Ingredients:
- 6 large eggs
- 1/2 cup cooked turkey sausage, crumbled (preferably low-carb, no sugar added)
- 1/4 cup heavy cream (or unsweetened almond milk)
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup diced bell peppers (optional)
- 1/4 cup chopped spinach or kale (optional)
- 1 small garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika or smoked paprika (optional)
- 1 tbsp olive oil or butter (for cooking sausage, if raw)
Instructions:
- Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with silicone liners.
- Cook the turkey sausage if raw: Heat olive oil/butter in a pan over medium heat, cook sausage until browned and cooked through. Remove and set aside to cool slightly.
- In a large bowl, whisk the eggs with heavy cream, salt, pepper, paprika, and minced garlic until well combined.
- Add the cooked turkey sausage, shredded cheese, diced bell peppers, and spinach into the egg mixture. Stir well.
- Pour the mixture evenly into the mini muffin cups, filling each about 3/4 full.
- Bake for 15-18 minutes or until the frittatas are set and lightly golden on top.
- Let cool for a few minutes, then remove from the tin and serve warm.
Serving Suggestions:
- Serve with avocado slices or a side salad for a full keto meal.
- These mini frittatas are perfect for meal prep and grab-and-go breakfasts.
