Sausage Egg and Cheese Breakfast Cookies (Low Carb)
I love to make these on Sunday for me and my family to enjoy them all week long. We love them in the morning, on the go or for an after school snack. You can customize them to your preference but one this is for sure, the taste is unbeatable and they actually taste like biscuits.
If you want, you can sub in bacon for the sausage. You can also sub in any shredded cheese for the cheddar. I personally love this combination the most.
The almond flour is the amazing part of this ‘cookie’ recipe. It truly lends to the biscuit texture of the poppers. Its the perfect low carb snack or breakfast and I’ve been making these for so many years. Always a crowd pleaser!
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Sausage Egg + Cheese Breakfast Cookies
Ingredients
- 4 oz pork sausage (2 links, casings removed)
- 1/2 medium white onion, diced
- 1/2 medium green bell pepper, diced
- 3/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 eggs, lightly beaten
- 1 cup shredded cheddar cheese, divided
- Optional: top with chives + Sriracha sauce
Instructions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- In a large skillet, cook your sausage, onion and bell pepper, using a wooden spoon to break up the meat, until no longer pink. Should take 7 minutes. Remove from your pan to drain in a paper towel lined plate and to cool slightly.
- In a large bowl, whisk together the almond flour, baking powder, salt and pepper. Add in the eggs and 3/4 cups of the cheese – mix to combine. Lastly fold in the sausage mixture. Use a cookie scooper/melon baller to transfer your balls to the cookie sheet. Top each ball with some of the remainder of the cheese and gently flatten with your fingers. Bake for 10-12 minutes.
Nutrition
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I just finished making these breakfast cookies and they came out terrific. The only change I made was using spicy Italian turkey sausage instead of pork. They have a nice zip to them. The almond flour gave them a very nice texture. This recipe is a keeper!!
Looks amazing and so easy to make. Thank you. “Filakia”
These look good but could I use regular flour? Thanks so much
Marcia
So good. Made with Italian chicken sausage. Mine hadn’t browned much so raised oven temp just for a few minutes. Came out perfect. A few comments said they thought a bit dry. From my recent experience with almond flour things do seem to be drier than ap flour.
Due to treenut allergies, what is the best substitute for almond flour?
A friend shared this with me. They look so good. After storing in fridge, what is the best way to reheat – toaster oven, microwave, etc.? I look forward to exploring your site. Tks.
Welcome Melanie!
I typically reheat mine in my mini toaster oven. I dont own a microwave but they should work in there as well.
I hope you enjoy all that you make! Cheers!
I made this recipe! it was delishhhhhh!
I used grass fed beef premade sausage.
I find it a bit dry, I wonder if we can add some milk or oil?
other than that, I like then!
Thank you!
How many in a serving? It says 16 servings.
So good for a quick grab and go breakfast! I used cut up sausage patties because I didn’t have bulk on hand and it was delicious. Very easy recipe.
Would just like to confirm. Is one cookie considered a serving and the nutritional value is per cookie?
nutritional value is per cookie
Love this for a snack for added protein!
The last 2 minutes of baking, I sprinkled them with Dan-O’s Cheasoning Seasoning and that elevated them to the next level!
Thank you!
I made my own sausage with ground pork and sugar free maple syrup. Amazing!!
Just finished these!! Used mushroom, spinach, bell pepper and onion. Sooooo yummy, but a little dry. I think maybe less flour? More cheese? A little dipping sauce on the side? Lol super good thanks for sharing!!
Hi Megan, I’m sorry the cookies were dry for you. I think more cheese is always a good idea lol or a nice dip! Thank you for trying them and the rating !!