Makes 8 servings

Ingredients:

1 Italian chicken sausage link, casing removed and diced
1/3 C broccoli florets, small dice
1/3 C red bell pepper, small dice
3/4 C almond flour
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp fresh thyme
2 large eggs
1 1/2 C shredded Mexican Style cheese, divided

Directions:

1. Preheat oven to 375 and line a baking sheet with parchment paper
2. Saute sausage until brown then set aside.
3. Use the same pan to saute the broccoli and red peppers until softened, set aside to cool.
4. In a large mixing bowl, combine the dry ingredients – almond flour, baking soda, sea salt, and thyme.
5. In a smaller bowl, whisk the eggs then fold in 1 C shredded cheese.
6. Pour egg and cheese mixture and sausage, broccoli, and peppers into the dry ingredients. Fold to combine.
7. Form 1/4 C of the mixture into a ball then press patties on parchment paper. Sprinkle with remaining cheese.
8. Bake for ~10 minutes or until cooked through and biscuit edges are crispy.

Notes:

There’s a lot of flexibility in this recipe. You can sub ground turkey for the sausage or omit altogether for a vegetarian biscuit. Play with flavors by swapping in other veggies like garlic, onions, or jalapeno peppers in place of bell pepper and broccoli.

These also freeze and reheat well.