Sausage & Egg Biscuit

Sausage & Egg “Biscuit”…breakfast for any time of day!

I have found my little slice of heaven…

This is an easy and rather filling way to enjoy a very low-carb breakfast sandwich any time of day.  You can eat both now to make it a meal (like I usually do).  Or you can enjoy one now, and save one for later (or share with a friend…your call!).

If you store the second one in an airtight container, I’d recommend eating it within one day or freeze it.  If you freeze it, thaw it in the fridge overnight.  Egg can be fickle when reheated.

It took me a couple attempts to get the “biscuits” just right.  It was so worth the patience.  These are now a staple for me and sometimes I just pan toast a couple slices with butter and savor every tasty morsel.  And I always top it with more butter…I love butter!

To cut prep time down, you can make a few biscuits ahead of time.  If you do this, I’d suggest slicing then pan toasting before freezing.  The biscuit reheats better this way.  You can make the sausage and egg patties at the time of assembly.

Servings: 2

Prep & Cook Time:  15 mins … you can make a few “biscuits” ahead of time to cut this down to 10.

Here’s what you need:

  • 2 sausage patties
  • 1/2 tablespoon of bacon grease
  • 3 large eggs  (1 for biscuit and 2 for the folded egg in the sandwich)
  • 1 tablespoon coconut flour
  • 1 tablespoon almond flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 tablespoon Heavy Whipping Cream
  • pinch of Himalayan Pink Salt
  • 1/4 cup grated cheddar cheese
  • 1 tablespoon minced scallion (you can use fresh herbs such as rosemary or basil as well…but if you sub out herbs for the scallions I’d use 1 teaspoon vs the tablespoon.  Herbs are much more robust in flavor than the scallions.)


In a small skillet brown the sausage patties over medium heat.  I use a cast iron skillet.

While those are sizzling, crack one (1) egg in a coffee mug (I used a ramekin).  Add the olive oil and heavy cream.  Scramble the wet ingredients with a fork.

Now add the dry ingredients one by one.  Mix thoroughly into the dough with the fork.   Start with each of the flours, then the baking powder, then the salt.  It can get clumpy, if needed add a couple more drops of olive oil.  Once the dough is a dense, sticky consistency, fold in thoroughly the cheese and scallions (optional but so worth using).

Microwave for 1 minute 30 seconds, then check the middle for doneness.  You can eyeball it (it will still look wet) or use a toothpick which should exit clean.  My mixture took 2 minutes to completely cook.  Once done, set on counter to cool a bit.

All the while tend to the sausage patties for browning both sides.  Once done, remove from pan and set aside for final assembly.

Using the same pan from cooking the sausage, thoroughly melt the bacon grease.  Crack the remaining 2 eggs into a bowl for mixing.  Pour eggs into the melted grease.  Move mixture around to thoroughly cover the pan’s bottom.  You can also add any fresh herbs, salt & pepper and even some more cheese and scallions to this mixture.  Allow time for the eggs to firm up and get almost done in the middle.  Flip the egg patty and brown that side for a moment.  With your spatula, cut the egg patty in half, then fold in half.  Remove and set aside with the sausage patties.

Remove the “biscuit” from the ramekin or mug…use a knife to scrape the sides for ease of removal.  Cut the “biscuit” into 2 thick or 4 thin slices.  Pan “toast” the biscuits in the skillet.  Brown them to your liking.

Serving suggestions:  Plate the biscuits as either 2 open-faced biscuits (2 slices total) or 2 sandwiches (4 slices total).

C/F/C/P breakdown*:

Servings:  2.  Each serving is 1/2 the biscuit recipe with 1 sausage patty and 1 egg.  You can divvy it up any way you like it.  As either 2 thick slices of biscuit for an open-faced sandwich or 4 thinner slices for a traditional sandwich.  Or one big ol’ sandwich.  You do it your way!

One serving = Calories: 466; Fat: 41g; Carbohydrates: 2g Net (which is total carbs minus fiber); Protein: 20g

*values estimated from online calculators

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