Cooking my food in bulk has just become a part of my life, it makes it easy during the week when I am busy with other things and don’t feel like cooking.
This recipe has been a real life saver when it comes to breakfast in the weekday mornings, allowing me more time to sleep in and a smaller time cooking 🙂
Let me know what you think of the recipe in the comments – and let me know what tweaks you make to make it even better!
The Preparation
- 1 tablespoon olive oil
- 7 cups spinach
- 12 large egg
- 8 tablespoons heavy whipping cream
- 8 ounces chorizo sausage
- 8 ounces ground hot italian sausage
- 3/4 cup onion
- 1 medium green bell pepper
- 1 teaspoon garlic powder
- 2 cups cheddar cheese
The Execution
1. Put 1 Tbsp. Olive Oil into a pan and let it heat up. Add your spinach and let it cook down.
2. While the spinach is cooking, find a large measuring cup or container, and crack 12 eggs into it. Add your 8 Tbsp. heavy cream to this and mix well. Once you have mixed this, add your garlic powder, pepper, and salt. Mix again.
3. Once your spinach has cooked down, put it into a large mixing bowl.
4. Start cooking your chorizo and italian sausage. I had to skin my chorizo sausages beforehand so I could break down the meat as much as possible as it cooked. Also preheat your oven to 350 degrees as you start to cook the meat.
5. Once you are happy with how broken down it is, transfer the chorizo and italian sausage to the mixing bowl with the spinach. Keep as much of the fat in the pan as you can.
6. Add your chopped onion and pepper to the pan, letting it cook in the chorizo and sausage fat.
7. Once it’s finished, also add these to your mixing bowl.
8. Add your cheddar cheese ontop of everything, and give it a small mix – this will melt the cheese a little bit.
9. Add your egg mixture and mix everything up well. You want an even distribution of the ingredients.
10. Put your mixture into a cooking pan, foiled and buttered up.
11. Put it into the oven at 350 degrees for about 45 minutes.
12. If you run a knife through it, it will come out clean and have some texture to it now. Go ahead and take it out of the oven.
13. Cut into 20 slices, and eat as you need. I keep them in the fridge for about 4 days and eat them as snacks or as breakfast.
This makes a total of 20 servings of Eggceptional Sausage Keto Frittata. Each serving comes out to be 216 calories, 17.2g fats, 2.3g net carbs, and 12.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 7 cup spinach | 48 | 0.6 | 7.9 | 5 | 2.8 | 6.2 |
| 12 large egg | 944 | 62.8 | 4.8 | 0 | 4.8 | 82.9 |
| 8 tablespoon heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 8 ounce chorizo sausage | 1032 | 86.8 | 4.2 | 0 | 4.2 | 54.7 |
| 8 ounce ground hot italian sausage | 780 | 61.9 | 9.7 | 0.2 | 9.5 | 43.4 |
| 3/4 cup onion | 48 | 0.1 | 11.2 | 2 | 9.2 | 1.6 |
| 1 medium green bell pepper | 23 | 0.2 | 5.4 | 2 | 3.4 | 1 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 2 cup cheddar cheese | 990 | 81.6 | 7.6 | 0 | 7.6 | 56 |
| Totals | 4399 | 350.4 | 56.2 | 9.6 | 46.7 | 249.7 |
| Per Serving (/20) | 220 | 17.5 | 2.8 | 0.5 | 2.3 | 12.5 |
Eggceptional Sausage Keto Frittata
Ingredients
- 1 tablespoon olive oil
- 7 cup spinach
- 12 large egg
- 8 tablespoon heavy whipping cream
- 8 ounce chorizo sausage
- 8 ounce ground hot italian sausage
- ¾ cup onion
- 1 medium green bell pepper
- 1 teaspoon garlic powder
- 2 cup cheddar cheese
Instructions
- Put olive oil into a pan and let it heat up. Add the spinach and let it cook down.
- While the spinach is cooking, find a large measuring cup or container, and crack the eggs into it. Add your heavy cream to this and mix well. Once you have mixed this, add your garlic powder, pepper, and salt. Mix again.
- Once the spinach has cooked down, put it into a large mixing bowl.
- Start cooking your chorizo and italian sausage. I had to skin my chorizo sausages beforehand, so I could break down the meat as much as possible as it cooked. Also, preheat the oven to 350F once you start cooking the meat.
- When you are happy with how broken down it is, transfer the chorizo and italian sausage to the mixing bowl with the spinach. Keep as much of the fat in the pan as you can.
- Add the chopped onion and pepper to the pan, letting it cook in the chorizo and sausage fat.
- Once they are finished, add them to your mixing bowl.
- Add your cheddar cheese on top of everything and give it a small mix – this will melt the cheese a little bit.
- Add your egg mixture and mix everything up well. You want an even distribution of the ingredients.
- Put your mixture into a cooking pan that's been foiled and buttered. Put it into the oven for about 45 minutes.
- If you run a knife through it, it will come out clean and have some texture to it now. Go ahead and take it out of the oven.
- Cut it up into the servings, then eat as you need. I keep them in the fridge for about 4 days and eat them as snacks or as breakfast.
