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Savory Breakfast Cookies (low carb, 4 pts)

by 111 Comments

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.

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.

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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, savory breakfast cookies.

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.

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.

Low Carb Breakfast Cookies REcipe

  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

Make a double batch and put some in a freezer bag for snacks and breakfasts on the go. For almond flour I really like 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!

Savory Breakfast Cookies

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.

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 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 

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.
4.77 from 17 votes
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Savory Breakfast Cookies (low carb)

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. Only 2.9g net carbs per cookie and 4 points for Weight Watchers Smart Points.
Course Breakfast
Cuisine American
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 with cheese and bake for 8-10 minutes.
  9. Store in the refrigerator or freezer.

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Comments

    • 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

      • 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

      • 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

        • 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

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

          • 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!

        • 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

          • 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.

  4. 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

    • 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

    • 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

      • 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

        • 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

    • 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

    • 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

    • 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

  8. 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

    • 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

    • 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

  15. 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

  16. 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

  17. 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

    • 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

  18. 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

    • 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

  19. 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

    • 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

      • 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

    • 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

  21. 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

    • 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

  24. 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

    • 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

  25. 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

    • 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

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

      Reply

  27. 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

  28. 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

    • 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

  29. 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

    • 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

  30. 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

  31. 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

  32. 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

    • 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

  33. 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

  34. 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

    • 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

  36. 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

    • 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

    • 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

  38. 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

    • 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

  39. 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

    • 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

  40. 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

  41. 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

    • 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

  42. 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

    • 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

  43. 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

  44. 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

    • Hi Meredith,
      Thanks for taking the time to come back and comment and for your tips. It always helps when readers see what other people do. I’m so glad you all liked them!

      Reply

  45. 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

    • 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

  46. 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

    • 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

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