Low Carb Cheddar Sausage Stuffed Bagels

• Gluten free

• Meat

  • 8 oz Sweet italian sausage, cooked

• Produce

  • 1 tsp Garlic powder

• Refrigerated

  • 12 Eggs

• Canned Goods

  • 1 cup Protein powder

• Baking & Spices

  • 1 tsp Baking powder
  • 1/3 cup Bob's red mill coconut flour, Organic
  • 1/4 cup Bob's red mill flaxseed meal, Organic Whole Ground
  • 1 tsp Italian seasonings
  • 1/2 tsp Sea salt

• Dairy

  • 1 cup Cheddar
  • 1/3 cup Sour cream

Found on sugarfreemom.com

Description

Ingredients

• 12 eggs
• 1/3 cup sour cream
• 1/4 cup Bobs Red Mill Organic Whole Ground Flaxseed Meal
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/3 cup Bobs Red Mill Organic Coconut Flour
• 1 cup protein powder
• 1 cup shredded cheddar
• 1 teaspoon Italian seasonings
• 1 teaspoon garlic powder
• 8 ounces sweet Italian sausage, casings removed, cooked, crumbled

Directions

• Preheat oven to 350 degrees F.
• In a stand mixer blend the eggs and sour cream until combined.
• Whisk the flax, salt, baking powder, coconut flour and protein powder together in a bowl.
• Slowly pour dry mixture into wet in the mixer.
• Combine cheddar cheese with Italian seasonings and garlic powder in a small bowl.
• Stir in 1/2 of the cheddar cheese and seasoning mixture into the batter in the mixer.
• Grease 2 donut pans with olive oil cooking spray.
• Pour batter evenly into each.
• Spoon 1/2 of the cooked sausage crumbles into the batter of each.
• Sprinkle the rest of the cooked sausage crumbles over the top of each bagel .
• Bake for 20 minutes.
• Remove from oven and add the rest of the shredded cheese over each bagel.
• Bake another 5 minutes.
• Cool slightly then using a knife, loosen around the edges of each bagel and in the center.
• Enjoy warm or refrigerate and reheat for 30 seconds to a minute in the microwave.

Nutrition