Low Carb Sausage Egg + Cheese Biscuits
These sausage egg and cheese biscuits are a delicious breakfast. They are low carb and so easy to make!
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
You may also like these Easy Sun Dried Tomato + Spinach Egg Biscuits
- 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.
Calories: 260kcal, Carbohydrates: 5g, Protein: 13g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 134mg, Sodium: 516mg, Potassium: 143mg, Fiber: 2g, Sugar: 1g, Vitamin A: 257IU, Vitamin C: 1mg, Calcium: 120mg, Iron: 1mg
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