Sausage Breakfast Cookies
Start your day off right with these savory and satisfying Sausage Breakfast Cookies! Packed with hearty ingredients like ground breakfast sausage, rolled oats, and shredded cheddar cheese, these protein-rich breakfast bites are a deliciously unique twist on classic morning eats. A touch of maple syrup adds just the right balance of sweetness to complement the savory flavors, while a quick prep and bake time make them perfect for busy mornings. These grab-and-go breakfast cookies freeze beautifully, making them a convenient option for meal prepping. Whether you're enjoying them fresh out of the oven or reheated for a quick snack, they deliver bold flavor and wholesome fuel in every bite.
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Recipe Information
Ingredients
- 8 ounces Ground breakfast sausage
- 1.5 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Shredded cheddar cheese
- 3 tablespoons Maple syrup
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Milk
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large skillet, cook the ground breakfast sausage over medium heat until fully browned and cooked through, breaking it into crumbles with a spatula. Drain any excess grease and let the sausage cool slightly.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, salt, and black pepper. Stir to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, milk, and maple syrup until smooth.
Add the cooked sausage, shredded cheddar cheese, and the wet ingredients to the bowl of dry ingredients. Stir until a thick, slightly sticky dough forms. If the dough seems too dry, add an extra tablespoon of milk.
Using a cookie scoop or your hands, portion the dough into 12 evenly sized balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Flatten each ball slightly with the back of a spoon or the palm of your hand to form cookie shapes.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the cookies feel firm to the touch.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store leftover cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat in the microwave before serving, if desired.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 44.8 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1058 mg | 81% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1367 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
