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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Just made these and the results were excellent! I used a Grass Fed Smoked Gouda cheese and really liked that. I did pour off a little extra moisture from the veg/meat saute step. I am curious about alternates for almond flour. I’m thinking of trying it next time with 1/2 c. Tiger Nut flour and 1-2T Coconut Flour. If I did that I’d probably not need to pour off the veg/meat moisture. Have you tried a successful alternative to Almond Flour? Thanks for a cute and delicious recipe.
made these for an on the go breakfast and they were great
Has anyone tried making these with pork panko instead of almond flour? I’m going to try and make these carnivore. I’m going camping in a couple of weeks and will freeze them.