Sausage And Cream Cheese Breakfast Squares
Flaky, cheesy layers wrapped around creamy sausage filling—these keto breakfast squares bring all the comfort of a Southern casserole in a grab-and-go bite.
Ingredients
- 1 1/2 cups shredded mozzarella cheese
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1 egg
- 1 pound sausage
- 8 ounces cream cheese softened
Instructions
- Preheat oven to 425°F.
- Line baking sheet with parchment paper.
- Prepare fat head dough by melting mozzarella cheese in the microwave in 30-second intervals until very stretchy.
- Add almond flour and baking powder and use a wooden spoon to mix into the melted cheese.
- Crack the egg into the mixture and continue stirring with a spoon until completely combined.
- Turn the dough onto a piece of parchment paper and knead with your hands until it is uniform in color. There should not be white or yellow bits.
- Divide dough into 2 equal parts. Roll each piece out into rectangles of similar size.
- Place one rectangle on the baking sheet. Bake 8 minutes. Remove from oven and set aside.
- Cook sausage in a skillet over medium-high heat. Crumble it with a wooden spoon as it’s cooking. Remove from heat and drain grease.
- Add cream cheese to sausage and stir until it is melted and the mixture is creamy. You may put the skillet back on the stove over low heat if needed.
- Spread the sausage mixture on top of the baked layer of dough.
- Add top layer of dough. Pinch edges together to seal. Poke holes in the top layer of dough to let steam escape.
- Bake 8-10 minutes until top is golden brown. Let cool 5 minutes before cutting.
Nutrition
Calories: 281kcalCarbohydrates: 3gProtein: 12gFat: 25gSaturated Fat: 9gSodium: 446mgFiber: 1g
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