So can you tell bread was one of my favorite things before living a low-carb lifestyle? I’m telling you, I could turn anything into a sandwich. Sandwiches – no one in particular – were my favorite food and I’d have them often. That’s why so many of my last meal remixes have included keto bread. It must be a craving coming to test my will.
Today, I put a twist on one of my favorite college brunch items: sausage and cornbread. The original recipe comes from an old friend and roommate. With a single box of Jiffy cornbread mix, baked over cooked, crumbled breakfast sausage, the epic breakfast dish is ready when golden brown.
Instead of using the keto bread recipe to make biscuits or buns, I spread the uncooked dough over spicy crumbled sausage I’d prepared in the skillet. I doused the sausage with cayenne pepper, black pepper, and Italian seasoning as it sizzled in the heat, so this dish was going to have just the right amount of kick. If you can make it spicy? Make it spicy. Let the dish bake until golden brown and spread REAL butter over the top before letting it rest. After about ten minutes, cut and serve with sugar-free syrup.
This looks like a heavy meal, right? I was pleasantly surprised at how light the meal was; the complete opposite feeling of the one you have after eating the original recipe. I had two pieces in the beginning and felt completely satisfied – not too full – after I’d finished them. We love to make this and bake the mixture in cupcake baking sheets. You get the perfect single serving if you make it this way. Side item? Scrambled eggs and spinach cooked in bacon fat.
Yum. Absolutely, yum.
