour in the water, then place the trivet inside. Carefully lower your foil-covered baking dish onto the trivet.
7. Secure the lid, ensuring the steam release valve is in the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 35 minutes at high pressure.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a quick release to vent any remaining steam. Once the pin drops, open the lid.
9. Carefully lift the baking dish out of the Instant Pot using the trivet handles. Remove the foil and let the frittata rest for a few minutes before inverting it onto a serving plate.
10. Garnish the warm frittata with fresh avocado slices and a dollop of sour cream. Slice and serve immediately.
Nutritional Information
• Nutrition InformationCalories: 351 kcalFat: 28.5gProtein: 18.6g (0.66 oz)
Pro Tips
• This frittata is perfect for meal prep! Store individual slices in airtight containers in the fridge for up to 4 days. Reheat in the microwave for a quick and easy breakfast.
• Feel free to customize! Swap the sausage for diced ham or bacon, and use other cheeses like cheddar or Gruyère. You can also add other low-carb veggies like spinach or bell peppers.
• Covering the dish with foil is crucial. It prevents condensation from the Instant Pot lid from dripping onto your frittata, ensuring a perfect texture instead of a watery one.
• Grating the broccoli stalks ensures they cook evenly and incorporate seamlessly into the egg mixture, providing a great texture without large chunks.
FAQ
Q: Can I use different vegetables or cheese in this frittata
A: Absolutely! This recipe is highly customizable. Feel free to swap the broccoli for other low-carb veggies like spinach or bell peppers, and substitute the Monterey Jack with cheddar or Gruyère cheese.
Q: How do I store and reheat leftover frittata
A: This frittata is perfect for meal prep. Store individual slices in an airtight container in the refrigerator for up to 4 days. Reheat a slice in the microwave for a quick and easy breakfast.
Q: Why do I need to cover the frittata with foil
A: Covering the dish with foil is a crucial step. It prevents condensation from the Instant Pot lid from dripping onto the eggs, which ensures your frittata has a perfectly fluffy texture instead of becoming watery.
Q: What can I use instead of breakfast sausage
A: You can easily substitute the sausage with other proteins. The recipe tips suggest using diced ham or cooked, crumbled bacon for an equally delicious result.
Pro Tips
- Grate the broccoli stalks rather than chopping the florets. Grated stalks cook evenly and melt into the egg mixture without leaving chunky bits.
- Cover the baking dish tightly with foil before lowering it onto the trivet. The foil catches lid condensation and keeps the frittata fluffy instead of watery.
- Brown the sausage fully and break it into small crumbles before adding the broccoli and garlic. Big meaty chunks make the slices fall apart.
- Let the pressure release naturally for 10 minutes before quick-releasing the rest. That steady finish keeps the eggs tender and level.
- Top the warm frittata with sliced avocado and a dollop of sour cream just before serving. Leftover slices keep 4 days in the fridge and reheat beautifully in the microwave.
Frequently Asked Questions
Can I meal prep this sausage and broccoli frittata?
Yes. Store individual slices in airtight containers in the fridge for up to 4 days and microwave them for a fast breakfast. The avocado topping is best added fresh.
Can I use broccoli florets instead of stalks?
Grated stalks are what make the texture seamless, but finely chopped florets work if that's what you have. Keep the pieces small so they cook through in the 35-minute pressure cook.
What can I substitute for the Monterey Jack?
Cheddar or Gruyère both melt well and keep the frittata keto at 5g carbs per serving. You can also swap the sausage for diced ham or bacon.
Why does the dish need foil on top?
The foil stops condensation from the Instant Pot lid from dripping onto the frittata. Without it, the surface turns soggy no matter how well the eggs were mixed.
Recipe card below.
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Instant Pot Sausage and Broccoli Frittata
Ingredients
Method
- Directions
- Set your Instant Pot to the 'Sauté' function.
- Add 1 tablespoon (15 ml / 0.5 fl oz) of avocado oil.
- Once hot, add the breakfast sausage and cook, breaking it apart with a spoon, until it's no longer pink.
- Stir in the grated broccoli and minced garlic.
- Season with salt and pepper, and continue to sauté for another 2 minutes until the broccoli is slightly tender and the garlic is fragrant.
- Grease a 7-inch round baking dish with the remaining tablespoon of avocado oil.
- Transfer the cooked sausage and broccoli mixture into the dish and spread it in an even layer.
- In a separate bowl, whisk together the eggs and heavy cream until smooth.
- Fold in the sliced green onion and grated Monterey Jack cheese.
- Pour this egg mixture evenly over the sausage and broccoli in the baking dish.
- Cover the dish tightly with aluminum foil.
- Press 'Cancel' on the Instant Pot. Carefully wipe the inner pot clean.
- Pour in the water, then place the trivet inside. Carefully lower your foil-covered baking dish onto the trivet.
- Secure the lid, ensuring the steam release valve is in the 'Sealing' position. Select 'Manual' or 'Pressure Cook' and set the timer for 35 minutes at high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
- Afterward, carefully perform a quick release to vent any remaining steam.
- Once the pin drops, open the lid.
- Carefully lift the baking dish out of the Instant Pot using the trivet handles.
- Remove the foil and let the frittata rest for a few minutes before inverting it onto a serving plate.
- Garnish the warm frittata with fresh avocado slices and a dollop of sour cream.
- Slice and serve immediately.
- Covering the dish with foil is crucial. It prevents condensation from the Instant Pot lid from dripping onto your frittata, ensuring a perfect texture instead of a watery one.
