Whole30 Breakfast Sausage Patties

Whole30 Breakfast Sausage Patties are juicy, savory, and little sweet! These no egg Whole30 sausage patties are great for lunch and dinner, too!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, add ingredients from ground meat to pepper. Use your hands or a wooden spoon to mix/combine them well. The filling will seem loose as there are no eggs.

Step 2

Line a baking sheet pan with parchment, use a cookie scoop to scoop out 15-16 meatballs. Grease your hands with ½ tbsp olive oil - this will help bind the meat together and also prevent it from sticking to your hands - and form them into mini patties, about ½-inch (1.27 cm) thick per patty.

Step 3

To pan fry, preheat a large frying skillet until it feels warm when placing your palm near the surface, about 2-3 inches (5-7cm) away. Add 1.5 tbsp oil, swirl it around the pan. Cook the patties in separate batches. Try not to over crowd the skillet. Fry the first side over medium heat about 3 minutes and the flip side for another 3 minutes or until cooked through. Add more oil, if need be.

Step 4

Serve hot or warm. You can enjoy it without any dipping sauce or try my Whole30 ranch yogurt dressing!

Step 5

NOTES

Step 6

NOTES: My cookie scoop is a medium size about 3 tbsp per scoop.

Step 7

You can test the salt level by pan frying a small bite before forming into patties. I use 0.5 tsp salt because prosciutto is quite salty. If you aren’t adding prosciutto, I would adjust the salt quantity to 0.75 tsp.

Step 8

If you can’t have or can’t find certain ingredients, please scroll up the post to see detailed swap suggestions under “Recipe variations”.

Step 9

If you want to make-ahead and/or freeze it for later, please scroll up the post to see detailed recommendations under “how to cook the patties”.

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