Annie Holmes
Try this Annie Holmes recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon baking powder
- 1 cup shredded cheddar cheese
- 1 egg, beaten
- 1/2 cup almond flour
- 1 pound sausage cooked and drained (plain and spicy work w
- 4 ounces of cream cheese
- 1 (1 ounce) package hidden valley ranch seasoning (i the dip mix is not labeled gf)
- 1/3 cup ground flax meal
- Carbohydrate 18.7899365233784 g
- Cholesterol 451.09123497002 mg
- Fat 110.544995170364 g
- Fiber 5.73704991030693 g
- Protein 56.4579952099112 g
- Saturated Fat 53.0600294020207 g
- Serving Size 1 1 recipe (831g)
- Sodium 1288.67312651701 mg
- Sugar 13.0528866130715 g
- Trans Fat 9.84573819924672 g
- Calories 1269 calories
Preheat oven to 350 degrees.Cook your breakfast sausage, drain and set it aside to cool slightly.When the sausage has cooled add it to a mixing bowl and combine with the cream cheese until there are no cream cheese clumps left.**It is important to make sure the sausage is not too hot before continuing as it will cook the egg when you add it in the next step**Stir in the Ranch seasoning mix, almond flour, flax meal, baking powder, shredded cheddar and egg.Grease a baking sheet and using a small cooking scoop place the sausage balls on the tray.I had 30 balls totalBake 15-18 minutes.
