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.
Stella, I am in LOVE with this recipe!! I didn’t have the ingredients in my fridge, but I had a hunch that it would work with any combo of veg, cheese, and meat, so I subbed out a couple — zucchini instead of bell pepper, with feta and some oregano. OH my GOODNESS what a stunning breakfast treat. And it does feel like a treat after eating a low carb / keto diet for a while!! I love how your recipes take simple ingredients and cooking techniques and turn them into something totally elevated. Yum yum yum!!!
Hi Niko, You are very kind thank you for the rating and taking the time to write that message! I love reading that you tried a different variation of the recipe and it worked out beautifully! Cheers!
I’m going to make these for friends Thanksgiving morning. Can you use regular flour or does the almond flour really make a difference. Thank you for sharing so many great recipes.
HI Rebecca, Yes. you can use regular flour for these, I would start at slightly smaller amount of all purpose flour and then add more if needed to form a thicker consistency. You want a dough that is formable. Hope you enjoy your holidays and thanks for trying the recipes!
Love these! I made a whole batch but I live alone. Can I freeze them or how long do you think they will stay in the frig? I am not a great cook but I see several other recipes here that I want to attempt. Thanks.
Hi Christa, You can freeze them or they keep in the fridge fro 3-4 days max. I hope you enjoy all that you make!