This healthy, savory keto breakfast cookies recipe taste 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. Freezer friendly too and great for breakfast meal prep.
You might also like this low carb breakfast pizza recipe!
Ok I’m calling these cookies but they are really more of a biscuit texture. Cookies sound more fun and who doesn’t want to eat cookies for breakfast!
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 keto breakfast cookies.
They are low carb, gluten free, grain free and most importantly 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.
These makes a great freezer friendly breakfast whether or not your are on a keto diet and great for breakfast meal prep. Check out all the comments below to see how your whole family will enjoy them.
Other freezable keto breakfast recipes.
II have other freezable low carb breakfast ideas for you like my Freezable Breakfast Burritos and these Low Carb Breakfast Sandwiches. So you can see I like a freezable, quick grab and go breakfasts.
All of these make for quick breakfasts but I sometimes eat them for lunch too.
Recipe ingredients I used.
All you need to make these healthy savory cookies are a few wholesome ingredients – almond flour, baking powder, eggs, onions, peppers, breakfast sausage and shredded cheddar cheese. Can also use almond meal.
This is a really simple breakfast recipe and you can definitely make it your own. If you scroll down to the comments you will see how many people made these a little differently to fit their tastes.
I have two other versions of this recipe that I’ve made recently. One is an all vegetable version and the other is a meat lover’s version.
Let’s make some savory keto breakfast cookies!
These savory keto cookies are really easy to make so you might want to even double the batch and freeze them. Here’s how to make them.
- Preheat oven to 375°F. Get out a baking tray and cover with a piece of baking parchment paper or a silicone baking mat.
- Get out a skillet and heat to medium heat. Add the onions, peppers and sausage to saute them until the vegetables are soft and the sausage cooked through. Let the sausage mixture cool completely.
- In the meantime get out a mixing bowl and add the dry ingredients (almond flour, salt, pepper and baking powder).
- In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the almond mixture and mix well. Lastly add in cooled sausage mixture and mix to combine.
- Next form the dough into little cookies and then place on the prepared baking sheet.
- Place in the oven and bake cookies for about 8-10 minutes until lightly golden brown and cooked through. Cooking time may vary.
If freezing, let cool completely and then place in an airtight container or freezer bag. To defrost, just microwave for a minute or so until heated through. Please scroll down to view the printable recipe card.
This recipe made a batch of 12 sizable breakfast cookies. Personally I would eat two for breakfast. 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 on a ketogenic diet, I think you and your family will like this low carb breakfast option because they are quite tasty. Enjoy!
The nutrition information for 1 of these delicious keto breakfast cookies is:
127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein = net carbs 2.9g
Reader Frequently Asked Questions
- 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 your 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 frozen breakfast cookies 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 reader 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. – My suggestion is that 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 because they might still 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.
You might also like these keto breakfast ideas – sausage breakfast cups, 5 keto omelettes and savory zucchini chaffles.
Savory Keto Breakfast Cookies Recipe
These low carb breakfast cookies taste 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 freezer friendly.
- 4 oz pork sausage
- ½ cup onion, chopped
- ½ cup green peppers, chopped
- ¾ cups almond flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon baking powder
- 3 eggs
- 1 cup cheddar cheese, shredded
- Preheat oven to 375°F. Get out and cover a baking tray with parchment paper or silicone mat.
- Heat up a large skillet to medium heat then saute sausage, onions and peppers until the sausage is browned and the vegetables soft. Take off heat and let cool completely
- In the meantime get out a a mixing bowl and add the dry ingredients (almond flour, salt, pepper and baking powder).
- In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well until a sticky dough forms. Lastly add in cooled sausage mixture and mix to combine.
- Place a big spoonful of mixture onto the parchment paper as you would to make cookies. Dough is sticky so try to use the spoon as well you can.
- Press down gently on each cookie to flatten a little. Sprinkle remaining cheese on top and bake for 8-10 minutes. Note baking time may vary. Store in an air-tight container or freezer safe ziplock bag in the refrigerator or freezer.
The nutrition information for 1 of these healthy breakfast cookies is 127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein = net carbs 2.9g
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 127Net Carbohydrates: 2.9g
OMgosh! My new favorite breakfast recipe – easy and healthy and so thankful that you have shared this. I pretty much follow the recipe but I don’t use sausage meat, I use either lean ground pork, turkey or chicken (about 1/2 of one of the packs in the store) and season it myself with my fav sausage spices like thyme and sage. I skip the peppers – not for me and just use the onions. Other than that, I use oat flour since what I usually have and works perfect. So hard to only eat 2!!! Love it!
Hi Carole, so glad you liked them. I do the same thing as you sometimes with seasoning the ground meat with sausage seasonings. Thanks for coming back and sharing your tips and thoughts!
Such an easy, forgiving recipe. The step by step instructions couldn’t be more simple and clear. Thank you for a recipe that even a less than enthusiastic cook can make and be proud of!
So glad you liked it! Thanks for the kind words.
This is the second week in a row I have made these for breakfast. The first week I used Trader Joe’s sweet Italian chicken sausage, onion, spinach and Trader Joe’s unexpected cheddar in them. Using my cookie disher it made eight sizable cookies, which equaled the perfect breakfast for the four days I worked last week. This week I just did onion, broccoli and a mix of cheese and only got six sizable cookies. I realize I need to use something smaller than my cookies disher, because it is not enough for the week, however maybe I could get away with just eating one cookie and something else with it. Needless to say they are an amazing break from the egg bites I had been making. I am excited to try all sort of variations on the savory cookie theme.
Hi Mowse, I’m so glad you liked them. I have two other recipes similar to this one. One is all veggies and the other all meats. Really you can put a variety of things in these. Thanks for coming back to comment and share you tips and experience.
I am back to say that after last week which was a week of personal tragedy, I needed some comfort food. One of my favorite comfort foods is my grandfather’s lox, eggs, and onions. I added bits of smoked salmon, cream cheese, sauteed onions, and mustard greens for some veggies, in place of the peppers, sausage and cheese. Well instead of my usual ten to eight cookies this batch made eleven, and I just ate the extra. OMG it is soooo amazing!!!
That sounds delicious! I’m sorry about your personal tragedy but thank you for coming back to comment and share you new creation. I know I want to try it!
Excellent recipe. It can be as spicy or as mild as the sausage you choose. I used a spicy blend and then used about 1/8 cup of pico degallo mild in the bell pepper 1/2 cup measure to add a bit of flavor as well. I did use a gluten free flour as well. These were amazing.
Hi Twila, so glad you liked them! Thanks for sharing your tips!
I came across this recipe a few days ago and made my first batch yesterday. Followed the instructions, but added 1 cup of almond flour instead of 3/4th cup to make up for the moisture in my sauteed veggies and ground beef. I couldn’t be happier with the results.
I also had two for breakfast this morning. It reminds me of a breakfast burrito without the wrap.
I’ll be making a super large batch today using a 16oz roll of breakfast sausage, multicolor peppers, Vidalia onions, and green onions.
In case anyone is wondering, the scoop size is a 3tbsp cookie scoop. (large). It should yield exactly 12 cookies.
Hi Lawrence, thanks for coming back and sharing your tips and thoughts on this recipe. It think it really helps the other readers. I’m glad you liked them!
These breakfast cookies are constantly made and stocked in our freezer! They are a favorite in my breakfast food rotation. I use sausage, bacon, and ham options, and have also added sun dried tomatoes, olives, and jalapenos; this recipe is healthy, flexible and delicious! Thank you for sharing!
So glad you liked them Ginny!
Glad you liked them!
Hi, what would you suggest as a substitute for the green peppers? My kids don’t enjoy cooked peppers not veggies that are cooked till they’re soft? Just omit? Trying to find healthy breakfast ideas and excited to try this soon!
Hi Sophie you can just omit that if you want. This is a very forgiving recipe so you can change it up. Here is a meatlover’s version if that helps.
and here is a sausage and cheese muffin recipe which is also very similar. https://mylifecookbook.com/low-carb-sausage-cheese-muffins/?swcfpc=1
Hope they like them!
I made these today as part of refreshments for a gathering of about 50 people. I did not add the onions or peppers and made them smaller at about half the size of the 12 per recipe size. They baked up well. My only concern is that they are very dry when eating them. In other words there is a need for something to drink when eating them. Any ideas of what caused or suggestions to remedy this problem?
I’m guessing it’s the nature of using almond flour. Also these are a bit like a biscuit which I also think tend to be dry. I’m sorry but I don’t have any suggestions but maybe a reader will offer another idea. Thanks for stopping by and sharing your tips and experience. I’ll get back in touch if someone answers this question.
I’m assuming yours were more dry due to not adding the veggies. The veggies give it more moisture. Almond flour needs more moisture with it. Mine are anything but dry!
Thanks for you sharing Stacey! I’m sure your comment will be helpful to other readers.
Can all purpose flour be substituted?
Hi Josie, yes I think you would use the same amount as the almond flour. It just won’t be low carb. Hope you like them!
Does anyone know of anything you could sub in for the eggs and how much- for those who do not do well eating eggs? Thanks!
Hi Sarah, you can try a flax egg. I have not tried it but many people use that in baking.
“The general rule of thumb is 1 tablespoon ground flax seed + 3 tablespoons water = 1 ‘egg.’ Let sit for 5 minutes before using.”
Here’s the website I got that from. https://heartofabaker.com/vegan-baking-basics-what-is-a-flax-egg/
Good luck and let me know how it goes if you do it.
Have you ever tried plant-based “eggs” (such as “Just Egg” – and there are other brands)? They might work well in this recipe.
So yummy…I’ll be making these all the time. Denise thank you for all the great recipes. I actually will use a lot of your recipes
So glad you liked them Cindi!
Hi, can you use chicken meat? Thank you.
Hi Tereza, yes you can use whatever you want. These are very versatile. I’ve made a meat lovers version and an all veggie version. Good luck!
Share the meat lovers version with me please..
Hi Spencer, here’s the link. Hope you like it!
Just made these and they turned out perfect! I used turkey bacon and had to add an extra tablespoon of Almond flour. My husband took one right out of the oven because they looked so good. Hoping they taste just as good after I freeze them. Thanks for the great recipe.
Hi M., So glad you liked them! You can do all kinds of things with the basic recipe. I have a veggie cookie (https://mylifecookbook.com/keto-veggie-breakfast-biscuit/) and a meat lovers version. (https://mylifecookbook.com/meat-low-carb-biscuits-breakfast/)
When I freeze them I just put them in a baggie and try to get all the air out if I can. Then I microwave them for a minute or so until the are warmed through. They still taste great to me. Enjoy!
My family and I love these! So simple, I double the recipe and make with venison sausage.
Glad to see this comment, all I have right now is Venison and I was wondering how it would turn out.
Would egg whites work?
Hi Misty I believe they would though I have never tried it. Good luck!
I am always looking for easy portable breakfast recipes and these are wonderful. I doubled the recipe and these breakfast cookies will be a definate go to for me. I always add 1/4 cup of vital wheat gluten in my recipes for every cup of almond flour to add stability to the cookies. These held up and baked well in the oven. Thanks for the wonderful breakfast recipe.
Hi Marissa, so glad you liked them. I have never used vital wheat gluten….I’ll have to check it out.
I made these this morning! It was easy and quick. I love them. I ate 2 and they filled me up. You did a great job with these. Keep up the good work and I’ll be waiting for more of your recipes.
So glad you liked them Linda! I have two other versions of this one.
A Veggie Version and a Meat Lover’s Version if you are interested.
The sausage I bought is a 16oz. package. Can I multiply the recipe by four to use the whole package?
Hi Theresa, yes you can quadruple the recipe. These freeze well too so you will can have some on hand. Hope you like them!
Does the recipe make 12 cookies or 24? Is a serving size one cookie or 2?
Hi Melissa, this recipe makes 12 cookies and the serving size is 1 cookie. You could make smaller cookies and eat two but when I made it, it was 12 cookies. Hope that made sense.
I just made these and they came out perfect! Will definitely be a regular breakfast here.
Can I use bisquick instead of flour?
Hi Laura, I have never used bisquick and that wouldn’t be low carb but I think it would work. I’m sorry I’m not much help.
I recently tried a similar recipe that included cream cheese – I like these better! Less calories, fat and easier to make! Thanks!!
Hi Barb, so glad you liked them! I’m really happy with how they came out. Thanks for coming back and commenting!
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!
I’m sorry if it’s not clear. You could sprinkle the rest of the cheese on top. Hope that helps and you like them!!!!
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
So glad you like them! That sounds good with the bacon and cheese!
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!!❤️❤️❤️
Hi Natalie, so glad you like them. They do come in handy. I make a big batch for my hubby for breakfast.
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.
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.
Love these!! even my little ones couldn’t stop eating them!
So glad you liked them Katie!
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.
Hi Carolyn, that sounds delicious! Thanks for sharing your tips!
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!
Hi Katie, I’m sure that will help others. Thanks so much for coming back and sharing your experience and tips!
what the!!! so runny and all ran together yuckkkkk
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!
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 😉
Hi Leigh, so glad you like them! It’s an easy recipe but a great grab and go breakfast!
Can you use all purpose flour? If so, how much? Thank you.
Hi Nadine, if you don’t carb about carbs you can substitute all purpose flour. Just use the same amount as the almond flour.
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.
Hi Stephanie, so glad he likes them!
How many does this recipe make? Thanks!
Hi Ellen, it makes 12. Hope you like them!
These are very easy to make, and my whole family loves them. They freeze and reheat very well. Thank you!
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.
Hi Sandi, so glad you liked them! Thanks for taking the time to come back and comment!
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.
So glad you liked it!
These are delicious – not sure they’ll make it til morning tho since my husband is not so good at portion control! He’s so active, it doesn’t show but it’ll keep me busy making more!
Hi Hollie, I’m glad you like them! These freeze pretty well so maybe that will help LOL!
Has anyone made these cookies with a mixture of rice flour,potato starch and tapioca?
I never buy almond flour, has anyone made them with a mixture of rice flour, tapioca flour and potato starch?
Joan, they are pretty forgivable. If that combination works for other things I bet it would work here. Maybe someone will chime in.
Teresa Leake Kerr
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.
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.
My family had a trucker friend from back east, and he begged my mom to make him fully cooked burritos whenever he came thru Denver. She double wrapped burritos in foil and he ”reheated” them under the hood on some hot engine part when he gassed up or stopped for a break. They shared that tradition for decades
These probably wouldn’t take long to heat up with that old fashioned workaround they dreamed up.
Can you do these in a air fryer? If so how? Thks
Terry, I’m sorry but I don’t know. I have never tried baking anything in there but I’m sure you could. If you do, please let me know how it went. Sorry I’m not much more help.
Yes, just do for six minutes less
Thanks Martha, good to know!
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.
Thanks for this because I am tired of only eating eggs for breakfast because Im trying to watch my carb intake. Thank you!
You are welcome!
Cookies that taste like biscuits? Count me in! They both are my favorites and combining them into one sound so good.
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!
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.
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!
what a brilliant idea! I’m going to try to make the vegetarian version of these savoury cookies! love that they are freezable too!
I love these grab and go breakfast cookies! I know my boys would love these for a quick breakfast or snack.
I’ve made breakfast cookies before, but nothing like these. They sound good! I just might have to try them.
These look and sound delicious. We stay pretty low carb here so I can see these being a great option for a quick breakfast in the morning!
Who would say No to a breakfast so good !! I’m can eat all of it not just for breakfast but anytime during the day. This feels so right !!
Cookies for breakfast… I won mom of year for making these! They turned out great and my whole family loved them.
So glad they liked them!!
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
So glad you liked them!
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.
HI Adrian, I think they will be fine at room temperature. I have never made them into muffins but I’m sure that will work too!
Hi Treneka, so glad you liked them!
Excellent! I swapped out the green peppers for green chilies and added some oregeno.
Hi Bonnie, good idea about the green chiles! I’ll have to try that next time. Thanks for taking the time to comment!
Our all time favorite low carb breakfast….freezes well, and reheats in the microwave for those mornings when you need something quick.
Hi Sandie, so glad you like them! Thanks for coming back to comment….I appreciate it!
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!
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!
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!
So glad you liked them! They really come in handy when you want a quick breakfast. Thanks for coming back and commenting!
By far the BEST breakfast option I have come across in my 5 year journey. I will be making these often. Thank you!
Thank you so much! So glad you like them!
Is it a half cup of sausage? Also, do you use large eggs?
Hi Kiara, I used 4oz of sausage which when converted to cups would be between 3/4 and a whole cup of. sausage. Here’s the place I found the conversion.
This is a very forgiving recipe. You can be approximate with the sausage.
Also I used large eggs. Hope you like them!
How many would make a good portion
I think that they are filling so personally I would say 2???
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.
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.
Love these – delicious, easy, convenient! It’s a keeper.
So glad you liked them!
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!
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!
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!
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!
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.
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!
I love the whole idea and how they look … YUMMY
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
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.
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?
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!
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.
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!
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!
I’m so glad you and your family enjoyed the recipe!
I have a couple of general questions.. Approximately how much batter do you use for each cookie? Also, you said the consistency of the batter depends on the size of the eggs used, what size did you use? And finally, (kind of putting this out there to see if any if your readers can answer) how much bacon would be used in place of the sausage?
This sounds good, looking forward to trying it!
1. I can’t tell you the exact size of the cookies at the moment as I don’t have any on hand. I think if you divide the batter in half and try to get 6 cookies out of each half you can see the size that I made them. Or divide the batter into 4ths and then make 3 cookies from each quarter. Sorry I don’t have a better answer. Next time I make them I will be more specific.
2. Some people were saying their batter was runny and I think they were using larger eggs than me. I used regular store bought large eggs. (It says large on the carton).
3. Hopefully someone else will pipe in with an answer. My thoughts are that these are very forgiving. I would probably use 6 pieces as that would be roughly 1/2 piece per cookie.
Hope that helps and that you like them!
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…
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!
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?
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.
Do I use raw or sauted sausage. I have seen both suggested. Can someone clarify for me? Thanks
I sautéed the sausage, peppers and onions before making the cookie. I hope that helps. Please let me know if you have any questions.
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!
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.
So, so good!!! We just love them. I doubled the recipe and was wondering the best way to freeze them was.
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!
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
I’m so glad you liked them! I’ll have to the jalapeños and hot sausage…we love those!
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!
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.
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!
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!
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!
Thanks Rebecca! I’m sure the extra sausage was fine as they are pretty fool proof. Glad you liked them!
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.
Love that you have tried different things. I’ll have to try the philly cheesesteak ones.. they sound awesome!
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!
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.
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!
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!
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?
I usually put them in a container or baggie. Just pop them in the microwave for 30-60 seconds or until they
are warmed through. Hope you like them!
Made these this morning and they were a HUGE hit. Will definitely be making again.
Thanks for taking the time to comment that you liked the cookies!
It’s made my day. 🙂
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.
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!
Hi, Julia! Did you ever try these dairy free? How did they turn out? How much nutritional yeast did you use? Thanks!
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
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.
Hi Denise, these sound delicious. would they be an S on THM? I didn’t see that written anywhere.
I used to know more about THM but I’m don’t remember enough to tell you for sure. The nutritional information is: 127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein = net carbs 2.9g
And each is 4pt on Weight Watchers (SmartPoints). Hope that helps!
As written, they should be an s on THM……and very tasty!
Thanks for clarifying Barb!!
How long do these keep in the freezer? I might be trying this recipe in the morning with ham.
I would not keep them in the freezer for more than 3 months. I have never kept them even that long because
I’ve eaten them. I would treat them as you would any other frozen food. Hope that helps!
It does, thank you!
Made it this morning and it was a hit! Quick and easy, just what I need! Thank you!
That’s great! Thanks for stopping by and letting me know.
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!
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.
Can these baked in muffin tins?
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!
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.
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!
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.
Great to know! Thanks for letting us know. I’m sure that will help others.
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!
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!
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.
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!
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 🙂
So glad you like them Emily! They come in handy for me. 😉
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. “
Atim | EffiFit
Hi! It’s Atim with EffiFit checking you out from Link Party Palooza! This looks delicious and a great breakfast to meal prep for the week. Thanks for sharing!
I’m always looking for breakfast ideas and these look and sound soooo good! Thanks for sharing the recipe!
Helen at the Lazy Gastronome
Thanks for sharing on the What’s for Dinner Link up!
Do you know what containers these would be for the 21 day fix?
Hi Jackie, I’m sorry but I don’t. Maybe some one will chime in that knows this answer.
Has anyone tried them with bacon?
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.
If you have a pound of sausage, would you quadruple the recipe?
Hi Jenae, yes I would quadruple the recipe. Please let me know if you have any other questions.
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.)
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.
When you cook the sausage, is it sliced or do you take it out of the casing?
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.
That is what I needed to know. Thanks!
Good! I hope you like them. My husband eats them all the time. I keep a stash in the freezer so we can microwave them quickly in the morning.
Sounds great! When reheating from the freezer….did you just pop them in the microwave?
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.
These ran all over the place –anyone else have that problem? Made as directed.
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.
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!
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!
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.
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?
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!
Analida's Ethnic Spoon
This is a great breakfast to have on the run… like most of my mornings! Thanks Denise!
Me too Analida!
Kristen @ A Mind Full Mom
Denise, I love that you are calling these biscuits cookies–so much more inviting! Although with these ingredients–they are already calling to me!
Haha….yeah they are biscuits more than cookies but like you said it’s more fun that way.
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!
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!
It seems like even the vegan cheese has casein, or it has carbs. Have you found a dairy free & low carb brand?
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.
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.
I just made these this morning and they were fantastic!! I used some precooked left over veggies I’d made omelets with–onion, zucchini, mushroom, red peppers, and shredded carrot. They were delish. We have chickens and I get sick of the same old egg recipes. Thanks so much for this winner!!!
Hi Renae, so glad you liked them….the veggies sound delicious!
These look and sound tasty! Great for on the go
Thanks Caroline, that was the intention! Seems we are always running late. 🙂
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.
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!