Breakfast
Sausage and cheddar breakfast balls
Three ingredients and no binder beyond the cheese, and they freeze raw — a sheet straight from the freezer into the oven is twenty-five minutes to a hot breakfast with nothing to decide.
2gnet carbs
42gfat
25gprotein
485kcal
Per serving35 minServes 6
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Ingredients
For the whole dish · serves 6
- Bulk pork sausage1 lb
- Sharp cheddar6½ oz
- Almond flour4 oz
- Eggs1½
- Baking powdera teaspoon
- Cayenne peppera good pinch
- Black pepperto taste
Method
6 steps · 35 minutes
- Use raw bulk sausage rather than links, and check the label for rusk or breadcrumb before anything else.
- Grate the cheddar coarsely and work everything together with your hands until it is evenly mixed and no further.
- Roll twenty-four balls, wetting your hands if the mixture sticks.
- Space them well apart on a lined sheet. Touching, they steam each other and the outsides stay pale.
- Bake at 375F for 22 minutes until browned and firm.
- They keep four days and reheat in a hot pan rather than a microwave, which turns the cheese rubbery.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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