Savory Breakfast Cookies
These healthy savory breakfast cookies are like an omelet and biscuit rolled into one. Full of tasty ingredients for a low carb breakfast on the go.
- 4 oz lean pork or turkey sausage (you can create your own turkey sausage here)
- 1/2 cup onion, diced
- 1/2 cup green peppers, chopped
- 3/4 cups oat flour (I make my own pulsing rolled oats in a food processor until fine)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon baking powder
- 3 eggs
- 1 cup cheddar or Parmesan cheese, shredded
Preheat oven to 375.
Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.
In the meantime add flour, salt, pepper and baking powder to a bowl and mix.
In a separate bowl beat eggs, then add 1/2 cup of the cheese. Add to the flour mixture and mix well.
Add cooled sausage mixture and mix to combine.
Place a piece of parchment paper or a silicone mat on a large cookie sheet an place big spoonfuls of mixture (as you would to make cookies) on the pan. Dough is sticky so try to use the spoon as well you can.
Press down gently on each cookie to flatten a little. Sprinkle with cheese and bake for 8-10 minutes.
Store in the refrigerator or freezer.
- You can make these into muffins: Pour batter into sprayed a muffin tins and baked for 13 – 15 minutes. Poke with a toothpick and make sure they are cooked through.
- If you batter is too runny it might be the size of your eggs. Just add a bit more flour until your get the consistency of a cookie batter.
- Freeze these in a gallon size baggie with the air squeezed out. You can also keep them in an airtight container. They should last at least 3 months in the freezer. To thaw, place in the microwave for 30 seconds.