Keto Breakfast Sausage with Free-Range Eggs
Kickstart your morning with a delicious and keto-friendly breakfast option: Keto Breakfast Sausage with Free-Range Eggs. Made with a blend of ground pork and flavorful spices, these homemade sausages are not only easy to prepare but also free from the carbs and additives found in many store-bought versions. Paired with protein-rich free-range eggs, this breakfast provides a satisfying and energizing start to your day. Perfect for meal prep, these sausages and eggs can be cooked in advance and enjoyed throughout the week.
Equipment
- Mixing bowl
- Frying pan or skillet
- Whisk
- Spatula
Ingredients
- 1 pound ground pork
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon crushed red pepper flakes optional
- 2 tablespoons olive oil or coconut oil for cooking
- 8 large free-range eggs
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the ground pork with salt, black pepper, garlic powder, onion powder, paprika, dried thyme, dried sage, and crushed red pepper flakes (if using). Mix until all ingredients are well incorporated.
- Divide the mixture into 8 equal portions and shape each portion into a patty.
- Heat 1 tablespoon of olive oil or coconut oil in a frying pan or skillet over medium heat.
- Cook the sausage patties in batches, about 4-5 minutes per side, until they are browned and cooked through. Remove the patties from the pan and set aside.
- In the same pan, heat the remaining 1 tablespoon of oil. Crack the free-range eggs into the pan and cook them to your desired doneness (scrambled, fried, or poached). Season with salt and pepper to taste.
- Serve the cooked sausage patties with the eggs. Enjoy immediately, or store in the refrigerator for up to 4 days for easy meal prep.
Frequently Asked Questions About Keto Breakfast Sausage
Nothing needs to. Ground pork with enough fat binds on its own once the salt has drawn out some protein. Mix it thoroughly and let it rest 30 minutes before shaping so it holds together in the pan.
Lean meat. Breakfast sausage wants roughly 20 to 30 percent fat; anything leaner cooks out dry and crumbly. Ground pork shoulder hits that ratio naturally, which is why it is the standard choice.
Yes. Freeze the patties raw on a tray, then bag them once solid so they do not stick together. They keep three months and cook from frozen with a few extra minutes per side.
