KETO BREAKFAST BISCUITS STUFFED WITH SAUSAGE AND CHEESE #ketogenic #ketodiet

This formula is made with an adaptation of fathead batter. I am certain you have known about it! On the off chance that you haven't, it is a low carb and keto amicable, gluten free form of batter that works extraordinary for pizza, move, bread and obviously scones! Fathead mixture utilizes softened mozzarella cheddar as the "gluten" to hold the batter together. The flour is commonly almond or coconut.

In the event that you are wanting a morning meal sandwich, you need to attempt these Fathead batter bread rolls that are loaded down with breakfast frankfurter and cheddar! These are a generous breakfast alternative, and ideal for the individuals who need to skip eggs! The Fathead batter is without gluten and made with almond flour! They are keto and low carb endorsed! These stuffed bread rolls are extraordinary to set aside a few minutes, and after that snatch and go when you are in a surge! I attempt to keep close by regularly in light of the fact that life can get tumultuous, and I need to have great breakfast choices for myself and family!

Presently on the off chance that you need to switch things up, you can include different fixings into the filling to accommodate your taste. You could hurl in some new veggies like peppers, mushrooms, diced tomatoes. It just makes these scones much more delectable! I incline toward the exemplary wiener and cheddar blending, yet you can generally modify it to fit precisely what you and your family lean toward.

Also Try Our Recipe : 3-INGREDIENT HUMMUS-CRUSTED CHICKEN

Ingredients

2 ounces cream cheese
2 cups mozzarella shredded
2 eggs beaten
1 cup almond flour
pinch salt & pepper
2 ounces colby jack cheese thin cubes (or your choice of cheese)
6 breakfast sausage patties

Instructions

In a microwave safe bowl, add cream cheese and mozzarella.
Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt.
Mix well! And by mix well I mean, stir stir stir! You want this really combined.
In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.
Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.
Cut into sections to form 6 3" balls, depending on the size of the sausage.
Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.
Put the stuffed dough into a greased muffin tin.
Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.