These Keto Stuffed Breakfast Biscuits are filled with eggs, sausage and cheese for a delicious low carb start to your day.
On the weekends, I try to make it a point to make a nice breakfast. During the week, I typically just stick to Bulletproof Coffee or fasting but come Saturday or Sunday, you can usually find me in the kitchen, sipping coffee and making a nice, probably a little over the top, breakfast spread.
I really love biscuits, and despite being keto, still try to find ways to get them in my diet on occasion if possible. I also really like the biscuit and sausage combo which to me is a perfect blend of decadence, a little spice and savory. A match made in heaven.
So for a recent breakfast, I whipped up these Keto Stuffed Breakfast Biscuits and they’re decadent, rich and very satisfying. Serve this with a light dressed arugula salad and I promise you’re on your way to a great day.
You’ll notice in the recipe that I’ve written a few different ways to create the “biscuit”. Here, I used CarbQuik because it was the easiest and it’s what I had on hand. You absolutely could use another keto biscuit recipe and you can find mine here.
Alternatively, if you don’t mind losing some of the biscuit flakiness, you could use a variation of fathead dough as well. You can use my Keto empanada recipe for that and I think these would still turn out delicious.
This recipe is:
- comforting
- hearty
- filling
- keto
- low carb
It would work great to serve a crowd for breakfast or even be a great breakfast meal prep recipe for busy mornings. Just re-heat and eat.
What I Used to Make This Recipe
Carbquik | Silicone Baking Sheet | Parchment Paper | Chili Onion Crunch
What to Serve with This Recipe
Lightly Dressed Arugula Salad | Mixed Berries
PrintKeto Stuffed Breakfast Biscuits
Description
These Keto Stuffed Breakfast Biscuits are filled with eggs, sausage and cheese for a delicious low carb start to your day.
Ingredients
For biscuits:
(If using Carbquik) 2 cups Carbquik
2/3 cups water (more if needed)
2 tbsp butter, melted
For filling:
1 tbsp butter
1 lb breakfast sausage
1/2 yellow onion, diced
1/2 cup cheddar cheese
5 eggs
1/4 cup green onions (optional)
1 tsp smoked paprika (optional, I like the flavor this adds)
1–2 tbsp chili oil or 1 tsp hot sauce of choice (optional)
salt and pepper, to taste
Instructions
To make filling:
- In a pan over medium heat, add 1 tbsp butter and then diced onion. Cook for 3 minutes until onion is starting to soften and become translucent.
- Add breakfast sausage to the pan. Break up with a spatula and cook 5-7 minutes until browned and cooked through.
Meanwhile, whisk eggs in a bowl. Add to the pan with sausage and onion once sausage is browned. Mix everything together. - Cook until eggs are done and fluffy. Season with paprika, salt and pepper. Mix.
- Once eggs are cooked, remove pan from heat. Mix in green onions and chili oil or hot sauce (if using). Set aside.
To make stuffed biscuits:
- Preheat oven to 350 degrees.
- First, make your biscuit dough. In a bowl, combine 2 cups Carbquik and 2/3 cups water. Mix to combine but be careful not to over mix.
- Roll out biscuit dough using cling wrap or parchment paper then use a cup, bowl or metal ring mold to cut out circular shapes.
- Once your circles are cut, add a spoonful or two of the sausage mixture to them, top with a sprinkle of cheese. Top with other biscuit half. Press edges together (you can use a fork if necessary).
- Brush the tops of the biscuits with melted butter.
- Cook for 15 minutes until biscuits are flakey and golden brown.
- Top with chives, if desired.
Anita Gutierrez says
What are the macros on this recipe?