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. ** (see note below)
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 total.
Bake 15-18 minutes.
Notes
*Ranch seasoning: If you are gluten free the Hidden Valley ranch salad dressing mix is gluten free, the dip mix is not labeled gf.**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.