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Healthy Savory Breakfast Cookies – freezable low carb breakfast!

by 188 Comments

These healthy savory breakfast cookies are like an omelet and biscuit rolled into one. Full of tasty savory ingredients for a low carb breakfast on the go. Each cookie has only 2.9g net carbs.

You might also like this low carb breakfast pizza recipe!

cookie sheet in background and plate with breakfast cookies in foreground

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Ok I’m calling these cookies but they are really more of a biscuit. Cookies sound more fun though. 🙂 I wanted something different that I could freeze and then microwave when I wanted a quick breakfast or lunch on the go so I made these savory breakfast cookies.

They are low carb and grain free and they are delicious. I used the ingredients that I often use in my omelets: sausage, onions, peppers and cheese. Add a little almond flour and eggs and voila, healthy savory breakfast cookies.

aerial view of aqua plate with low carb breakfast cookies and cookie sheet

 

Other freezable low carb breakfast recipes

I’ve made other freezable low carb breakfast foods like my Freezable Breakfast Burritos and these Low Carb Breakfast Sandwiches so you can see I like a freezable, easy breakfast on the go kind of thing.

I always seem to be in a rush for breakfast and sometimes I just plain old skip it. In those cases I’m often eating these things for lunch instead of breakfast. But I’m trying to eat breakfast, I really am.

 

 

aqua plate with low carb breakfast cookies

 

Low Carb Breakfast Cookies REcipe

These savory cookies  are really easy to make so you might want to even double the batch and freeze them. Here’s how to make them.

  1. Sauté onions, peppers and sausage to precook them.
  2. Let that cool then add it to some beaten eggs, almond flour and cheese.
  3. Mix and form little cookies and then place on a silicone covered cookie sheet.
  4. Bake at 375 degrees F for about 8-10 minutes.

 

These savory breakfast cookies are like an omelet and biscuit rolled into one. Full of tasty savory ingredients for a low carb breakfast on the go.

 

My Favorite Almond Flour

I have a lot of low carb almond flour recipes on this blog. The almond flour I really like is Honeyville because they use blanched almonds to make a finer flour. But I’ve also used Blue Diamond too. Both can be found on Amazon and sometimes Costco. If you’d like to see my Amazon favorites, check out my page!

 

 

cookie sheet in background and plate with breakfast cookies in foreground

 

This recipe made a batch of 12 sizable cookies. I would eat two for breakfast personally. There are only 2.9g of carbs per cookie and 8.2g protein so to me that’s a decent breakfast.

Well I hope you like these healthy breakfast cookies as much as I do. If you are on a low carb diet, sometimes variety is helpful. Even if you aren’t low carbing it, I think you and your family will like these because they are quite tasty. And for those doing Weight Watchers, each cookie is 4 Smart Points. Enjoy!

127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein  =  net carbs 2.9g 

 

PLEASE SCROLL DOWN FOR FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE!

 

aqua plate with low carb breakfast cookies
4.91 from 41 votes
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Healthy Savory Breakfast Cookies - low carb, gluten free

These healthy saavory breakfast cookies are like an omelet and biscuit rolled into one. Full of tasty savory ingredients for a low carb breakfast on the go. Only 2.9g net carbs per cookie.

Course Breakfast
Cuisine American
Keyword breakfast cookie, gluten free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 127 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 4 oz pork sausage
  • 1/2 cup onion, chopped
  • 1/2 cup green peppers, chopped
  • 3/4 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup cheddar cheese, shredded

Instructions

  1. Preheat oven to 375.
  2. Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.
  3. In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix.
  4. In a separate bowl beat eggs, then add 1/2 cup of the cheese. Add to the flour mixture and mix well.
  5. Add cooled sausage mixture and mix to combine.
  6. Place a piece of parchment paper or a silicone mat on a large cookie sheet.
  7. Place a big spoonful of mixture as you would to make cookies. Dough is sticky so try to use the spoon as well you can.

  8. Press down gently on each cookie to flatten a little. Sprinkle remainingcheese on top and bake for 8-10 minutes.

  9. Store in the refrigerator or freezer.

 

  • How many would make a good portion?  – I like to eat 2 as they are very filling. 
  • Can I swap out the peppers, onions, sausage? – Yes you an use hot peppers, or take out the onions. Add different spices if you like. Some people have tried bacon or just used sausage and cheese. Just remember the carb counts will change. Also make sure you use the same amount of flour, baking powder and eggs.
  • How do you freeze these?  – I keep mine in a baggie and try to get all of the air out. You can also keep them in a container. They should last at least 3 months in the freezer.
  • Do freeze them individually? – I don’t but you might have a problem of them sticking together. If you are using a container, lay them out side by side and place a piece of wax paper between layers. If using a baggie, they should be easy enough to break apart.
  • How do you reheat them? – Just pop them in your microwave for 30-60 seconds if frozen. You could also just thaw them at room temperature. They can be eat hot or at room temperature.
  • The batter is too runny. Did I do something wrong? – It might be the size of your eggs. Just add a bit more flour until your get the consistency of a cookie batter. 
  • Can I make these into muffins? – One ready sprayed a muffin tin and baked for 13 – 15 minutes. Try them and make sure they are cooked through but let them set before eating.
  • I get a different carb count that you. – I suggest everyone enter in their own nutritional information for carb counts. I use the LoseIt app for all of my recipes. Different calculators can get different results because it all depends on different brands of ingredients. Also most calculators have user inputs to their database which can be inaccurate. That is why I think everyone should use their own calculations. 
  • Can I substitute flours? – All flours act differently. Coconut flour need much more liquid and you use less of it than almond flour. If you are using other flours than almond flour, just make sure the amount is the same you would use for regular flour. That is almond flour in this recipe is the same amount you would use for regular wheat flour.
  • I’m vegetarian, can I use soy sausage or cheese? – Yes they are easy substitutions. 
  • Can I make the mixture the night before and bake them fresh in the morning? – Yes, just make sure to mix them well and they should be fine.
  • Do I use raw or sautéed sausage? – I sautéed the sausage with the onions and peppers first. However you can also use it raw. The peppers and onions should not be used raw and they might be crunchy after baking. If you chop them up very finely they may be ok.
  • Are these good for diabetics? – Yes they are low carb and the sugar counts are fairly low. Some of my readers are diabetics who make them.
  • What can I use for a dairy free option? – Some readers have used nutritional yeast instead of the cheese. I have not tried this so I’m not sure how much to use.
  • I follow THM diet. Are these these an S? – I’m sorry I do not know the rules of this diet. One reader says that they are are an S. She said that two of them made with the THM flour, egg beaters and turkey sausage would still be a fuel pull. I’m just passing this information on from a reader so I can’t say if it is accurate or not. Please check the comments for her information.
  • What are the consistency of the final “cookie”? – I would say they are like a biscuit. They are soft and airy and not crunchy like some cookies. 
  • When you cook the sausage is it sliced or do you take it out of the casing? – I use raw sausage from a roll, like Jimmy Dean’s.  I don’t use the links. If you want to use the links you can take the casings off or not. It will still work out fine but it will be a bit different.
  • I must have done something terribly wrong then. I’m sure I followed the recipe. Mine cracked and were crumbly and dry. – The cheese, eggs and sausage should all add enough fat the recipe to make the cookies moist. Make sure you are using the correct amounts of the flour. Check the picture of the “batter” in the post to compare to yours. 

 

 

aqua plate with low carb breakfast cookies and text overlay

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  2. Barb Clough

    November 4, 2019 at 7:10 am

    I recently tried a similar recipe that included cream cheese – I like these better! Less calories, fat and easier to make! Thanks!!

    Reply

  3. Robin

    August 11, 2019 at 4:13 pm

    I’m making these now! I noticed the recipe said put 1/2 cup of the cheese into the egg mixture. What do you do with the other half cup of cheese? Did I miss something? Thanks!

    Reply

  4. Brenda

    August 10, 2019 at 9:53 pm

    Just took these out of the oven and they look awesome. I figure out the carbs the old fashion way with a calculator and the info on the back of what ever I am using. I will make these again.I am going to put bacon and cheese between them.thanks again for a awesome recipe

    Reply

  5. Natalie

    July 28, 2019 at 7:10 pm

    This week is back to school (I am a teacher). I made these for the week, but I had to try one! Amazing! Thank you for making life a little easier!!❤️❤️❤️

    Reply

  6. Barbara Haag

    July 19, 2019 at 10:42 pm

    To the lady who said her recipe came out crumbly and dry, she should get an oven thermometer and check to see if her oven is running hot. Mine does, and I always check the temp before baking. It does hold pretty steady, it’s just not what the dial says it is.

    Reply

    • Denise

      July 20, 2019 at 7:54 am

      Hi Barbara, thanks for sharing your tips. That might help alot of people. My old oven temperature was off by 25° and I didn’t realize it until a repair man pointed it out.

      Reply

  8. Carolyn

    July 13, 2019 at 2:28 pm

    I just made my first batch. Delicious! I made some substitutions: changed out the cheddar for 1/2C shaved blend of fontina and Parmesan (on top) and 1/2C nutritional yeast to mix in. I also did 1C onion since I don’t do peppers much. The flour was an almond meal/flour blend which is a little heavier than the finer flour. For the carb counters who use total carbs rather than net carbs I got a total of 50 for this mixture which is 4 carbs each ( still a great low-carb meal or snack) Thanks for this recipe.

    Reply

  9. Katie

    July 7, 2019 at 7:25 pm

    Thought I’d make the note for people who are finding it runny…….I quadrupled the batch to use up some eggs that were getting old, so used twelve large-size eggs, and should have needed 4 cups of almond flour. But I found it seemed pretty runny, so I added probably close to another cup. It still appeared wetter and stickier than in the photos, but they turned out fine. I’m guessing that if I were to make this same amount all at once again (which is likely, because I also only got about 40 of them, as I must have made them a bit large) I would probably use the same amount of flour and other ingredients, but only 9-10 large eggs. Hope that helps someone!

    Reply

    • Denise

      July 3, 2019 at 7:48 am

      Hi Jeanette, sorry they didn’t work out for you. If you look under the recipe card you will see some frequently asked questions that might help you. For the runny batter, it might be the size of your eggs. Just add a bit more flour until your get the consistency of a cookie batter.  Hope that helps!

      Reply

  11. Leigh

    June 30, 2019 at 3:02 pm

    Just finished baking about 2 mins ago and had to have 1. Ohhhhhhh so good! Even the picky eaters loved loved loved ’em! Baked them in my whoopie pie pan and the size is perfect for a dozen 😉

    Reply

  13. Stephanie

    June 24, 2019 at 9:35 am

    These are amazing! My hubs is super picky about flavor and rarely likes healthy recipes due to their tendency to be “boring” but he is gobbling these up. He is already asking me to make more.

    Reply

  15. Jessica Faris

    June 12, 2019 at 1:47 pm

    These are very easy to make, and my whole family loves them. They freeze and reheat very well. Thank you!

    Reply

  16. Sandi

    May 31, 2019 at 1:10 pm

    These cookies are fantastic. We have two people at home and one that leaves for an early job at 5:00am and these are the best. I made them this morning and they are different and very tasty and everyone loved them. I am the cook and we are all on Keto diets and no one knows but me (haha). Wonderful recipe thank you.

    Reply

  17. Karma

    May 26, 2019 at 10:52 am

    Thank you. I love gluten free things that don’t taste gluten free. And my favorite meal is breakfast!! Quick!! Easy!!! Yummy!!! And versatile. So many things you could do with it.

    Reply

  19. Joan

    May 9, 2019 at 3:19 pm

    I never buy almond flour, has anyone made them with a mixture of rice flour, tapioca flour and potato starch?

    Reply

    • Denise

      May 9, 2019 at 5:27 pm

      Joan, they are pretty forgivable. If that combination works for other things I bet it would work here. Maybe someone will chime in.

      Reply

  20. Teresa Leake Kerr

    April 29, 2019 at 10:24 pm

    Hi, thanks for sharing your recipe. I do have a question though. My husband is a truck driver and he keeps a 12 volt refrigerator/cooler in the truck. How well do these keep and for approximately how long without spoiling in something like that? He does not have access to a microwave where he could warm them up.

    Reply

    • Denise

      April 30, 2019 at 10:44 am

      If they are not frozen, they would be fine at room temperature. If you are going to keep them for a few days (4 days?), I would refrigerate them and eat as is. In my opinion they are best when at room temperature. Hope that helps.

      Reply

  22. Jo

    April 29, 2019 at 3:56 am

    I wish me breakfasts like these all days. Wow cookies for breakfast is treat and savory cookies for breakfast is my kind of food.Totally loving these.

    Reply

  25. Charity

    April 28, 2019 at 9:18 pm

    I love a breakfast I can make in advance and freeze. Most mornings are too busy for cooking. Even better that they’re low carb and cheesy!

    Reply

  26. lauren

    April 28, 2019 at 9:04 pm

    These are awesome!! I love eggs for breakfast but most of the time I need something quick that I can take with me. These definitely fit the bill. Loving the omelette cookie combination.

    Reply

  27. Natalie

    April 28, 2019 at 5:55 pm

    Savory breakfast cookies. What a fabulous idea. I must save this recipe and give it a try. I’m used to having sweet cookies with my tea in the morning but this looks like a great opportunity to change that routine a bit and try something new. Thanks for recipe!

    Reply

  28. Anna

    April 28, 2019 at 1:46 pm

    what a brilliant idea! I’m going to try to make the vegetarian version of these savoury cookies! love that they are freezable too!

    Reply

  33. Jackie

    April 26, 2019 at 7:35 am

    Cookies for breakfast… I won mom of year for making these! They turned out great and my whole family loved them.

    Reply

  34. leesha cahill

    April 23, 2019 at 2:44 pm

    Even my hubby loved them. I did half and half, coconut/almond flour and sprayed with oil oil. I made them a lot smaller and got 24 . I ate 5 in a minute. Fabulous, no funny taste

    Reply

  35. Adriana

    March 29, 2019 at 2:23 am

    Will these be OK at room temperature? Thinking of making them in mini muffin cups for bite size appetizers for a pot-luck where I arrive 90 minutes before serving.

    Reply

  38. Sandie

    February 15, 2019 at 12:00 pm

    Our all time favorite low carb breakfast….freezes well, and reheats in the microwave for those mornings when you need something quick.

    Reply

  39. Leslie

    February 4, 2019 at 9:12 am

    These were great! Next time I will be triple the batch and freeze some. I mixed all the cheese into the batter on accident instead of half in and half on top and they worked fine. Thank you for the recipe!

    Reply

    • Denise

      February 5, 2019 at 8:01 am

      So glad they worked out for you Leslie! They are really versatile and you can add different things in them. Thanks for stopping by to comment. I appreciate it!

      Reply

  40. Tracie

    January 27, 2019 at 10:22 am

    I made these this morning. I purposely used jumbo eggs as I wanted them to be a tad runny. Other than that I used all exact ingredients land measurements listed. I sprayed muffin tins and baked for 13 minutes. They taste just like the Jimmy Dean frittatas. I am excited! I love those but they are very expensive. Thank you!

    Reply

  41. jean miller

    January 7, 2019 at 1:05 pm

    By far the BEST breakfast option I have come across in my 5 year journey. I will be making these often. Thank you!

    Reply

  43. donna hernandez

    December 27, 2018 at 2:52 pm

    Made these yesterday and they were good but even better today. This is the second recipe from this site that I’ve made and both have been really good but I put the ingredients into my carb manager with exact same ingredients and measurements and again the nutritional value is different from yours. That’s the only thing I’m not happy with. Carb manager has always been very accurate.

    Reply

    • Denise

      December 27, 2018 at 4:54 pm

      Hi Donna, it’s frustrating for me too. I use the Lose It app for all my recipes to keep it consistent. I’ve used it for the last 5 years or so. I’ll attach my nutritional analysis screen shot for you. However here are a few reasons for differences that I came across over the years.
      1) Different brands have different nutritional values. So one brand of almond flour may have different carb count than another.
      2) Some apps have nutritional information entered by their users and they are definitely wrong. I found this to be the case with My Fitness Pal and other online apps.
      I wish there was a standard food counter from the FDA or something like that. I try to use the UPC scanner on my app when possible so it’s the most accurate but even that doesn’t always work.
      So I’m sorry that this recipe info is not working out for you. I really think you should use your own calculations if for no other reason than consistency. However I do think that mine is accurate too. Good luck! I’ll go check out Carb manager and see if that is something I can use in the future.
      breakfast cookie nutrtition

      Reply

  45. Holly

    October 11, 2018 at 9:49 am

    I accidentally made with coconut flour instead of almond. How drastically will this change the carb intake? Not as tasty as I would imagine if made correctly. Gonna definitely try again!

    Reply

    • Denise

      October 12, 2018 at 7:15 am

      Hi Holly, the thing about coconut flour is that you need much less because it absorbs alot of liquid. It will definitely taste better with almond flour OR you could use much less coconut flour. I think the ratio is 1 cup of almond flour is equal to 1/4 cup coconut flour. As for the carbs, coconut has more net carbs cup for cup but since you would be using less, it would have less. Hope that helps!

      Reply

  46. Jennifer

    October 2, 2018 at 10:14 am

    P.S. I put the recipe into Carb Manager, and it came to 1.9 net carbs per cookie. This makes a big difference when you’re trying to keep net carbs under 20 for the day!

    Reply

    • Denise

      October 2, 2018 at 10:43 am

      Hi Jennifer,
      I’m glad that it’s lower in carbs! I use the LoseIt app for my calculations just to be consistent across all my recipes. I’ve found with all the calculators I’ve used that you can get a variety of numbers because some of the entries are calculated by users and they could be wrong or incomplete. Anyway, glad it worked out ok for you!

      Reply

  47. Meredith

    October 2, 2018 at 8:45 am

    Hi there-I was skeptical about these. I was wrong!! All 3 of my (picky) girls loved them, and so did I. They were easy and fast. I made the sausage ahead and had it ready to go in the fridge. Skipped the peppers (see above re: picky girls:)), switched regular onion for green onions, and mixed in the cheese as suggested. Thanks so much for this recipe—I think it will become a staple in my family.

    Reply

  48. Cyn

    September 20, 2018 at 9:38 am

    Holy crap these are amazing!!!! I’m a vegetarian and substituted with a soy/sausage and it’s delicious! Thank you so much so this! My kids even love them

    Reply

  49. Barbara Fields

    September 4, 2018 at 9:49 am

    I am jumping on the Keto bandwagon. I saw this recipe and it looks delish. Can you tell me the protein and fat grams in one cookie?

    Reply

    • Denise

      September 4, 2018 at 10:02 am

      Hi Barbara, I have the nutritional information above the recipe but here it is again. 127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein  =  net carbs 2.9g 
      If you want to play with the macros for keto, you can probably top it with some butter or maybe add more cheese on top? Hope that helps!

      Reply

  50. Sharon Jackson

    July 3, 2018 at 1:35 pm

    I just took these out of the oven. OMG I love them. I will be making a batch for my husband to take on the road with him. He can pop them right in the microwave why he is ready to eat. Thanks for an amazing recipe.

    Reply

    • Denise

      July 3, 2018 at 3:01 pm

      Hi Sharon, so glad you like them! It’s a very simple recipe but it works well. If you read some of the comments, other readers mix it up a bit with good results. Thanks for taking the time to comment!

      Reply

  51. Angela

    May 2, 2018 at 11:49 pm

    What a fabulous recipe! We tried it this morning and the family ate more than they intended! So I made an extra 2 batches to freeze! I used frankfurters instead of raw sausage meat (as didn’t have any to hand) and tweaked a second batch as my daughter is allergic to nuts. We used plain flour, added fresh sweetcorn and broccoli – had to cook for an extra 10-15 mins. Turned out great. Thank you for the recipe!

    Reply

  52. Jennifer

    March 31, 2018 at 1:02 pm

    These turned out delicious!! I was short one egg, but still wanted to try it, so I added just 1/2 cup almond flour and a little extra cheese. The mixture did look a bit runny before I spooned it onto the parchment paper so I added a little more almond flour, and they were perfect! This is definitely a family favorite!! I’m going to try with turkey sausage next…

    Reply

    • Denise

      April 1, 2018 at 6:47 am

      Thanks for taking the time to comment and sharing your ideas. I think this recipes is very forgiving and you can put just about anything you want in them. I’m so glad you liked them!

      Reply

  53. Beth

    March 21, 2018 at 1:49 pm

    Does anybody know if you can make up the mixture and keep it in the fridge overnight till the morning? And then bake them fresh in the morning?

    Reply

    • Denise

      March 22, 2018 at 6:29 am

      Hi Beth,
      I have never done that but I don’t see why you couldn’t. It’s more of a biscuit texture so I don’t think the dough would be any problems. Hope that helps.

      Reply

    • Denise

      March 14, 2018 at 11:19 am

      Hi Diane,
      I sautéed the sausage, peppers and onions before making the cookie. I hope that helps. Please let me know if you have any questions.

      Reply

  55. Wanda Gorum

    February 22, 2018 at 5:59 pm

    I have been looking for a truly great low carb dish that reminds me of what I can’t have anymore and I loved this! My daughter did too and she doesn’t eat low carb at all! We are going on a camping trip and these are bf each morning instead of Mom cooking. I have cooked and baked since I was 8 and after becoming a diabetic I have disappointed so many times when people put something here and say it is delicious, BUT YOU MY DEAR DID JUST THAT. Thank you and I just may have to follow your board and I have never done that here! BTW, so much better the next day!

    Reply

    • Denise

      February 23, 2018 at 6:50 am

      Hi Wanda,
      I have to tell you this comment made my day. I’m so glad you like this recipe.
      It might take some time but I’m sure you will find recipes that you really like.
      Have a great weekend and thanks for taking the time to comment.

      Reply

    • Denise

      February 9, 2018 at 3:56 pm

      Hi Terri,
      I’m so glad you like them! I just put them in a ziplock back or a plastic container and put them in the freezer.
      To reheat them I pop them in the microwave for 30 seconds to a minute. You don’t want to over cook them so
      cook them in 30 second intervals but it should take long. Hope that helps!

      Reply

  57. Kathy

    February 7, 2018 at 10:24 am

    Just made these. They are very good. Lots of low carb recipes just don’t taste good. I used a hot sausage and added a little jalapeño pepper to them just to spice it up. I will be making them again. Can’t wait for my husband to try them. Hope he likes them. It will be a great breakfast on the go for him

    Reply

  58. Linda

    January 28, 2018 at 8:01 pm

    Made today. I omitted the peppers and onions, used a 12 ounce roll of Jimmy Dean reduced fat sausage, and doubled the remaining ingredients. Looked just like the pictures and tasted very good. Super easy, i will defintely make again and share the recipe with friends. Thanks for sharing with us!

    Reply

  59. Glynis

    January 21, 2018 at 11:28 pm

    I’m in love! They are delicious and fit in perfectly with my schedule. They tasted so much like a biscuit, I swear I can taste the gravy! Thank you for making this way of eating so easy!

    Reply

    • Denise

      January 22, 2018 at 7:12 am

      Glynis, I’m so happy you like them! It’s not too hard of a way of life. You just have to find some good recipes you like and then find items you can eat out at restaurants and you are covered!

      Reply

  60. Rebecca

    December 30, 2017 at 10:56 am

    Made these this morning and they were a huge hit! I totally misread the sausage and used a whole pound but otherwise made as directed. They were still fantastic. Maybe more omelette like in texture rather than biscuit like. Sprinkled with a little nutritional yeast after baking and served with fresh berries. Yummy! Thanks for a great recipe!

    Reply

  61. Kendra

    December 27, 2017 at 4:57 am

    Thanks so much for the recipe. We have expanded it for lunches as well. Pepperoni, sundried tomatoes and mozzarella for pizza cookies and beef and swiss for philli icheesesteak cookies. Will be trying taco cookies next. Pesto, sundried tomato and italian blend cheese great for the veggie eaters in my family.

    Reply

  62. Daylene Strickland

    December 4, 2017 at 6:44 pm

    These are awesome! I’ve made a quadruple batch twice and these are so good for us diabetics. My mom wants this recipe and she is diabetic, too. I’m wondering if you could cook all in one pan and serve in slices? Would be easier for those who have difficulty standing, etc. (my mom).

    Thanks for this recipe! It’s the best one I’ve had!

    Reply

    • Denise

      December 5, 2017 at 7:37 am

      Hi Daylene,
      I’m so happy you like the cookies! As for making them more like a bar I don’t see any reason why it won’t work.
      The cooking times will differ of course. You might even be able to make it in a loaf like a quick bread. I haven’t
      tried either though. If you do it would you mind letting me know how it goes?
      Thanks so much for stopping by.

      Reply

  63. Lindsey

    November 18, 2017 at 1:53 pm

    I just made these and they are DELICIOUS! I intended for them to be quick breakfasts for the week but they won’t last the weekend. THANK YOU!!!

    I had trouble with them having more liquid content than desired for a cookie, so I popped them in a muffin pan, baked for 15 minutes. Perfect!

    Reply

    • Denise

      November 18, 2017 at 5:01 pm

      Hi Lindsey, Thanks for taking the time to comment and so glad you liked them! A few other people had the same problem. I think it might have to do with the size of the eggs or the temperature. One reader suggests adding a bit more almond flour. That seemed to work for her. Hope that helps!

      Reply

  64. Deborah

    November 17, 2017 at 9:52 am

    These sound delicious and I’m going to try them this week. When you freeze them, do you wrap them individually or just put them in a container?

    Reply

  66. Julia

    October 17, 2017 at 1:09 am

    I’m going to try this with nutritional yeast for a dairy-free option at some point. I noticed a few others were looking for truly dairy-free, and I’ve substituted it in other recipes and it worked pretty well. This one, I think it would lend a cheesy flavor and lighten it up a bit. There’s plenty of fat already in it, so that wouldn’t be missed, I don’t think.

    Reply

    • Denise

      October 17, 2017 at 6:28 am

      Hi,
      I think that is a good idea about the nutritional yeast. I’m not sure how it would turn out but please let me
      know if you try it. i would be curious to hear how it works. I’ve used nutritional yeast in my cauliflower cream
      sauce and always liked it. Good luck!
      Denise

      Reply

    • Elizabeth Ostrander

      April 8, 2018 at 12:48 am

      Hi, Julia! Did you ever try these dairy free? How did they turn out? How much nutritional yeast did you use? Thanks!

      Reply

  67. Amelia

    September 14, 2017 at 12:27 pm

    I made these today. I added chives b/c I love the flavor. I can’t really taste the sausage & the almond flour is strong. They are good, I will make again

    Reply

    • Denise

      September 17, 2017 at 8:50 am

      Hi Amelia. I love your idea about the chives. The almond flour is a bit strong but I think that is just the nature of nut flours vs wheat flour. You can always add more sausage if you like.

      Reply

  70. Cara

    August 25, 2017 at 9:39 am

    THESE ARE DELICIOUS! 3 out of 3 taste testers approved! (one was me). I made a batch last night, popped them in the freezer as soon as they were cooled. I did eat one right from the oven and it was great. This morning I ate one without heating it up – just let it thaw a little, and still, DELICIOUS! Passed them around work, none made it to the microwave, and it was a hit. I’ll be keeping a supply of these in my freezer!! The only slight change I made, I used jalapenos instead of green peppers. I like to add a little “kick” when I can. They are easy, freeze well, and taste great heated or cold. THANK YOU!

    Reply

    • Denise

      August 25, 2017 at 10:49 am

      Hi Cara,
      Thanks so much for taking the time to comment… you made my day! I love your idea about the jalapeno. My
      hubby has a bunch growing in the garden so I’ll try it.
      So glad you liked them.

      Reply

    • Denise

      August 6, 2017 at 6:22 am

      Hi Diana, I don’t see why not but I have never tried that. You might have to play around with the cooking times though. Please let me know if you try this and how it comes out. Thanks for stopping by!

      Reply

  72. Shirley

    August 4, 2017 at 5:47 pm

    I made these today. They spread out too much…maybe because of the size of eggs plus I used frozen chopped onions and peppers. Next time I will add a little more almond flour or a little baking blend to the mixture.

    Reply

    • Denise

      August 6, 2017 at 6:25 am

      Yes someone else had that problem and I think you are right about adding the additional almond flour. Thanks for taking the time to comment!

      Reply

      • Nancy

        July 30, 2018 at 11:31 pm

        I also found they spread out more with natural ground almond flour vs the superfine blanched almond flour. Made them two nights in a row. First batch too runny natural almond (with skins). And 2’nd were perfect with blanched super fine.

        Reply

  73. Fran

    July 16, 2017 at 12:10 am

    Can you tell me the consistency of the final “cookie”? What I would like to know is if they are soft and airy, squishy, firm, crisp? We are not adventurous eaters so I want to know if they will be soft or crispy or cakey? I hope I am making myself clear! Thanks!

    Reply

    • Denise

      July 16, 2017 at 7:03 am

      Hi Fran, I think I understand. I would say it’s like a biscuit. It’s not crunchy or squishy but drier like a biscuit. I hope that helps and please let me know if you have any questions!

      Reply

  74. Viki

    July 11, 2017 at 11:40 pm

    Can I leave out the peppers and onions without a problem or do I need to add more sausage for bulk? Not a fan of either.

    Reply

    • Denise

      July 12, 2017 at 5:03 pm

      Hi Viki, yes you can leave them out. I don’t think you will need more sausage. They should be fine as is. Let me know how it comes out!

      Reply

  75. Emily

    June 13, 2017 at 12:18 pm

    I love these. Great go to snack when I get a craving. I just started back on my keto diet, and these are just so delicious. My one yr old loves them too 🙂

    Reply

  76. Denise

    January 24, 2017 at 7:59 am

    I received this comment from a reader (Diane H) who make this recipe. I thought it might be helpful to those who follow THM

    “Hi, I just made your Savory Breakfast Cookies – DELICIOUS!! I couldn’t find a way to add a comment there so I thought I’d do it here. I used a mock THM baking blend instead of the almond flour, egg beaters for the eggs, and turkey sausage. I baked them for 16 minutes instead of 10. They are heavenly!! Thank you! And FYI if you do THM, two of them made this way are still a fuel pull. “

    Reply

    • Denise

      October 28, 2016 at 9:16 am

      I think they would be fine with bacon. However I think the sausage gives it a bit of bulk. Regardless I think they will work. Please let me know if you try this and what your results were. Hopefully someone else might chime in with your answer.

      Reply

  83. Sheila

    September 7, 2016 at 7:50 am

    I have coconut flour, oat fiber, THM baking blend, even Bob’s red mill GF AP flour. But no almond. Which of these do you think would be a good sub and in what amount? (Not a baker, but these looks SOOOO good.)

    Reply

    • Denise

      September 7, 2016 at 10:44 am

      Sheila, I would suggest either the Bob’s GF flour or the THM blend and would use the same amount as the recipe calls for. Coconut flour is trickier in that you have to use less and more liquid so I would not bother with that. I have never used oat flour so I wouldn’t know about that one. Lastly if you have any blanched almond slivers or even raw almonds, you can put them in a food processor and grind them into a flour. Hope that helps.

      Reply

    • Denise

      August 21, 2016 at 3:26 pm

      Hi Tish, I used the kind of sausage that comes in a roll. If yours has casings, then take it out of that so it will mix with the other ingredients. Hope that made sense. Please let me know if you have any other questions.

      Reply

    • Denise

      July 24, 2016 at 7:52 pm

      Hi Sarah, yes that’s what I did. I made a bunch for my hubby last week and froze them. Every morning I would pop two in the microwave for about 30-60 seconds.

      Reply

    • Denise

      July 4, 2016 at 2:33 pm

      Hi Jennifer, sorry you had problems. Let’s see if anyone else chimes in.
      Please let me know if I can help you in anyway. I’ll try to make another batch this week and let you know if I have any issues or if I can see where the issue comes from.

      Reply

      • Anneliese

        July 17, 2017 at 12:58 pm

        Hey! I know this post was awhile ago but wanted to post in case anyone else like me reads comments for tips and tricks before making. Mine were also quite runny made as is, wondering if it was the size of eggs. Our chickens aren’t very consistent size layers 😉. So I added in and extra 3/4C of the flour to my already doubled recipe, mixed in all the cheese as suggested and they turned out AHHHHHMAZZZING. I also used bacon crumbles instead of sausage. These will be a weekly staple for sure. I’m guessing if you have trouble with them being runny to just add in enough flour to get them to the consistency of drop biscuits and you’ll be good to go!

        Reply

        • Denise

          July 18, 2017 at 8:05 am

          Thanks for taking the time to write Annelise! That’s great that you figured out what to do to fix the problem. I’m sure that will be help to others. I’ll have to try the bacon next time. Sounds awesome!

          Reply

    • Denise

      July 13, 2016 at 10:15 am

      Hi Jennifer, I just made these again and I still didn’t have any problem. They only thing I can think of is to use cold eggs and make sure the sausage mixture has cooled before adding to the dough. Also try adding the cheese all at once. I did that by accident today and it tasted just as good and is easier. Hopefully it will work for you if you try them again.

      Reply

  87. Steph

    May 26, 2016 at 7:56 pm

    I love the idea of this recipe but don’t need them to be LC, plus almond flour is expensive. Has anyone tried them with wheat flour?

    Reply

    • Denise

      May 27, 2016 at 7:04 am

      Hi Steph,
      I’m not a huge baker but since these are very biscuit like, I think you can equally substitute wheat flour for the almond flour. Though I have not tried this, I think it will work. Please let me know what your results were if you do try it or any other questions you may have. Thanks for stopping by!

      Reply

      • Elisa

        August 17, 2016 at 2:34 pm

        Hi Denise,

        This is the first time I have ever left a comment I think anywhere online!

        I am a personal chef and made these this morning for breakfast for my client and she flipped out over them . So did her friends….

        I used vegan cheese instead as she does not eat dairy and sadly I couldn’t taste them because I don’t eat meat!

        That said, they came out amazing and I did not have a problem with them staying together or running anywhere.

        I also swapped half the green pepper for yellow pepper because hats what I had and they were still a success.

        Thanks so much for sharing your creativity!

        Reply

        • Denise

          August 17, 2016 at 2:41 pm

          Elisa, thank you for taking the time to comment and for letting my readers know of your experience with substitutions. I’m sure there are others who don’t eat dairy and this will be helpful info for them!

          Reply

          • M

            July 15, 2017 at 9:16 am

            It seems like even the vegan cheese has casein, or it has carbs. Have you found a dairy free & low carb brand?

          • Denise

            July 16, 2017 at 7:16 am

            Hi M,
            I’m sorry but I do not know of any dairy free brands that are low carb but perhaps someone else will chime in with a suggestion. If I find one I’ll get back to you!

        • Debra

          November 29, 2017 at 5:08 am

          I must have done something terribly wrong then. I’m sure I followed the recipe. Mine cracked and were crumbly and dry, dry dry.

          Reply

          • Denise

            November 29, 2017 at 6:20 am

            hi Debra,
            I’m sorry yours didn’t work out. I will try to help you trouble shoot if you want.
            Did you use all the same ingredients? They should be the texture of a biscuit. The cheese, egg and sausage should give
            it moisture. The sausage has a to be raw when you make it. And don’t skimp on the cheese.
            I hope that helps. Please let me know if you have any questions.
            And again, I’m sorry it didn’t work out.

    • Donna Boyko

      January 21, 2018 at 10:14 am

      Hi all,
      I have made these twice now and I am sold on them. I just made a batch and I used diced onions(sauted)
      and Hickory Farms Beef Stick chopped into it and of course cheese and seasoning. Turned out great. Mine were’t quite as puffy as my first batch but I used extra large eggs. I did increase the almond flour though.
      Still great and looked just fine.
      Thank you for the recipe.

      Reply

      • Denise

        January 22, 2018 at 7:14 am

        Thanks for taking the time to comment and letting us know how you made them. It might help others that have problems with the recipe or want to try something different. Enjoy!

        Reply

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