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These sausage egg and cheese biscuits are a delicious breakfast. They are low carb, high protein and so easy to make!
These one bowl sausage, egg, and cheese biscuits offer a nostalgic nod to the classic diner breakfasts of the past, capturing that savory, comforting flavor without the heavy carbs. By combining hearty breakfast sausage with sharp cheddar cheese and fresh scallions, you get a protein packed bite that feels like an indulgence.
The addition of cottage cheese ensures a moist, tender crumb that perfectly mimics the fluffy texture of a traditional fast-food biscuit while keeping the nutritional profile lean and satisfying.
Preparation is incredibly straightforward, requiring just a single bowl to mix all the ingredients, which makes the morning routine or weekend meal prep a breeze. Using a blend of almond and coconut flours keeps the recipe entirely gluten free and grain free, providing a sturdy yet soft base that holds up well.
These golden brown gems are the ultimate convenient breakfast. They pack easily for a commute or a post workout snack, offering a high-protein boost that keeps you fueled until lunch.
They deliver that timeless combination of salty sausage and melted cheese that satisfies any craving for a traditional breakfast sandwich.
If you like this recipe, you will also love my Easy Spinach + Feta Egg Biscuits or my Easy Broccoli + Cheddar Egg Biscuits.
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Low Carb Sausage Egg + Cheese Biscuits
Equipment
- medium pan
Ingredients
- 3 Italian sausage links, casings removed
- 6 eggs, beaten
- 1/2 cup (105 g) cottage cheese
- 3/4 cup (85 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (85 g) shredded cheddar cheese
- 3 small scallions, diced
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- In a medium pan, over medium-high heat, cook your sausage using a wooden spoon to break up the meat until no longer pink and crispy. Transfer to a paper towel lined plate and set aside.
- In a large bowl, whisk together your eggs and cottage cheese until mostly combined. Add in the almond flour, coconut flour, baking powder, salt and pepper to taste, and mix together. Lastly fold in the cooked sausage, shredded cheddar and scallions. Use a large scooper and transfer (about 1/4 cup per biscuit) to the baking sheet- they do spread a little bit. Optional: top each with a little more cheese. Bake for 22-25 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in your fridge for up 4 days.
- You can use any kind of sausage you prefer.
- You can use any kind of cheese you prefer.
- If you don’t have coconut flour, just use more almond flour.
- If you don’t have almond flour, you can use oat flour or all purpose flour.