These Low Carb Southwest Frittata squares are bursting with flavor! This recipe would be perfect at your next brunch, or as a make-ahead breakfast for busy mornings.
I love breakfast food. Before following the Trim Healthy Mama lifestyle I particularly loved breakfast casseroles. You know the ones: loaded with bacon or sausage, potatoes, eggs, and cheese all poured over stale bread.
Total carb and fat overloads.
And don’t get me started on breakfast burritos!
This recipe is my attempt to combine the two in a low carb recipe: Southwest Frittata Squares.
Getting rid of the carbs could have been as simple as omitting the bread and potatoes. But I like the body they add.
Last summer my friend Erin (who offers excellent wellness coaching) introduced me to jicama in an egg dish and I realized I’d found my solution.
I got home and started experimenting. My goal: a low carb breakfast casserole that had the flavors of my favorite breakfast burrito.
This recipe has gotten the stamp of approval from my husband and my kids. After taste-testing these keto southwest frittata squares my husband declared “you need to make these every week!”
It makes a large batch so my family can have it for breakfast several mornings during the week.
It also freezes, thaws, and re-heats beautifully so if your family is small you can freeze individual portions to pull out when you need a quick breakfast.
And if you want something a little fancy for your next brunch?
I’ve got you covered!
Each Low Carb Southwest Frittata Square can be cut into quarters to serve as an appetizer or finger food.
How to Make Low Carb Southwest Frittata Squares
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- Pork sausage
- Shredded jicama
- Unsalted butter, divided
- 2% cottage cheese
- Pepper jack cheese, shredded
- Mineral salt
- Ground black pepper
- Diced green chiles
- Trim Healthy Mama Baking Blend (see notes in the printable recipe for substitution suggestions)
- Aluminum-free baking powder
Tips for Making Keto Southwest Frittata
Prepare the jicama:
First, prepare your jicama. Remove all of the skin and any brown parts. I prefer cutting the jicama in half and then paring the skin away with a sharp knife.
This is what it looks like once it’s completely peeled.
Then grab your box grater and shred the jicama. I like to use any leftover raw jicama to make jicama slaw. I’ll share my recipe for that another time!
Melt 4 Tablespoons of butter in a large saute pan over medium-high heat.
Then add the shredded jicama to the pan.
Turn the jicama so that the butter is distributed throughout. You can use a spoon or a spatula if you like, but I prefer using tongs! Then let it cook for about 5-7 minutes without disturbing it so that it browns.
Flip the jicama over to let the other side start to brown. It’s a lot like cooking hashbrowns! But without the carbs. 😉
While the jicama is cooking, go ahead and line your baking sheet with parchment paper. You want the edges of the parchment to extend above the baking sheet. Otherwise, the egg mixture could overflow and make a HUGE mess in your oven.
Spread the jicama over the bottom of the parchment paper-lined pan.
Prepare the Sausage Layer:
Return the saute pan to the burner and brown the sausage over medium-high heat.
I buy my sausage at my local BJ’s Warehouse in 2-lb packages. I brown all of it at once and put the extra meat in the freezer to be used the next time I whip up some keto southwest frittata squares.
Drain the grease off the sausage, then spread the browned sausage evenly over the jicama.
Prepare the Egg Mixture
Preheat your oven to 350 F.
I HIGHLY RECOMMEND breaking eggs one at a time into a measuring cup and then adding them to your mixing bowl. I hate making extra dirty dishes, but you’re using a lot of eggs in this recipe. It would be a shame to crack a bad egg and ruin all the ones you’ve already added!
Whisk your eggs up until they’re pale yellow and frothy.
Add the cottage cheese, pepper jack cheese, mineral salt, and pepper and mix until well combined.
I’ve discovered that not all diced green chiles are equal. Old El Paso brand is not very liquidy–the chiles are in a thick sauce. But Ortega brand is VERY liquidy. I’m not sure what other brands may be like? So if you open your can and see lots of liquid like this, be sure to drain that excess liquid before adding to the egg mixture. Otherwise, your egg mixture will have too much liquid and won’t set up properly.
Mix in the green chiles.
Then sprinkle the baking blend and the baking powder over the top of the egg mixture.
Stir until all of the dry ingredients have been incorporated.
Then pour the egg mixture over top of the sausage and jicama.
And spread the egg mixture evenly over top, being sure to get the egg mixture into all the corners. Then pop your baking sheet into the pre-heated oven and bake for 30-35 minutes.
It’s done when the edges are browned and a knife inserted into the center comes out clean.
Let it cool for 10 minutes on a baking rack before you slice it.
And breakfast is served! Garnish your Southwest Frittata squares with thinly sliced jalapeno peppers, green onions, avocado, chopped cilantro, or salsa. Or all of the above! For a family breakfast or brunch, set out all the garnishes and let everyone personalize their own squares.
I hope you love these as much as my family does!
Southwest Fauxtato Frittata Squares
- 1 pound pork sausage
- 8 Tablespoons unsalted butter, divided
- 5 cups peeled, grated jicama
- 15 large eggs
- 1 pound pepper jack cheese, grated
- 24 ounces 2% cottage cheese
- 1 teaspoon mineral salt
- 1 teaspoon black pepper
- 1 7 ounce can diced green chiles Some brands can be very liquidy. If your chiles are in liquid, drain the can before using.
- 1/2 cup Trim Healthy Mama Baking Blend see notes for substitution suggestions
- 1 Tablespoon aluminum-free baking powder
- Preheat oven to 350 degrees F. Line a 12x18x1.5 inch sheet pan with parchment paper.
- Melt 4 Tablespoons of the butter in a large saute pan over medium heat. Add the jicama and fry them until cooked through, stirring often, 10-15 minutes. Cover the bottom of the lined baking sheet with the jicama.
- In the same saute pan, brown the pork sausage over medium-high heat. Crumble the sausage finely during the cooking process. Drain the grease in a paper towel-lined colander. Spread sausage evenly over the jicama.
- Melt the remaining 4 Tablespoons of butter in the saucepan over medium low heat.
- Meanwhile, whisk the eggs in a large bowl. Stir in the cottage cheese, pepper jack cheese, mineral salt, and pepper.
- If your green chiles are in a lot of liquid, drain the liquid before adding the chiles to the egg mixture. Stir until chiles are distributed evenly throughout the mixture.
- Stir in the baking blend and baking powder to the egg mixture, then pour over the jicama and sausage and spread evenly.
- Bake the frittata until it is browned and puffed, about 30-35 minutes. A knife inserted in the center should come out clean. Allow the frittata to cool for 10 minutes on a rack, then cut into 20 single-serving squares.
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Other Breakfast Recipes You May Like:
- Bacon Cheddar Biscuits (S)| Keto-friendly
- Low Carb Southwest Breakfast Biscuits | THM-S
- Chocolate Cherry Yogurt Bowl – THM E
- Chocolate Hazelnut Chia Pudding | THM-S
- Easy Summer Keto Meals