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.

a square of low carb southwest frittata on a white plate garnished with sliced jalapeno and sliced avocado on the side

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.

a square of low carb southwest frittata on a white plate garnished with sliced green onions and sliced tomatoes on the side

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.

a fork holding a bite from a square of low carb southwest frittata on a white plate garnished with sliced green onions and sliced tomatoes on the side

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!”

tiny squares of low carb southwest frittata on a white plate garnished with sliced jalapeno, diced avocado, and salsa on top

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


ingredients used for the low carb southwest frittata lined up on top of a kitchen island

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  • Pork sausage
  • Shredded jicama
  • Unsalted butter, divided
  • Eggs
  • 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: 

a large jicam cut in half and being peeled with a knife

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. a large jicama, cut in half and peeled on a cutting board

This is what it looks like once it’s completely peeled. 

shredded jicama with a box grater

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!

Calphalon saute pan with butter melting

Melt 4 Tablespoons of butter in a large saute pan over medium-high heat.

grated jicama in a bowl being dumped into the saute pan of melted butter

Then add the shredded jicama to the pan.

tossing grated jicama in a saute pan using kitchen tongs

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.

browned, grated jicama in a saute pan with kitchen tongs

Flip the jicama over to let the other side start to brown. It’s a lot like cooking hashbrowns! But without the carbs. 😉

a large baking sheet lined with parchment paper

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.

large baking pan lined with parchment paper with a layer of browned, grated jicama

Spread the jicama over the bottom of the parchment paper-lined pan.

Prepare the Sausage Layer:

uncooked breakfast sausage in saute pan being broken up with kitchen tongs

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.

large baking pan lined with parchment paper with a layer of browned, grated jicama and browned breakfast sausage

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.

one cracked egg in a large mixing bowl with another cracked egg being added from a clear measuring cup

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!

eggs being whisked in a large mixing bowl

Whisk your eggs up until they’re pale yellow and frothy.

large mixing bowl with beaten eggs, seasonings and cottage cheese

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.

large mixing bowl with beaten eggs, seasonings and cottage cheese with diced green chiles mixed in

Mix in the green chiles.

large mixing bowl with beaten eggs, seasonings and cottage cheese and green chiles with low carb flour sprinkled on top

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.

large baking pan lined with parchment paper with layered jicama, browned breakfast sausage, and egg mixture on top

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.

baked low carb southwest frittata coming out of the oven

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.

a square of low carb southwest frittata on a white plate garnished with sliced jalapeno and sliced avocado on the side

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!

Printable Recipe

a square of low carb southwest frittata on a white plate garnished with sliced green onions and sliced tomatoes on the side

Southwest Fauxtato Frittata Squares

Southwest flavors with a bit of head blend with shredded jicama for a low carb meal. Perfect for a brunch or make ahead to have as an easy breakfast throughout the week. These squares freeze beautifully too!
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Appetizer, Breakfast, Main Course
Cuisine American
Servings 20
Calories 298 kcal


  • 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.


If you do not have Trim Healthy Mama Baking Blend on hand, you can substitute 3 Tablespoons each of almond flour, coconut flour and golden flax seed meal to equal 9 Tablespoons total.
If you are cooking for someone who is allergic to tree nuts, you can substitute 4 Tablespoons of coconut flour and 4 Tablespoons of golden flax seed meal.
Nutrition label is based on making recipe with THM Baking Blend.
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. It is calculated using WP Ultimate Recipe and we remove erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.


Calories: 298kcalCarbohydrates: 7gProtein: 19gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 212mgSodium: 628mgPotassium: 130mgFiber: 3gSugar: 3gVitamin A: 750IUVitamin C: 9.9mgCalcium: 280mgIron: 1.4mg
Keyword gluten free, keto, low carb, THM, Trim Healthy Mama
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2 Comments on Low Carb Southwest Frittata Squares

    • Hi Kari! First, this recipe freezes really well! Just cut up individual squares and pull one out to reheat. I usually reheat in the microwave, first on 50% power for 90 seconds and then at full power for 45 seconds. You’ll probably need to experiment with the exact times based on your microwave’s power, but doing it first on 50% power thaws it and then the other time heats it through. As far as the 9×13 pan, you have a few options. If you want the squares to be thin, the way they’re shown in the photos, I would cut the recipe in half to use a 9×13 pan. If you use the recipe amounts as written in a 9×13 pan, you’ll have much thicker squares and will need to adjust the baking time to have them cook all the way through. Enjoy!

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