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Sometimes you want all the goodness of a full breakfast but need to take it on the go—so these ‘cookies’ were created to fill that need! Layers of egg, cheese, and sausage give these biscuit-like cookies lots of satisfying flavor! Serve with sour cream and taco sauce.
Ingredients
- 4 ounces breakfast sausage
- ½ finely minced white onion
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 medium eggs, lightly beaten
- 1 cup shredded Cheddar cheese, divided
- 1 pinch freshly grated Parmesan cheese
- 1/8 teaspoon dried parsley
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper
Step 2
Heat a non stick skillet over medium heat and cook sausage until crumbly, 3 to 5 minutes. Add in the onion and cook, stirring and breaking up the sausage until it is no longer pink. Transfer mixture to a paper towel-lined plate and drain for 3 to 5 minutes.
Step 3
Meanwhile, combine flour, baking powder, salt, pepper, Parmesan cheese, and parsley in a large bowl; whisking until well combined. Whisk in eggs until well combined. Add 3/4 cup Cheddar cheese and stir until mixed in. Spoon in sausage mixture and mix to form a thick batter.
Step 4
Scoop out about a 1/4 cup of the mixture and drop onto the prepared baking sheet. Sprinkle each 'cookie' with Cheddar cheese and slightly flatten with your fingers.
Step 5
Bake in the preheated oven until firm, about 10 minutes. If cookie is still a little soft, cook for 2 minutes longer. Remove from the oven and allow to cool slightly before serving.
Cook’s Notes:
Good breakfast sausages for this recipe are Jimmy Dean® or Isernio's®. You can use 1/4 cup chopped green onion instead of white onion.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 11 | |
| Calories 137 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat4g | 21% |
| Cholesterol69mg | 23% |
| Sodium285mg | 12% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber0g | 1% |
| Protein7g | |
| Potassium67mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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They have great flavor. The kids loved them. My 5 year old ate 3 of them as soon as they were cool enough. For me they are somewhat dry. I even followed the tips at the end of the recipe and added some whipping cream to make them creamier. Definitely do not over bake them. The first try was a little light so I baked the second try the extra 2 minutes and they have a nice brown bottom but are much dryer. The recipe easily triples to use a whole roll of sausage. I got 22 “cookies” out of a triple batch using my cupcake scooper. Now I have breakfast for a few days.
I will make them again adding more cream or milk for added moistness. Looking forward to trying more variations. This recipe looks very easy to adapt. Thank you for sharing. -
Very easy and hearty breakfast! A previous commenter said they freeze well, so these can be an easy meal for my breakfast-loving hubby who keeps a different schedule than I do.
I modified a few things though. First, I used swiss cheese, as I was out of cheddar. Secondly, I used whole wheat flour, and added 1/2 teaspoon of savory.
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I added a smidge of milk to the mixture as she noted could be done. They turned out great! I had used pre-cooked turkey Jimmy Dean crumbles and they worked very well. I did only got 8 count of the “cookies” , they were a bit large lol. All good! =}
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Super easy to make!
So many different variations.
I did add about a quarter cup half and half, plus a couple drops of sausage drippings. -
Super dry!!!
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Delicious! Added chopped spinach, used a shallot instead of an onion, 2 tablespoons of heavy cream, substituted 3/4 c. gluten free flour (Cup for Cup brand) and baked an additional 2 minutes.
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After reading that some found these dry, I did some research and found that fat makes them moist and this recipe doesn’t call for any. I’m going to add a couple of tablespoons of butter or solid bacon grease. It also said to bake a shorter length of time and brush the tops with melted butter to make them golden brown.
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I ?? it I have made it twice so far & will continue making it. ??thank so much for the recipe ??
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