Low-Carb Egg Puffs are fast and simple to make and can be made ahead of time. Ever since I went Keto to increase my fat-burning capabilities these Low-carb eggs puffs have been in my breakfast rotation.
In a large mixing bowl, whisk together coconut flour, garlic powder, salt, and baking powder.
Stir in the cheese, greens, and sausage. To cut down on dishes the same whisk can be used ;)
Bake 400° F for 15-20 minutes (depending on your oven), until the edges just start to brown.
*I keep a bag of power greens in my freezer for smoothies and baking. This allows me to buy in bulk and they never do bag. Freezing also makes some of the nutrients more bioavailable. Once the leaves are frozen I crumble them up
** Organic Frozen breakfast sausage is a great timesaver. I just take it out of the freezer and cut into 1/4 inch pieces.