• Natalie

Breakfast Sausage Cookies



Ingredients:

16 ounces pork sausage

1/2 cup yellow peppers, chopped small

1/2 cup white onion, chopped small

3/4 cup almond flour, you could use coconut flour if you have that on hand

1/2 teaspoon crushed black pepper

1/2 teaspoon sea salt

1 teaspoon baking powder

3 eggs

3/4 cup sharp cheddar cheese, and a little more for topping

Chives, dry or fresh, chopped thin




Directions:


Preheat oven to 385 degrees.


In a medium size pan on medium high heat add you sausage and sauté for 3/5 minutes, then add your pepper and onions and cook for another 5 minutes then remove from heat.


In a medium size bowl add your almond or coconut flour, pepper, salt, baking powder and mix well, set aside.


In a medium size bowl add your eggs, mix well then add your cheese, mix well then add this to your flour mix, mix well. Last but not least add your sausage and veggies, make sure everything is incorporated really well.


Line a sheet pan with parchment paper and place a spoonful of the mixture as you would a cookie on the sheet pan.


You will want to press down a little on your mixture so it looks like a cookie but don't push down to much just a little.


Top with a little sharp cheddar cheese and chives.


Bake for 12 to 15 minutes.


You can store these in the fridge for up to a week, heat in the microwave for about 10/15 seconds. You can also freeze them for up to 3 months.



Enjoy!

xoxo



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