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.
You might also like this low carb breakfast pizza recipe!
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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.
Other freezable low carb breakfast
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.
Low Carb Breakfast Cookies REcipe
- Sauté onions, peppers and sausage to precook them.
- Let that cool then add it to some beaten eggs, almond flour and cheese.
- Mix and form little cookies and then place on a silicone covered cookie sheet.
- Bake at 375 degrees F for about 8-10 minutes.
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
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
Savory Breakfast Cookies (low carb)
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
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Preheat oven to 375.
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Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.
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In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix.
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In a separate bowl beat eggs, then add 1/2 cup of the cheese. Add to the flour mixture and mix well.
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Add cooled sausage mixture and mix to combine.
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Place a piece of parchment paper or a silicone mat on a large cookie sheet.
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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.
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Press down gently on each cookie to flatten a little. Sprinkle with cheese and bake for 8-10 minutes.
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Store in the refrigerator or freezer.
Treneka
So good!
Denise
Hi Treneka, so glad you liked them!
Bonnie M
Excellent! I swapped out the green peppers for green chilies and added some oregeno.
Denise
Hi Bonnie, good idea about the green chiles! I’ll have to try that next time. Thanks for taking the time to comment!
Sandie
Our all time favorite low carb breakfast….freezes well, and reheats in the microwave for those mornings when you need something quick.
Denise
Hi Sandie, so glad you like them! Thanks for coming back to comment….I appreciate it!
Leslie
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!
Denise
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!
Tracie
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!
Denise
Hi Tracie,
So glad you liked them! They really come in handy when you want a quick breakfast. Thanks for coming back and commenting!
jean miller
By far the BEST breakfast option I have come across in my 5 year journey. I will be making these often. Thank you!
Denise
Hi Jean,
Thank you so much! So glad you like them!
Silvia
How many would make a good portion
Denise
Hi Silvia,
I think that they are filling so personally I would say 2???
donna hernandez
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.
Denise
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.
Lori
Love these – delicious, easy, convenient! It’s a keeper.
Denise
Hi Lori,
So glad you liked them!
Holly
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!
Denise
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!
Jennifer
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!
Denise
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!
Meredith
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.
Denise
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!
Cyn
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
Denise
Hi Cyn, so glad you and your family like them! And thanks for sending in your tips for the vegetarian substitutions. That might help other readers.
Barbara Fields
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?
Denise
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!
Sharon Jackson
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.
Denise
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!
Angela
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!
Denise
Hi Angela,
I’m so glad you and your family enjoyed the recipe!
Take care,
Jennifer
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…
Denise
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!
Beth
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?
Denise
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.
Diane
Do I use raw or sauted sausage. I have seen both suggested. Can someone clarify for me? Thanks
Denise
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.
Wanda Gorum
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!
Denise
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.
Terri
So, so good!!! We just love them. I doubled the recipe and was wondering the best way to freeze them was.
Denise
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!
Kathy
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
Denise
I’m so glad you liked them! I’ll have to the jalapeños and hot sausage…we love those!
Linda
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!
Denise
Thanks Linda! So glad you liked them and thanks for taking the time to comment about how you altered them. That might help other readers.
Glynis
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!
Denise
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!
Rebecca
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!
Denise
Thanks Rebecca! I’m sure the extra sausage was fine as they are pretty fool proof. Glad you liked them!