To quote the bard, “a sausage biscuit by any other name……” would taste as sweet. 🙂 A tasty new way to use my wonderful gluten-free focaccia bread recipe. You’ll be happy to know you CANNOT taste the flax meal in this bread either!
TIP: If you are not gluten-free, I find 1 T. oat fiber improves this bread’s taste and texture greatly. But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.
This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally. This bread would not be suitable for Paleo.
½ c. almond flour
¼ c. golden flax meal
¼ c. plain whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1 c. grated Monterrey Jack cheese
½ c. grated Mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 T. water
1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)
1 T. oat fiber (optional)
TOPPING: 5 oz. browned sausage + 1 c. more shredded cheese of your choice
DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using). Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan with parchment paper. You can also use a non-stick pan. I would not recommend silicone, as this won’t brown as nicely on your Silpat. Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″. Batter will be about ¼” thick. Sprinkle on cooked sausage and then the mozzarella shreds. Lightly press down on the toppings so they embed slightly into the batter. Pop pan into 350º oven and bake for about 15-20 minutes or until dry to the touch in center and lightly browned on the edges. . Cool a few minutes and cut evenly into 9 slices and enjoy! When totally cool, store in plastic bag in your refrigerator.
NUTRITIONAL INFO: Entire sheet contains: 2113 calories, 164 g fat, 30.6 g carbs, 13.8 g fiber, 16.8 g net carbs, 142 g protein, 3334 mg sodium (divide by number of servings you cut)
If cut into 9 portions, each serving would contain:
235 calories, 18.2 g fat, 3.4 g carbs, 1.53 g fiber, 1.87 g NET CARBS, 15.73 g protein, 370 mg sodium
3 thoughts on “Sausage Breakfast Focaccia”
Must I use the protein powder? I am gluten free but I also am on the fodmap diet for Irritable bowel. I get so much protein already. Would I have to increase something else to make up for it? Thank you.
I would think you could increase the almond flour and have something edible, but it will not be as good as my recipe. Just so you know subs are an experiment that may or may not work when it comes to baked goods. Main dishes and sides are much more forgiving when it comes to subs than baked goods. Hope that works for you though.
Believe me, I know! I can’t eat rice, and you should see what hoops I have to jump through to make gluten free baked goods work. Thank you though.