Savory Breakfast Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
60 grams Fully Cooked Bacon, chopped into small pieces70 grams onion, chopped fine45 grams bell pepper (any color/colors), chopped fine3/4 cup Almond Flour (84 g) 1/2 tsp Kosher Salt1/2 tsp Pepper3 large Eggs (about 155 g)1 cup shredded cheddar cheese or your favorite (112 g)
PREHEAT oven to 375
SAUTE onions and peppers until the vegetables are soft. Add the bacon and cook for another couple of minutes, stirring often. Take off heat and let cool.
IN the meantime add almond flour, salt, pepper, and baking powder to a bowl and mix.
IN a separate bowl beat eggs, then add 1/2 of the cheese. Stir. Add to the flour mixture and mix well.
ADD cooled bacon mixture and mix to combine.
Place a piece of parchment paper or a silicone mat on a large cookie sheet or prepare a muffin pan.
Place a big spoonful of the mixture as you would to make cookies (about 37 grams of the mixture). The dough will be sticky so try using a small ice cream/cookie scoop.
PRESS down gently on each cookie to flatten a little. Sprinkle with the remaining cheese and bake for 8-10 minutes.
STORE in the refrigerator or freezer.
EAT cold or reheat for 10-15 seconds in the microwave.
ENJOY!
Serving Size: Makes 12 2-inch cookies
Number of Servings: 12
Recipe submitted by SparkPeople user DILBERTA.
SAUTE onions and peppers until the vegetables are soft. Add the bacon and cook for another couple of minutes, stirring often. Take off heat and let cool.
IN the meantime add almond flour, salt, pepper, and baking powder to a bowl and mix.
IN a separate bowl beat eggs, then add 1/2 of the cheese. Stir. Add to the flour mixture and mix well.
ADD cooled bacon mixture and mix to combine.
Place a piece of parchment paper or a silicone mat on a large cookie sheet or prepare a muffin pan.
Place a big spoonful of the mixture as you would to make cookies (about 37 grams of the mixture). The dough will be sticky so try using a small ice cream/cookie scoop.
PRESS down gently on each cookie to flatten a little. Sprinkle with the remaining cheese and bake for 8-10 minutes.
STORE in the refrigerator or freezer.
EAT cold or reheat for 10-15 seconds in the microwave.
ENJOY!
Serving Size: Makes 12 2-inch cookies
Number of Servings: 12
Recipe submitted by SparkPeople user DILBERTA.
Nutritional Info Amount Per Serving
- Calories: 124.8
- Total Fat: 9.7 g
- Cholesterol: 61.5 mg
- Sodium: 254.7 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.9 g
- Protein: 6.9 g
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