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SAVORY BREAKFAST COOKIES – FREEZABLE LOW CARB BREAKFAST!

Ok I’m calling these cookies but they are really more of a biscuit. Cookies sound more fun though. 🙂 I wanted something different that I could freeze and then microwave when I wanted a quick breakfast or lunch on the go so I made these savory breakfast cookies. They are low carb and grain free and they are delicious. I used the ingredients that I often use in my omelets: sausage, onions, peppers and cheese. Add a little almond flour and eggs and voila, savory breakfast cookies.

OTHER FREEZABLE LOW CARB BREAKFAST
I’ve made other freezable low carb breakfast foods like my Freezable Breakfast Burritos and these Low Carb Breakfast Sandwiches so you can see I like a freezable, easy breakfast on the go kind of thing. I always seem to be in a rush for breakfast and sometimes I just plain old skip it. In those cases I’m often eating these things for lunch instead of breakfast. But I’m trying to eat breakfast, I really am.

You don’t have to be on a ketogenic diet to enjoy keto-friendly recipes.  I, personally, eat a balanced diet focusing on colorful vegetables and fruits, lean proteins, healthy fats (like olive oil, nuts, seeds and avocados) and whole grains.

I’m of the mindset that you should do what’s best for YOU when it comes to a healthy diet.  There is not a universal black and white dietary prescription for everyone.  What works for me isn’t necessarily going to be the best diet for you.
Make a double batch and put some in a freezer bag for snacks and breakfasts on the go. For almond flour I really like Honeyville because they use blanched almonds to make a finer flour. But I’ve also used Blue Diamond too. Both can be found on Amazon and sometimes Costco. If you’d like to see my Amazon favorites, check out my page!

We all have our own unique physiological makeup and can respond differently to certain foods.  If you have food sensitivity issues and are unsure of where to start when tailoring a diet to your own individual needs, consult a dietitian about doing an elimination diet to figure out which foods trigger your symptoms.  Reducing, or even eliminating, refined grains and processed foods can make a big difference.

I’m sharing this recipe as part of a review post for Carolyn Ketchum’s new cookbook, The Everyday Ketogenic Kitchen.  Carolyn is the talented, health-conscious foodie behind the blog, All Day I Dream About Food, where she shares delicious diabetic-friendly recipes.

Ingredients


  • 2 1/4 cups all-purpose baking mix (such as Bisquick)
  • 1 tablespoon light brown sugar
  • 2/3 cup plus 2 Tbsp. whole buttermilk
  • 4 ounces Cheddar cheese, shredded (about 1 cup)
  • 4 thick-cut bacon slices, cooked and coarsely chopped
  • 4 medium eggs

How to Make It

  1. Preheat oven to 450°F. Combine baking mix and sugar. Slowly stir in 2/3 cup of the buttermilk just until dough comes together. Stir in cheese and bacon. 
  2. Flatten dough into a 1/2-inch thick disk. Cut 3 (4-inch) rounds out of dough. Use scraps to form 1 more round, to have 4 total. Place rounds on a baking sheet lined with parchment paper. Make a 1/4-inch deep well in the center of each round.
  3. Crack 1 egg into each well. Brush edges of rounds with remaining 2 tablespoons buttermilk. Bake in preheated oven until golden brown and eggs are set, 13 to 15 minutes. Cool slightly.