Jump to RecipeThis Whole30 & Low Carb Sausage, Broccoli and Onion Frittata is the perfect make-ahead meal. Enjoy it for breakfast, lunch, dinner, or anytime at all! Paleo, Gluten Free, Dairy Free.
Breakfast! It’s the most important meal of the day, right? It’s also the busiest time of our day, trying to get teeth brushed, shoes tied, lunches packed, and more!
One of the things I do during a round of Whole30 (and whenever a busy week is coming on), is make a big ole’ frittata. Frittatas are great for a lot of reasons, but my favorite thing about them?
Because you can use up whatever veggies you have on hand and any extra or leftover proteins, it turns what might become food waste into an absolutely amazing meal.
Need breakfast in seconds in the morning? Need a packed lunch on the go? The frittata is the answer, my friend. Make one. Preferably this one! Or this one. And then go check out my super easy Whole30 breakfast bowl ideas!
Protein Packed Breakfast: Sausage, Broccoli & Onion Frittata
Made with sugar-free sausage and eggs, this frittata is full of healthy protein, and I packed it full of healthy veggies, too! My kids went a little berserk when we sat down to eat it, picking out every single piece of sausage first.
I kept telling them, “It’s better when you get a little of everything in your bite!” but they did NOT believe me. Sausage first, Mom.
I don’t blame them. And by the way, we used Whole30 Approved Naked Links, which is the brand of bacon I use for my famous Broccoli & Bacon Salad.
In any case, I’m not complaining — any way my kids want to eat it is totally fine by me!
Pin it for later:
I’d love to know — Are you doing Low Carb / Keto?
The more I learn about this way of eating, the more interesting it sounds! There are sooooo many stories of people totally transforming their lives through Keto and Low Carb lifestyles.
So I’ve been paying closer attention to which ingredients fit into those plans better, and have realized many of my recipes are already low carb!
This frittata certainly low carb, and here are a few other Low Carb recipes we love: Chicken Pesto & Spaghetti Squash Casserole and Low Carb Easy Collard Wraps with Chicken Salad. Give them a try!
Will you be making this Frittata? Nothing makes me happier than knowing that! Leave a star rating or drop a comment below!
Sausage, Broccoli, and Red Onion Frittata
Equipment
Ingredients
- 6 eggs
- 1/2 lb. breakfast sausage links
- 2 cups broccoli florets
- 1/2 red onion
- 1 tbsp. olive oil⠀
- salt & pepper⠀ to taste
Instructions
Prepare the Vegetables & Eggs
- Slice the onion and chop the broccoli into bite sized pieces, removing any large stems.
- Crack the eggs in a bowl and whisk together. ⠀
Cook the Frittata
- Over medium heat, cook the sausage, onions, and broccoli in a medium skillet, turning occasionally, until the sausage is browned and the broccoli is slightly softened, about 3 minutes. Remove them and set them aside. Remove the sausages and slice them into bite sized pieces, then stir the sausage back into the skillet.
- Turn your broiler on.
- Drizzle the olive oil over the veggies and sausage, and pour the eggs on top. Gently pull the eggs away from the sides of the pan with a spatula as it cooks, letting the eggs fill in the spaces. Repeat until it becomes too cooked to fill easily. ⠀
- Cover the skillet and cook on very low heat for about 4 minutes, until mostly cooked through. Finish it under the broiler for about 1-2 minutes until cooked through.
- Slide the frittata out of the pan and slice. Season with a little flakey salt and pepper and enjoy!⠀
Hannah says
I just bought some Naked Bacon sausages. Thank you for the recommendation because I have a hard time finding sugar free sausage.
Luci says
Can this be made as a breakfast meal-prep? If I made it on Sunday would it hold up through the week?
Cook at Home Mom says
Hi Luci! Great question! I make frittatas for meal prep A LOT, and I think this would be an awesome make-ahead breakfast! The only things I’d note is:
1. Some people don’t like re-heated eggs. I try to reheat mine in the air fryer so it doesn’t get soggy, but my husband microwaves his and doesn’t mind it at all.
2. I normally eat a frittata within about 4 days. If it’s going to be longer than that, I wrap individual slices in parchment, place in an airtight bag or container, and freeze them.
I hope that’s helpful! Let me know what you think if you try this recipe!
Laura