Keto Stuffed Breakfast Biscuits #keto #breakfast

Our keto hotdog rolls will get the entire family up toward the beginning of the day. Fathead batter with melty cheddar and breakfast wiener. Ideal for the individuals who are not an enthusiast of eggs! Stop and eat all week.

This recipe is made with a form of fathead batter. I am certain you have known about it! In the event that you haven't, it is a low carb and keto inviting, gluten free form of batter that works extraordinary for pizza, move, bread and of course rolls! Fathead batter uses dissolved mozzarella cheddar as the "gluten" to hold the mixture together. The flour is normally almond or coconut.

In the event that you are longing for a morning meal sandwich, you need to try these keto frankfurter bread rolls Fathead mixture scones that are loaded down with breakfast wiener and cheddar! These are a generous breakfast alternative, and ideal for the individuals who need to skip eggs!

The Fathead batter is without gluten and made with almond flour! They are keto and low carb endorsed! These stuffed bread rolls are extraordinary to make early, and after that snatch and go when you are in a surge! I try to keep close by frequently in light of the fact that life can get riotous, and I need to have great breakfast choices for myself and family!

Also try our recipe Easy Keto Pizza Bites

Keto Breakfast scones embracing gooey, melty cheddar and breakfast wiener. Ideal for the individuals who are not an aficionado of eggs! Stop and eat all week.

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.