Sausage Egg and Cheese Breakfast Cookies (Low Carb)

Take them to go and get all those fast food vibes but healthier and just as delicious.
@hungryhappens

Sausage Egg + Cheese Breakfast Cookies🍪 LOW CARB recipe is on: HungryHappens.Net

♬ original sound – Stella Drivas

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!

Thank you for swinging by Hungry Happens! If you create this or any other dish from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

sausage egg cheese breakfast cookies

Sausage Egg + Cheese Breakfast Cookies

5 from 1 vote
Servings: 16
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

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

Calories: 94kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 202mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 0.5mg
Author: Stella


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