Breakfast is set for the week! My mornings are hectic and any prep-work helps, so I made Keto / low carb sausage biscuits for grab and go breakfasts. I used my favorite Carbquik to make these and since it’s packed with dietary fiber, they are super filling.
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Why Carbquik is the Best
You know why I love Carbquik so much? It’s not just that it makes bread-like foods that taste amazing. It’s not just that it’s easy to replicate my former low-carb life recipes. Since going low carb / Keto, it’s often hard to get dietary fiber, and Carbquik (we get it here) is one of the best ways to keep things moving in the right direction if you know what I mean.
Low Carb and Dairy Free
I made mine without cheese. I get so much cheese during the day on Keto that I like to limit the dairy. You could definitely add cheese or veggies to this recipe (that would be amazing, right?) or add some bacon or other sausage flavors for a more meat flavor.
So how do we make these breakfast beauties?
Brown the sausage in the pan.I’ve just used your basic breakfast sausage (watch for sugars!) here.
Mix 6 large eggs and pour the sausage into a bowl. If you like a more eggy texture (more like a sous vide) try 8 eggs and maybe decrease the amount of sausage. I’ve made them so many times that I’ve started to test different options, but this is the basic recipe that I count on every time.
Stir in 1.5 cups of Carbquik. More if you want it to be more “bready”. And yes, based on pics on the Carbquik box you can make (absolutely delicious!!!) pancakes. Keto friends, you can make pizza dough as well – yes, the cauli dough is great, but I like this better. There are a ton of other recipes on the Carbquik box!
Are you using silicone baking cups? If you aren’t you want to get them now. I have two sets and will never use paper liners for baking cupcakes again. Everything pops out so easily. Serve them in your paper liners if you need a fancy serving option, but these silicone liners (we use these) are the best for baking anything you make in a muffin pan.
You can see the biscuits (OK they look more like muffins!) rise a bit, but not too much. You don’t have to worry about how much you’ve filled the liner. Once baked, they cool quickly and they are ready to serve.
If you are considering a low carb lifestyle, it’s become so much easier than it was back in the day. There are so many products and recipes that make the transition nearly seamless.
Nice and bready looking – and bready tasting. Like a muffin / biscuit.
These biscuits store well in the fridge and can be frozen too. I’ve found they do well if you reheat them, but make sure your initial baking time isn’t too long b/c they do dry out – and that would make the reheated ones a little dry.
Ready for the recipe!
- I lb breakfast sausage
- 6 large eggs
- 1 1/2 cup Carbquik
- Preheat oven to 350 degrees
- Brown the sausage over medium heat
- In a medium bowl, mix the eggs
- Pour in the Carbquick, and mix all ingredients well
- Line a muffin tin with silicone muffin mold
- Spoon the mixture evenly into the molds
- Bake at 350 for 16-18 minutes
- Let cool and remove from muffin molds, storing in the fridge or freezer