squeaky clean keto

This easy keto sausage frittata is easy and delicious, and can be frozen and reheated for SCKC compliant breakfasts at the ready all month long!  Dairy free, Paleo, Whole 30

Keto Sausage Frittata - SCKC, Whole 30

Italian sausage (I used hot)

capers, drained

sun-dried tomatoes

eggs

water

salt

black pepper

basil,

Preheat the oven to 375 degrees Fahrenheit.

Cook the sausage in a 10-inch oven proof skillet (see notes) over medium heat for 5 minutes, stirring to break into small pieces.

Add the capers and sun-dried tomatoes, cook for an additional 2 minutes.

Beat the eggs, water, salt, pepper and basil together in a large bowl.

Pour the egg mixture over the sausage mixture.

Remove and cool slightly before cutting and serving with additional chopped basil if desired.

Came back report that I made this last night and it was delicious! Don't even miss the cheese.

i made this in a dutch oven.  it is soooo delicious!!  i would eat this if i wasn't on keto!   really really good recipe and flavors.  i used a half pound of spicy and a half pound of sweet italian sausage because i didn't want it to be too spicy.  thanks for the great recipe!

This is my 3rd time making and each time super easy and very tasty.  I am just trying to see what else could be add like salsa, sour cream, sf ketchup, or something.  It was lovely ? thanks for recipe.

I love this recipe! I looked forward to eating breakfast when I did my 30 day SCKC. I didn’t even miss the cheese like I thought I would!!

I love this recipe! It was always one of my go to recipes when hitting keto hard core. However. I just found out I have developed a egg and milk allergy at the wonderful age of 31😩. Who even knew that was possible?!?!?
Do you think that I could substitute Justegg (the vegan egg) and almond milk based heavy cream?  
Thank you in advance for any advise!

This dish is SO GOOD. We make this at least once every few weeks. It is wonderful as written, but sometimes we use sun dried tomatoes with herbs added which takes it up a notch. Trust me-- you won't miss the dairy! Highly recommend!!

This was really tasty and easy to make. The only issue I had was that it was entirely too salty for my taste, so I gave it away to coworkers. Next time I make it I'm going to leave out the kosher salt altogether. I think the Italian sausage and eggs have enough sodium on their own for me.

This has all of my faves. Who knew you could combine it all in a beautiful fritata! IBIH did! Kudos!

Delicious and easy! We did use hot Italian sausage, added a jalapeño pepper, a handful of spinach and parmesan cheese. It was delicious the way it was but we add hot sauce to almost everything and it tasted even better😉

These Keto Bacon &amp; Egg Cups are loaded with flavor, but still keep to the Squeaky Clean Keto Challenge guidelines of no dairy, nuts, grains, or sweeteners!

Keto Bacon &amp; Onion Egg Cups - SCKC

onion

raw bacon, chopped

Combine the onion, bacon, salt and pepper in a large skillet.

Cook over medium heat for 10 minutes, or until the onions and bacon are golden brown.

In a large bowl, beat the eggs and water together until fully combined.

Divide the bacon and onion mixture between 12 standard sized muffin cups in a nonstick muffin pan (or use aluminum or silicone liners.)

Swirl the mixture around the sides of the cup to grease the edges.

Store in an airtight container in the refrigerator for up to one week, or the freezer for up to 3 months.

Reheat in the microwave for 30 seconds to 1 minute before serving.

I've already made this recipe twice for a quick &amp; easy breakfast for my husband and he loves them!   I also added some chopped fresh spinach.  My only issue is they stick to the muffin pan.  I tried the method of swirling around the bacon/onion mixture like the recipe describes.  The second time I also sprayed the pan first with avocado oil and they still stuck.  Anyone else have this issue?  Do the silicone ones work better?

This is delicious! I never thought I'd say this, but I don't even miss having cheese in it. The caramelized onions and bacon make it totally satisfying.

These are DELICIOUS!!  Thyme really adds a nice flavor.  Super easy, and no sticking what so ever when I used a silicon muffin pan.  Totally adding these to the weekly rotation.  Another winner, Mellissa!

Love this recipe.  I was wondering if I used a chorizo sausage or breakfast sausage in bulk, how much would I need equivalent to six slices of bacon?  Thanks!  This is really delicious.

I love ant recipe that I can make one day and then keep munching on leftovers through the week...these are great for the breakfasts on the go!!

Lurking around for years but just completed the 5 day soup challenge (down 5 lbs.) and now off to the 30 day Squeaky Clean Challenge and wanted to say thank you  Can't say enough about good things about this keto blogger.  Always my go to.  You can't go wrong with the data, the recipes, the guidance.  Thank you!  PS Love your  latest profile pic.

This keto stuffed cabbage in the Instant Pot is not only easy and delicious, it's also dairy free, nut free, SCKC and Whole 30 friendly!

Keto Stuffed Cabbage in the Instant Pot - SCKC

white cabbage leaves, softened (see instructions below)

lbs pork (or beef)

riced cauliflower

parsley

onion flakes

garlic powder

(28 ounce) can crushed all purpose tomatoes

olive oil

white vinegar

oregano

Cut the core out of a large head of cabbage.

Remove any discolored or damaged leaves from the outside.

Place in a large bowl, stem side down with 1 cup of water in the bottom.

Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent.

Remove and cool before carefully separating leaves for use.

To Soften the Cabbage Leaves:

Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.

Make the filling:

Combine all of the sauce ingredients in a large bowl and stir well.

Store extra sauce in the fridge or freezer.

Make the sauce:

Place 1/2 cup of sauce on bottom of Instant Pot insert.

Place a cabbage leaf on a clean flat surface and add 1/2 cup meat filling to the center.

Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed.

Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick)

Place a cabbage leaf on top of the rolls to keep them separated from the next layer.

Make the remaining 4 rolls and place on top of the cabbage leaf.  Do not press down.

Cover the top of the cabbage rolls with another 1 1/2 cups of sauce.

Place the cover onto the Instant Pot and lock in place.

Choose Manual / Low Pressure and set it for 20 minutes.

When the timer goes off, allow the pressure to release naturally &#8211; about 10 minutes.

Remove the lid and serve hot with extra parsley for garnish if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.

Instant Pot Instructions:

Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.

Place a cabbage leaf on a clean flat surface and add 1/2 cup filling to the center.

Top with another 2 cups of sauce, distributing evenly over the cabbage rolls.

Bake for 45 minutes, or until cooked through.

Serve hot with extra parsley for garnish if desired.

Baking Instructions:

This looks great! My wife is really big on stuffed chicken recipes, I know she'll love this too, thank you!

Just made this recipe and with an 8Qt insta-pot, I doubled it.  It was outstanding! Since we like more cabbage, I made the rolls a little smaller and it made 28 rolls total. It required a little more salt at the table but other than that the recipe is just perfect.  My boyfriend didn't even realize that I used cauliflower instead of rice.

Melissa, Wanted to pass along a hint I received from a Polish friend of mine.  
Rather than boiling the cabbage leaves, he said he puts his foil-wrapped cabbage head in the freezer for a day or two.  Remove the foil and the leaves will be soft so they can be used immediately.   It works!!!!  I tell anyone I know this hint.  BTW I want to thank you for the opportunity to win this Ninja.  Thanks.

I had never had stuffed cabbage rolls before - I loved the flavors in this. I used 80/20 ground beef and frozen cauliflower rice. The meat turned out kinda dense. Was I suppose to cook the frozen cauli rice before adding to meat? I think these ingredients would make a great soup too!

I haven't had stuffed cabbage in years. This looks so good! Thanks for the recipe!

This is one of my go to’s!  
Love it! 

Would love to see more soup recipes!

I made these last night and they were DELICIOUS!  I didn't have any parsley, so I subbed in cilantro (because I did have it) and it still turned out great!  I'm definitely adding this to the regular rotation.

Trying this as part of my meal prep this week! So far the sauce tastes amazing! Can't wait till they are done in the IP!

Flavor was delicious but I must have done something wrong. Sauce was so watery!

Yum!!! Followed the recipe to a T. I did end up with some extra filling but made hamburgers with it for my kids... Which they devoured. Soo good. A little time consuming for me, but will definitely be making again and again. Thank you thank you thank you!

Made this tonight. Very tasty. I found it was pretty quick to assemble and the instant pot did all the work. My sauce was a little watery, would have been nicer if it was thicker, but the flavours were all there. My kids all ate it too which is a huge win and since I doubled the recipe I have more for lunch!

I was excited to try this but was disappointed. It was bland  and lacked flavor. The  sauce was  completely watery.

This made pretty nice size rolls. My Walmart only had one pack of ground pork so I added a ground beef and pork pack with it. I ran out of pliable leaves but peeled and tossed the first couple out of habit. I bought cheese to sprinkle on when it's almost done.

I made this today.  It was delicious.    It didn't take long and I made it per the directions.   The hardest part was peeling the cabbage leaves and trying not to tear them.  My cabbage was in the fridge for a couple weeks.   I think I should try this with a fresh head from the market.   I used 1 lb ground beef, 1 lb sweet Italian sausage for the meat portion.   For the cauliflower I used frozen riced cauliflower in a bag from supermarket.    No regrets.  I liked it.

I was afraid my kids would turn their noses up at this, but they all cleaned their plates! They asked me to make it again. Major win!

Would love to try to make this but I have a question. Do you use frozen riced cauliflower, and, if so, do you defrost it before adding it to the mix? Thank you!

Loved the flavors! Going squeaky clean was intimidating at first, but Mellissa has so many great recipes on this website! I've made this recipe several times and really enjoy the texture and flavor of the filling!

Have made these a few times, they are pretty strait forward delicious and always a hit. I make extra for leftover lunches!

I have made these several times, like others I feel the sauce is runny, any suggestions on that? Also, I always have left over meat and cabbage (the leaves are too small to roll), do you have any suggestions for using the left overs?

https://content.jwplatform.com/videos/NC1RCpmx.mp4

Keto stuffed cabbage recipe made in the Instant Pot

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