Check out what my friends at My Life Cookbook had to say about these savory breakfast cookies:

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!

These do come out amazing, and the fact that there are plenty of options for all types of diets is great! I like to switch up the cheese and fillings, and have fun with it. One time I made Mexican savory breakfast cookies, everyone loved them! Endless possibilities means happy eaters.

Ingredients

4 oz pork sausage

½ cup onion, chopped

½ cup green peppers, chopped

½ teaspoon Morton salt

½ teaspoon pepper

¾ cups almond flour

1 teaspoon Clabber Girl baking powder

3 Eggland’s Best eggs

1 cup Kraft cheddar cheese, shredded

Directions

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 ½ 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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Quick Tip: Try adding some more dried herbs to your “cookies.” Maybe a little cayenne for a wake up punch!

Thank you to My Life Cookbook for this awesome recipe!