Our keto sausage biscuits are going to get the whole family out of bed in the morning. Fathead dough with melty cheese and breakfast sausage. Perfect for those who are not a fan of eggs! Freeze and eat all week. This is the best keto breakfast idea for those quick on the go options to satisfy your hunger.
Keto Sausage Biscuits
Stuffed with Sausage and Cheese
TIRED OF EGG FOR BREAKFAST ON KETO? HERE YOU GO!
This recipe is made with a version of fathead dough. I am sure you have heard of it! If you haven't, it is a low carb and keto friendly, gluten free version of dough that works great for pizza, roll, bread and of course biscuits! Fathead dough uses melted mozzarella cheese as the "gluten" to hold the dough together. The flour is typically almond or coconut.
Fathead Dough Biscuits
Is Fathead Dough Gluten Free
Variations to This Easy Breakfast Idea
Here is how to make our keto sausage biscuits!
Note- you will have fathead dough (check out my keto fathead rolls recipe) leftover. Also, the amount of dough used by each person to wrap around the sausage will vary so much that I can only give an estimated nutrition count. Per stuffed biscuit- 250c , 20f, 12p, 2 net carbs.
Makes 6 stuffed keto breakfast biscuits
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, pre-cooked
Instructions
Preheat the oven to 400.
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.
Can You Freeze Keto Biscuits
Make more to have all week! This freeze really well. Remove from the freezer and microwave for about 1 minute. Instant breakfast. These will store in the freezer for up to three months. Just place in an airtight container or freezer container.
If you want you can thaw in the fridge the night before you plan to heat it up if you want. Or heat straight from the freezer.
For another yummy fathead dough recipe, try our Fathead Grilled Chicken Pizza !
Can I Use Bacon Instead of Sausage
Yes, of course. You could use bacon, ham, Canadian bacon and more. Just make sure whatever meat you use is fully cooked before you stuff it in the biscuit dough.
What To Serve With Your Sausage Stuffed Biscuits
Keto breakfast biscuits pairings- You could do a bowl of fresh fruit, fat bomb, and more. Or you can count this as a meal in one. It is totally up to you!
Every heard of fathead bagels? Here is our favorite recipe from Low Carb Maven
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Keto Breakfast Biscuits Stuffed with Sausage and Cheese
The popular fathead dough is back! Wrapped around sausage and cheese, they are a breakfast sure to please. Â
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
- Preheat oven to 400.
- 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.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 320
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Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!
My dough was super sticky. Still came out good but wondering what went wrong. In the first instructions you say 2 cups mozzarella divided then in the recipe just the 2 cups. Maybe measuring was off for me? Also do you use pre shredded or shed yourself? Wondering if shredding myself mine had extra moisture. Still wonderful!
We typically shred it ourselves , sometimes working with almond flour can be a little finicky. I have followed the recipe to a T many times and the dough is sticky now and again. Just add a touch more almond flour next time. Or use plastic to work with it.
Could these be frozen? If yes, After cooking I'm assuming?
Yes and yes ! 🙂
Anyone try adding scrambled eggs along with sausage? Just wondering before I give it a shot.
They are in the oven now and smell so gooooooooood. They look great
Delicious! Made them for the first time this weekend and I'm hooked! My hubby even liked them and he isn't a fan of cheese so that says a lot. (How is it even possible to not love cheese??? I will never understand. Lol) Thanks for the recipe!
I made these last week. During all the stirring I thought I wouldn't make again. Then they were ready! Yum.
This morning I was out of sausage so I put 4 blueberries in each and topped with a dot of cream cheese. Thinking, blueberry cheese cake flavor. Well they were very good but I didn't realized the cream cheese wouldn't melt down into it. Hoping some of wonderful cooks can tell me I should cream the cheese and blueberries together first? Thank you for your help and thank you for this wonderful recipe!
I would make sure the cream cheese is softened, mix it really well so it is nice and creamy, maybe add a little lemon juice to it. Get it to "dip" consistency almost, add a touch of sweetener and then your blueberries! That could help. Let us know! 🙂
I made these once for my daughter while doing a 5 day fast...never made it past day four. They smelled so good! I ate two!
Made them several times since. I tried a new addition one with Canadian bacon and cheese (some how I ended up with one less sausage, hmmm?.Plus added a tablespoon of ground flax seed and 1/2 Tsp of xantham gum to make the dough a little easier to work with can’t wait to try them in the morning! But I love the recipe just the way it is!
There's no mention as to position in the oven so I am assuming center -- yes??? FYI: These are AMAZING!!!
These look delicious! I can't wait to try them. Question...If you were to freeze them...what is the best way to go about reheating them from frozen? Do you just pop them back in the oven? Thanks!
Hi Tracy!
My girls just reheat then in the microwave, because there is no gluten in the dough they don't get chewy and rubbery. The oven works as well.
Looks great! Making these tomorrow. What is the recommended serving size? One biscuit?
Nutrition Facts listed are for one, yes. But please... eat as many as fits yours macros for the day haha! 🙂
What suggestion would you give to make the Fathead dough if you do not have a microwave?
Hi Leanne,
I would use a sauce pan over low heat to melt the cream cheese and mozzarella.
How long til the dough is firm?! I can't tell how firm it should be. I've not baked a lot of bread items. Thank you!!!
I usually refrigerate for about 30mins or freezer for 10-15
Can't have nut flour. Would coconut flour work?
Yes, just use less as I'm sure you know it soaks up moisture faster.
Have you used this bread recipe to make cinnamon rolls?
Not yet! But.. it is on the list for fall... pumpkin cinnamon rolls. It will work as long as you use dough that is ice cold and maybe up the mozzarella content a bit, say maybe an added 1/2 cup? 🙂
I made these yesterday and oh my - they were so delicious. My husband and I kept raving about the dough. It is just so hard to believe that this is basically just cheese and nuts. Crazy!
I didn't have sausage on hand, so used hamburger meat with a bunch of spices. They were so large, and you mentioned that there would be extra dough, so I just made them smaller and used up all the dough. I filled an entire 12 cupcakes with them.
So tasty! Thank you for sharing this!
Isn't it crazy??!! you're very welcome. Glad you love them!
Just made these last night for the first time. I am in love!! Thank you so much for this recipe!!
You're very welcome, glad you like them!
What is the calorie intake etc. for these??
From the post :
Note- you will have fathead dough leftover. Also, the amount of dough used by each person to wrap around the sausage will vary so much that I can only give an estimated nutrition count. Per stuffed biscuit- 250c , 20f, 12p, 2 net carbs.
I printed the recipe, and it doesn't show the baking temp. I'm making them now, can't wait ?
Thank you Lori, I will check that ! Enjoy 🙂
It said bake at 400
Just a quick question? Are you using precooked sausage patties?
Hi April ! Yes, I did, sorry I will edit that. You can also use fresh sausage just cook it first.
These were much easier , normally I go the route of fresh 🙂
Thanks. I plan to make them with a sausage and cream cheese mixture 🙂