Savory Breakfast Cookies

Name: Savory Breakfast Cookies
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: 8 oz Cream Cheese (8 oz cream cheese softened); 3 pieces Egg (3 large eggs room temperature); ¼ cup Coconut Flour (1/4 cup plus 2 tbsp coconut flour); 2 tsp Baking Powder (2 tsp baking powder); ¾ tsp Table Salt (3/4 tsp salt); ½ tsp Black Pepper (1/2 tsp black pepper); ½ tsp Garlic Powder (1/2 tsp garlic powder); ¼ lb Breakfast Sausage (1/4 lb breakfast sausage cooked and crumbled); 6 slices Canadian Bacon (6 slices Canadian bacon cooked and crumbled); 1 cup Cheddar Cheese (1 cup shredded cheddar cheese about 4 oz)

Gluten-free, keto-friendly savory breakfast cookies made with a coconut flour and cream cheese base, studded with breakfast sausage, Canadian bacon, and cheddar cheese.

10 minAmerican

Servings8

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Gluten Free
Keto

Steps

1Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
2In a large bowl, using an electric mixer, beat the cream cheese with the eggs until smooth.
3Add the coconut flour, baking powder, salt, pepper and garlic powder and beat until well combined.
4Stir in the sausage, Canadian bacon, and cheese.
5Spoon the mixture into 8 mounds on the lined baking sheet.
6Using wet hands, press the mounds down to a thickness of about 1 inch.
7Bake for 20-25 minutes, until golden brown and firm to the touch.
8Let cool on the pan for 15 minutes before serving.
9Store leftovers in the refrigerator for up to a week.