Foods This Grain Free Sausage And Cheese Biscuits recipe has been super helpful for our home lately.
Breakfast-time at our home can be a little bit chaotic…for daddy. You see, since I got sick with Lyme disease, I’ve spent mornings catching up on extra sleep while my husband so sweetly cares for the kids. He gets them fed and dressed before waking me up and taking off for work.
We try to focus on protein-packed breakfasts that will help keep the kids full and fuel their brains for the morning. My hubby is a good sport, and doesn’t complain that I don’t stock the house with convenient breakfast foods like pop-tarts and cereal. But, he does appreciate it when I make some breakfast foods ahead so they’re easy to grab and warm up for the kids.
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
This recipe for grain-free sausage and cheese biscuits fits that bill! You can eat them right out of the oven, or they refrigerate and warm up well (you can use the microwave, but they’re even better if you warm them up in a toaster oven).
Grain Free Sausage And Cheese Biscuits: Savory and Smart!
These Grain Free Sausage And Cheese Biscuits are also savory and smart! As I mentioned, they’re great brain fuel—packed with amazing ingredients like eggs and coconut flour.
I have a son who’s decided he doesn’t like eggs (seriously?! how can you not like eggs?). But when the eggs are hidden in something like this, he devours them!
Given that eggs are one of the healthiest foods you can eat, I like to make sure my kids are getting them on a regular basis. In addition to being packed with protein, they also have brain-boosting fats, vitamin D, choline, and more!
And coconut flour…well, coconut flour is the darling of brainy-friendly baking. Coconut flour, unlike wheat flour and many other starchy flours, is high in protein, high in fiber, and is exceptionally low on the glycemic index. That means, you and your kiddos won’t suffer from that mid-morning carb-overload crash!
PS: Don’t worry, you won’t taste the “coconut” flavor at all in these.
Grain-Free Sausage & Cheese Biscuits
Ingredients
- 6 eggs
- 6 tablespoons butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 cup coconut flour
- 8 oz. sharp cheddar cheese
- 1 lb ground sausage fully cooked
Instructions
- Preheat oven to 400 degrees and grease 32 mini-muffin tins.
- Combine the coconut flour, garlic powder, baking powder, and salt.
- Add the eggs and melted butter. Mix thoroughly.
- Fold in the cheddar cheese and cooked ground sausage.
- Fill the mini-muffin tins to the top. Bake at 400 degrees for 12-14 minutes.
Notes
Nutrition
More Healthy Breakfast Recipes:
- Grain-Free Apple Pie Muffins
- Spinach Scrambled Eggs Served Over Fresh Tomatoes
- Gluten-Free Mini Breakfast Pizzas
- Carrot Cake “Fritter” Pancakes
- Sweet Potato Pancake Recipe
What are some of your favorite make-ahead, healthy breakfasts?
Need some more tasty, kid-friendly breakfast ideas?
Check out our cookbook Brainy Breakfasts – it’s filled with over 40 grain-free, brain-fueling breakfast recipes to keep things new and exciting! It’s available as a downloadable or softcover book. You won’t run out of healthy, tasty breakfast recipes anytime soon with this cookbook ?
These look amazing! I love eggy muffins/biscuits 🙂 Pinning!
Definitely one of my favorite convenience recipes to keep on hand for breakfasts 🙂 Hope you enjoy!
ARe you able to freeze these for a make ahead breakfast?
Thanks,
LH
Yes, these should freeze well! It would likely be best to wrap them individually in parchment paper or plastic wrap, and then store them in a freezer bag to maintain freshness.
I vacuum packed these and froze them for my breakfasts and they come out awesome! I add shitake mushrooms and pepper to them for a little extra flavor
I just made these, super yummy & filling! I followed the recipe exactly. But when i divided out the batter, i used tablespoons to measure bc i was using 2 different sized silicone baking pans. It made it easy to count macros for whatever size muffin i made.
I made 24 – 1 tbsp mini muffins AND 10 – 2 tbsp regular size muffins. I cooked them at the same time on 400° for 12 minutes. Both were done at the same time. What a fantastic, easy & delicious recipe to keep available for our keto lifestyle! And no, you can’t even tell it’s coconut flour! Thanks!
Hi! I just saw that you linked this up to my homeschool weekly wrap up. Perhaps you may want to link it up with Try a New Recipe Tuesday? Here is the link to this week’s hop:
http://our4kiddos.blogspot.com/2015/10/try-new-recipe-tuesday-october-20.html
Yum! These look great! Thanks for sharing at Works for Me Wednesday!
What a PERFECT breakfast! Beautiful pictures too 🙂
Thanks so much Whitney 🙂
I don’t have mini muffin pans – do you think this would work with regular sized muffing pans? Sorry if this sounds like a dumb question but I am completely unfamiliar with grain free cooking and this looks like a great recipe to make to get my feet wet.
B
You sure can. You’ll have to increase the baking time to get them cooked through, but I’m not sure by how much. You’ll just want to keep an eye on them and probably pull them out and check on them when they start to turn a bit golden. I hope you enjoy!
These are amazing. This is the third or fourth “biscuit” recipe we have tried, since going grain free. None of the others were worth making again. Everyone in my family liked these, and all think we should keep some in the fridge at all times. I cannot thank you enough!
Awesome! I’m so glad your family enjoyed it. Of course, it’s not exactly like a gluten-filled biscuit, but it sure is a tasty addition to a meal! I can’t make enough to keep them on hand 🙂 I always make at least a double batch and they disappear much too quickly.
Silly question-would these suit well for freezer meals? Thanks for this they look amazing
Sheree – yes, I’ve made them ahead and frozen them. They are best warmed up in a toaster oven. 🙂
I’ve made these often, and they are a family favorite. Thanks for the recipe.
Do you know the nutritional information for them?
Glad your family is enjoying them! I don’t have the nutritional info on these, I’m sorry!
So I really wanted to know the nutritional on this – I figured it out divided by 12 because I used a regular muffin tin and here’s what I got: (approximate and I only used half pound of sausage)
Calories: 2930 / 12 = 244 calories a piece
Fat: 240 / 12 = 20 grams a piece
Carbs: 24 – 3.5 fiber / 12 = 1.7 each
Protein: 158 / 12 = 13.6 each
You would need to a double the calories for 16 ounces of sausage (720 cal) fat (56 grams) carbs (8) and protein (40) if you wish too. I found that 1/2 lb was plenty. Hope this helps everyone. (I only calculated for a low carb/keto lifestyle)
Thank you for doing this nutritional analysis!
Thank you for the nutrition macros. This looks great.
Just what I’m looking for, freezer-friendly keto recipes. I was on keto before and just couldn’t keep up with cooking for it. So I’m ready to try again but this time I’m planning ahead!
Can you taste the coconut flour in these? I really don’t like the taste of coconut, unfortunately. Has anyone subbed the coconut with almond flour?
Thanks for the recipe.
can I use almond flour
You can but we haven’t tested the recipe with almond flour. You’d likely need to adjust amounts and/or the liquid.
how many would you say is a portion? or do you have it with other items?
It depends on how hungry you are! 🙂 3-4 at least, maybe 5 if you’re REALLY hungry. You can have the biscuits on their own, or include some berries (or other fruit if you’re not as concerned about the carbs).
These were awesome! I adjusted based on what I had available-used Italian sausage, ghee and manchego cheese (for some reason, I had a large amount of grease that I had to pour off when it was done), but so flavorful and delicious! I will absolutely make these again. Thanks!
Can these be made the day before?
Yes, they can. We often refrigerate ours and they warm up just fine.