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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So easy, adaptable to whatever veggies you have on hand and delicious!
I absolutely love these! Thank-you for the recipe.
glad you liked the cookies Judy!
Can you eat these cold? Or do you have to reheat?
Yes, you can eat these cold for sure!
Another amazing easy idea. I will be making again. I uses chicken sausage since that is what I had.
So yummy! I have started making various recipes you post and everything so far is great. I love watching you eat the finished product and I feel the same way, so good!!!
Thanks for posting these recipes!
Thanks so much Pam – glad the recipes are to your liking!
How do you store these?
Hi LIsa, in the fridge is best in an airtight container
I see below someone did these as muffins which is what I was thinking, too. Would the flour be omitted all together if making these as muffins? And at same temp as cookies? Thanks! Can’t wait to try!
I didn’t have time to cook sausage & onions so I used green onions & deli ham. I didn’t know how much ham to use so I put in a cup of chopped deli ham. It seemed that was maybe too much so I added 1/4 cup Greek yogurt for a better batter texture. I used oat flour too. I made 8 muffins & baked for 17 minutes. Sooooo delicious & I can’t wait to try different meat & cheese combos. I feel like this is a great recipe to use for odds and end in the fridge.
I made these!! I made two different batches. I didn’t have time to shred my zucchini, so I had some carrots already shredded so I used shredded carrots and I sauté them with the onions ahead of time. I also used sausage that I already had frozen in the freezer. That was already pre-cooked. I just cut them up really tiny tiny pieces. The first batch I made with spelt flour because my youngest daughter is allergic to almonds. The second batch I made with almond flour. They both turned out incredibly delicious!! They are so convenient too!!
Hi Lisa, I love your substitutions and recommendations overall – thank you for sharing with everyone!!
Just wondering if you’ve ever made these into muffin cups? Love all your recipes! Thank you 🥰
FYI – I did end up making these into muffins and they totally worked. My batter seemed a little too soft to form into cookies (and I didn’t want to add more flour) so I baked them for 15 min as muffins – delicious!
Just made these with what I had on hand (spinach pepper Jack and bacon and whole wheat pastry flour)). They were devoured in 15 mins and I’m on my second batch. Thank you so much!
Hi Kimberly, this is the same problem we suffer from in our house too!!! lol
Super yummy! I love when a recipe comes out the way they are described. I added a little garam masala to my batch just to spice things up a bit. I will make this for a grab and go breakfast for my husband and son on those busy weekdays. Thank you Stella!
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!
I’ve now made these several times, and changed up a few of the meat and veggie combos. These cookies never disappoint. They are super easy to make, and being gluten free, I can easily share them with my mom and coworkers. Everybody loves them! Thank you!
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!
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!