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Sausage and Egg Casserole

Satisfying Sausage and Egg Casserole for Weekend Mornings

Delight in this Sausage and Egg Casserole, perfect for weekend breakfasts with a satisfying blend of flavors.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 150

Ingredients
  

For the Batter
  • 2 cups Almond Flour Can substitute with coconut flour for gluten-free option.
  • 1/2 cup Maple Syrup Acts as a natural sweetener.
  • 1/4 cup Cocoa Powder Ensure it’s unsweetened.
  • 1 tsp Baking Soda Can substitute with baking powder.
  • 1/2 cup Vegan Butter Use solid coconut oil if preferred.
  • 1 cup Chocolate Chips Use dairy-free chips for vegan option.
Mix-Ins (Optional)
  • 1/2 cup Nuts Like Walnuts or Pecans, for extra crunch.
  • 1/2 cup Dried Fruit Like Cranberries, for a unique twist.
  • 1 tbsp Peanut Butter For extra richness.

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine almond flour, cocoa powder, baking soda, and a pinch of salt in a mixing bowl.
  3. Cream together vegan butter and maple syrup until smooth.
  4. Gradually add dry mixture to wet mixture and fold in chocolate chips.
  5. Drop rounded balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
  6. Bake for 10-12 minutes until edges are firm and centers slightly underbaked.
  7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 180mgPotassium: 60mgFiber: 2gSugar: 8gCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container. Can freeze for up to 3 months.

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