Instant Pot Frittata Recipe in Ramekins

This Instant Pot Frittata Recipe in Ramekins is delicious, low carb, and super easy to customize with a vibrant mix of vegetables. This is the perfect protein-packed meal for school mornings – who doesn’t love mini frittatas! 

I love making healthy recipes that are really delicious. The whole family loves these Instant Pot frittatas because they’re quick, simple, and they are easy to customize.

Each person in your family can customize their own individual ramekins, and decide how much or how little of each additional ingredient they want to add. 

This is the perfect meal for weekly meal prep day. It’s easy to prep, and heats up well for delicious leftovers at the breakfast table all week. 

The best part about this recipe – it has the same delicious flavors of the traditional frittata, but with the looks like you put in a lot of extra work. The elegant presentation of the individual frittatas and an easy meal that comes together quickly, I call that a win-win! 

Where’s the recipe? 

Here at My Crazy Good Life we write our recipes so all of our readers will be successful. In each recipe, we strive to provide detailed instructions, recipe tips, healthy eating plan points, and nutritional information for all of our recipes. Our website is the perfect place to go for recipes regardless of your skill level in the kitchen.

If you aren’t in need of detailed directions, feel free to simply scroll down to the bottom of the page to find our easy to print Instant Pot Frittata Recipe in Ramekins. 

Ingredients in this Instant Pot Frittata Recipe

• Cooked turkey bacon: A lighter version than traditional bacon. 
• Red potato: Potato adds a nice texture and heartiness to this crustless quiche. If you want to make this a low carb frittata, you’ll want to omit the potato.
• Bell pepper: Any color of bell pepper is perfect for this vegetable frittata. 
• Onion: I like using fresh onion, but powered will work. You can also toss in some garlic powder, too, if you’re feeling crazy.
• Eggs: Nothing like fresh eggs! Grab medium or large eggs for this easy breakfast frittata.
• Milk: The nutrition calculations are based on low fat milk. Feel free to use your favorite milk or milk substitute, just be sure to adjust your nutrition calculations if you make any changes.
• Salt and pepper: To taste – either table salt or kosher salt will work. 
• Cheddar cheese: Nutrition facts are calculated using reduced fat cheddar cheese. The best thing about this recipe is that it is so versatile. Pick your favorite cheese. From tangy goat cheese to nutty parmesan cheese, the possibilities are endless!
• Ceramic Ramekins: These four ounce ramekins are perfect for this recipe. 

How to make Instant Pot Frittatas in Ramekins

1. First, place the diced turkey bacon on bottom of ramekins.
2. Then divide the vegetable mixture and layer it on top of the bacon in the ramekins. I usually do bacon, bell pepper and onions, then potatoes at the top.
3. Next, in a large bowl, mix eggs, milk, salt, and pepper. Then pour the egg mixture over the veggies. Finally, sprinkle shredded cheese on top.
4. Cover each individual ramekin baking dish with aluminum foil, place them on the trivet with 1 cup water on the bottom of the pot.
5. Close and lock the lid of your Instant Pot and turn the pressure release arm to sealing. Select Pressure Cook (high pressure) and set the cook time for 10 minutes.
6. For best results, release the pressure using the quick-release pressure method. Let cool and enjoy.

Recipe Tips

• Our vegetable-packed frittata is delicious, and easily customized. You can swap out the recommended vegetables with whatever vegetables you have on hand. There are so many great options of ingredients you can add to the frittata. Just be sure to recalculate your 21 Day Fix container points if you modify the original recipe. 
• We love sprinkling fresh green onions on the top after baking. You could also add a dollop of my restaurant style salsa or sour cream on top of the frittata. 
• It’s very easy to store these frittatas in a plastic storage bag in the refrigerator to enjoy later in the week. Allow the eggs to cool down before storing in the plastic ziplock. Just reheat for 60 seconds. They come out like little egg muffins so they are the perfect meal for weekly meal prep. 

Healthy Eating Plans

21 Day Fix

1 ramekin (1/3 of recipe) is 1 1/4 red containers, 1/3 green containers, 1/3 blue containers, and 1/4 yellow containers as written.

Weight Watchers

Using unsweetened almond milk and fat free cheddar cheese, this recipe is 2 2025 Plan Points | 3 2023 Plan Points.

More healthy breakfast recipes

• Easy Breakfast Casserole with Black Beans
• Zucchini and Sausage Breakfast Casserole Skillet
• Fajita Breakfast Casserole
• Healthy Breakfast Fried Rice Recipe
• Healthy Starbucks Red Pepper Egg Bites
• Instant Pot Egg Bites – Starbucks Copycat Recipe

4.86 from 21 ratings

click the stars to rate!

Instant Pot Frittata Recipe in Ramekins

Created by: Becca Ludlum

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Total Time 12 minutes mins

Approximate Serving Size: 1 ramekin

Servings 3 people

Print

Pin

Save Collections

Add to List Go to Shopping List

These Instant Pot Frittatas are the perfect breakfast! You've got fresh veggies and fluffy eggs, it's a great way to start the day.

Cook ModePrevent your screen from going dark

Equipment

• Instant Pot 6 qt
• Ramekins
• Mixing Bowls

Ingredients 

• ▢ 4 slices turkey bacon cooked and chopped
• ▢ 1 red potato
• ▢ ½ bell pepper
• ▢ ½ onion
• ▢ 6 eggs
• ▢ ¼ cup milk
• ▢ salt & pepper to taste
• ▢ ¼ cup cheddar cheese

Instructions

• Place cooked and chopped turkey bacon on bottom of ramekins. 4 slices turkey bacon
• Then divide the vegetable mixture and layer it on top of the bacon in the ramekins. I usually do bacon, bell pepper and onions, then potatoes at the top. 1 red potato, 1/2 bell pepper, 1/2 onion
• Next, in a large bowl, mix eggs, milk, salt, and pepper. Then pour the egg mixture over the veggies. Finally, sprinkle shredded cheese on top. 6 eggs, 1/4 cup milk, salt & pepper, 1/4 cup cheddar cheese
• Cover each individual ramekin baking dish with aluminum foil, place them on the trivet with 1 cup water on the bottom of the pot.
• Close and lock the lid of your Instant Pot and turn the pressure release arm to sealing. Select Pressure Cook (high pressure) and set the cook time for 10 minutes.
• For best results, release the pressure using the quick-release pressure method. Let cool and enjoy.

Video

Notes

21 Day Fix: 

1 ramekin (1/3 of recipe) is 1 1/4 red containers, 1/3 green containers, 1/3 blue containers, and 1/4 yellow containers as written.

Weight Watchers: 

Using unsweetened almond milk and fat free cheddar cheese, this recipe is 2 2025 Plan Points | 3 2023 Plan Points.

Nutrition

Calories: 240kcal | Carbohydrates: 13.7g | Protein: 19.9g | Fat: 11.8g | Saturated Fat: 4.1g | Cholesterol: 348mg | Sodium: 357mg | Potassium: 469mg | Fiber: 1.7g | Sugar: 3.8g | Vitamin A: 2000IU | Vitamin C: 61.1mg | Calcium: 167mg | Iron: 2mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

SaveSave