These tasty little morsels of high-protein, low-carb and gluten-free yumminess couldn’t be easier to make or a more satisfying and hormone-balancing way to start your day. So cook up a batch, enjoy and then freeze the leftovers (if there are any) for a quick grab ’n go breakfast anytime. Yum Yum YUM!!!
INGREDIENTS:
4 ounces nitrate-free chicken, turkey or vegan sausage
1/2 cup onion, chopped
1/2 cup red, yellow or orange peppers, chopped
1/2 cup coconut flour
1/4 cup almond meal
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1 tsp. baking powder
3 organic eggs
1 cup organic cheddar cheese, shredded (can substitute with other cheeses or vegan cheese)
1//4 cup fresh herbs of your choice (basil, cilantro, parsley, etc.)
METHOD:
Preheat oven to 375 degrees and place a piece of parchment paper on a large cookie sheet. Sauté sausage, onions and peppers until sausage is browned and veggies soft. Take off heat and let cool.
In a bowl mix coconut flour, almond meal, salt, pepper and baking powder and set aside. In a separate bowl beat eggs, add 1/2 cup cheese and mix together. Add to flour mixture and combine well. Add cooled sausage mixture and mix well.
Place big spoonfuls of batter on cookie sheet, lightly press down and sprinkle with remaining cheese. Bake for 8 to 10 minutes. Store in refrigerator or freezer.
OPTIONAL: Can add chopped greens and sauté with veggies. Make this your own by coming up with your own combination of veggies, flavors and seasonings.
