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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.

two images and text of recipe

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. 
ingredients needed to make Instant Pot Frittata Recipe in Ramekins

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.
collage of images showing steps to make Instant Pot Frittata Recipe in Ramekins

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 3 points on the new 2022/2023 WW Points Plan.

Instant Pot Frittata Recipe in Ramekins from above

More healthy breakfast recipes

Instant Pot Frittata Recipe in Ramekins from above
4.86 from 21 ratings
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Instant Pot Frittata Recipe in Ramekins

Created by: Becca Ludlum
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Approximate Serving Size: 1 ramekin
Servings 3 people
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.

Equipment

  • Instant Pot 6 qt
  • Ramekins
  • Mixing Bowls

Ingredients 

  • 4 slices turkey bacon cooked and chopped
  • 1 small red potato
  • 1/2 bell pepper
  • 1/2 small onion
  • 6 eggs
  • 1/4 cup milk
  • salt & pepper to taste
  • 1/4 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 small red potato, 1/2 bell pepper, 1/2 small 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 3 points on the new 2022/2023 WW Points Plan.

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

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

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18 Comments

  1. Hi Becca,
    I’m new to your blog and loving your recipes! What would be the recommended cooking time and setting on a regular crockpot for the mini frittata recipe? I apologize upfront if that was mentioned on the recipe as I may have overlooked it.

    Looking forward to trying your recipes. :)

    1. Hi Cheryl! Thank you so much! I haven’t made these in the crock pot yet, but if I did I’d put them on low for 4-6 hours. Maybe do it the first time when you’re home to monitor them while they’re cooking–just look for the eggs to be done.

  2. Sue Russell-Perna says:

    Becca you are absolutely amazing love your receipes

  3. Hi!! If you stack your ramekins so that you can do 6 at one time, what would your time setting be? Or would you advise against that?

    1. Hi Kristy, I haven’t done that so I can’t advise. Sorry :-/ If you do try it I’d love to know how it worked!

  4. I made these yesterday, but shift shop approved and they were so good! I omitted the potato and milk and used water. I just have to say, I have no clue how you got it all into three ramekins. Mine spilled over and I still had a little bit of egg left over. I can’t wait to make them again!!

  5. Do I cook the turkey bacon first or will the instant pot do it for me?

    1. Hi Chelsea, I didn’t cook mine before! I let the IP do it for me :)

  6. Melissa Tippets says:

    What size are the containers you use? Could you use mason jars instead?

    1. 4 ounces! People have used mason jars with success :)

  7. 5 stars
    I’m so sad. :( I didn’t watch your video and only printed the recipe. Your step by step instructions didn’t mention when to add the potatoes. 😢😩 They we’re still amazing though!!!!!!

  8. Jennifer Farley says:

    5 stars
    Loving this healthier version! Thanks for the recipe!

  9. 5 stars
    I love my IP and love finding quick, healthy, tasty recipes like this one! Can’t wait to try this one!

  10. Shadi Hasanzadenemati says:

    5 stars
    I love your recipe, I’ll be making it again!

  11. Robin Gagnon says:

    5 stars
    I love the individual servings. It is usually just me for breakfast.

  12. Julieanne says:

    5 stars
    Can i cook these in the oven??

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