Savory Breakfast Cookie
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Savory Breakfast Cookie calories by ingredient
Introduction
My version My versionNumber of Servings: 12
Ingredients
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60 grams Fully Cooked Bacon, chopped into small pieces
70 grams onion, chopped fine
45 grams bell pepper (any color/colors), chopped fine
3/4 cup Almond Flour (84 g)
1/2 tsp Kosher Salt
1/2 tsp Pepper
3 large Eggs (about 155 g)
1 cup shredded cheddar cheese or your favorite (112 g)
Tips
You can easily substitute ground meat (pork, chicken turkey, or veggie crumbles) for the bacon. You can also use 115 grams of any veggies, finely diced in place of the onion & peppers. Be creative.
I use a square muffin pan for mine. They are easy to fit into most containers and stack easily. It's my OCD at work. :)
Directions
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.
Member Ratings For This Recipe
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NANCYPAT1
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KATHYJO56
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EVILCECIL
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USMAWIFE