Breakfast Sausage Patties

Breakfast Sausage Patties served with guacamole

Breakfast Sausage Patties served with guacamole

Breakfast is probably my favorite meal of the day.  Something about the herb-rich, savory taste of sausage coupled with velvety scrambled eggs.  Or a “kitchen-sink” egg scramble where I stir-fry all the vegetables sitting in my refrigerator then throw in the eggs towards the end.  Yum yum yum.

Breakfast sausage patties is probably one of my favs.  Save yourself money and make your own at home — its pretty easy and if you enjoy cooking, you more than likely already have the spices stocked in your pantry. If not, then a quick trip to the grocery store is in order!

Store-bought sausage usually contain suspect ingredients that may alter our health such as chemical preservatives like nitrates and nitrites as well as MSG – a flavor enhancer that has been known to cause certain reactions in sensitive people such as headaches, nausea, weakness, and rapid heart beat.  Not to mention, many of the already-made sausage brands are made with low quality ingredients and include common allergens such as gluten, soy, and dairy.  Totally not worth it!

For this recipe for breakfast sausage, I used ground beef as my meat.  Feel free to use pork, chicken,  turkey or a combination of your choice.  You can make the meat mix ahead of time and refrigerate for up til 1 week or freeze for up to 3 months before cooking.

Enjoy these paleo sausage patties as part of breakfast or, post-workout food, or for a protein-rich easy, on-the-go snack option.

Breakfast Sausage Patties

Ingredients (makes 8 patties)

  • 1 pound ground beef (or ground meat of choice)
  • 1 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon dried rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/2 Tablespoon coconut oil (or fat of choice)

.breakfast sausage ingredients


1.  Place ground meat in medium bowl with all the spices.

Raw meat with spices

2.  Mix together by kneading with hands, making sure to fully incorporate the spices into the meat.

raw meat with spices mixed in

3.  Shape and form 8 evenly sized, round meat patties.

spiced meat formed into patties raw

4.  Heat pan on medium heat and add coconut oil.  Fry the patties for about 5 minutes on each side making sure patties are no longer pink in the middle (roughly 10 minute total cook time).  Turn off heat.

raw frying in pan

sausage flipped after 5 minutes

5. Plate patties.  Enjoy.

breakfast sausage patties

Breakfast Sausage Patties - Stacked

breakfast sausage patties with guacamole breakfast sausage patties topped with guacamole

What do you think? Comment below because I really want to hear from YOU about the foods I prepare & share, from my kitchen to yours.  

Pan-Grilled Rib-Eye Steak

Ribeye Steak & Kale

Ribeye Steak & Kale

Steak makes me happy.  As a person who dabbled in vegetarianism for 18+ months of my life, I had no idea what I was missing.  Prior to my my craze for steaks and after my stint in vegetarianism, my protein of choice was chicken and fish.  Nothing wrong with these options, however life became a bit more livelier when steaks entered the scene.  My favorite cut is Rib-eye followed closely by the New York variety. These cuts are a bit fattier than sirloin and filet mignon — which are also tasty in their own right.

The best steaks I’ve ever had are the ones I’ve prepared. True story. I do not intend to brag, in fact I get a bit disappointed when I put down $30+ for a restaurant prepared steak and upon one bite, realize that it fails miserably in taste compared to what I can make at home for less than half the cost.  And survey says:  home-prepared steaks taste better than restaurant steaks!  There is a valid explanation for this people:  my steaks = grass-fed, pastured; most restaurant steaks = commercial  grain fed.  When cows eat the food nature intended for them to eat (grass), they taste better.  Grass-fed meat is worth the extra price when it comes to taste, tenderness, nutrients (more omega-3s), and ethics (human farmers vs. machines & chemicals).  If you have not made the switch to  grass-fed meat yet, I dare you to take this challenge:  purchase a grass-fed steak and a commercial grain-fed steak and prepare this recipe using both steaks.  Taste and tell me what you think.  Be forewarned: once you go grass-fed you won’t go back!

This pan-grilled steak recipe is simple, easy, and delicious.  Enjoy it with a side salad or sauteed greens.

Pan-Grilled Steak

Ingredients (makes 1 steak; multiply ingredients by # of steaks prepared)

  • 1 steak (cut of choice), 1 inch thick – (I used Ribeye)
  • 1/2 Tablespoon coconut oil (or fat of choice)
  • 1/2 teaspoon sea salt, divided for each side
  • 1/2 teaspoon black pepper, divided for each side
  • sprinkle of dried thyme, on each side
  • sprinkle of dried sage, on each side


Steak ingredients

Steak ingredients


1.  Season steak on both sides liberally with seasonings.

steak seasoned raw

Seasoned Raw Ribeye

2.  Heat stainless steel or cast iron skillet on medium-high heat. Add coconut oil.

3.  Once oil is heated, add steak.

4.  Let steak cook on one side for 3 minutes (do not move or poke holes in steak).

5.  After 3 minutes, flip steak being careful not to poke holes so that juices will not leak.  Continue cooking for another 3 minutes.

6.  Turn off heat, immediately remove steak from pan and put on plate.

steak done

Ribeye – done

7.  Let steak sit for 5 minutes to absorb juices before cutting.  Steak will be medium-rare.  If you prefer well-done, cook for 2-3 minutes longer per side.

Medium Rare Ribeye Steak

Medium Rare Ribeye Steak

Enjoy with a side of vegetables.  I ate mine with sauteed kale. Yum.

Pan-Grilled Ribeye w/ Sauteed Kale

Pan-Grilled Ribeye w/ Sauteed Kale

Bon Appétit!

What do you think? Comment below because I really want to hear from YOU about the foods I prepare & share, from my kitchen to yours.