Savory Sausage and Egg Casserole for Cozy Mornings

Savor the deliciousness of this Sausage and Egg Casserole, perfect for breakfast and cozy family gatherings.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 slices

Course: Breakfast

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Almond Flour A gluten-free base that keeps cookies chewy
2 Eggs Provides moisture and binding

For Sweetness

1 cup Brown Sugar Adds moisture and enhances the chewiness
1 teaspoon Vanilla Extract Always opt for pure vanilla for the best results

For the Rise

1 teaspoon Baking Soda Essential for creating a soft texture

For Chocolatey Goodness

1 cup Chocolate Chips Feel free to use semi-sweet, dark, or unique varieties

Equipment

mixing bowl
Whisk
baking sheet
oven

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, whisk together almond flour, baking soda, and a pinch of salt.
In a separate bowl, whisk the eggs, brown sugar, and vanilla extract until smooth and creamy.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips until evenly distributed.
Scoop out the dough onto the lined baking sheet, leaving space between each mound.
Bake for 10 to 12 minutes until edges are golden-brown.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 25mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 50IUCalcium: 20mgIron: 0.6mg

Notes

For thicker cookies, refrigerate the dough for 30 minutes before baking. Store leftovers in an airtight container at room temperature to maintain their chewy goodness.

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