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Basic Breakfast Sausages


  • 1 lb ground turkey or pork
  • 1/2 cup green onion or yellow onion (chopped)
  • 1 tbsp fresh sage (chopped)
  • 1 tbsp fresh rosemary (chopped)
  • 1 tbsp fennel seed
  • 1 tsp fresh thyme (stems removed chopped)
  • 1 tsp celtic of Himalayan sea salt
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper (optional)
  • 2 tsp coconut oil (ghee, or avocado oil for sautéing)


  • Cook peas according to package directions (do not drain). Pulse in a food processor (or nutribullet) with cooking water, scallions, lime juice (to taste), add and a pinch of salt to a coarse purée. Season with salt.
  • Stir together curry powder, salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
  • Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops, turning once, until browned and just cooked through, about 4 minutes Transfer with tongs to a clean plate. Serve scallops over pea purée.


Make a double batch a freeze off at least half of the patties! When ready to eat, pull out a frozen patty, pop it in a skillet and warm it through with fresh sautéed greens or veggies. Having these patties on hand is a lifesaver when you didn’t make it the store or have time to food prep. You can feel confident that you are starting your day and your blood sugar off with a solid breakfast.
Build your balanced breakfast sausage meal:
Option 1: 1-2 cups of pre-roasted or sautéed non-starchy vegetables
· Swiss chard leaves and stems
· Curly kale – sautéed in coconut oil or ghee with a generous amount of salt until crispy
· Radish greens, halved baby radishes, green onion
· Roasted watermelon radishes ( sliced into ½ inch thick rounds and halved)
· Sautéed yellow squash, zucchini, and green onions
· Asparagus, sliced mushrooms, and chives
Option 2: Breakfast Salad ( I love to crumble the sausage over the salad in a breakfast bowl)
· 1/3 cup blueberries or blackberries, 1-2 cups Mache lettuce, green onions, raw high-quality olive oil, sea salt, lime
· 1/3 cup sliced strawberries, 1-2 cups arugula, green onions, raw high-quality olive oil, sea salt, and lemon juice
Option 3: 1/2 cup roasted starchy vegetable
· sweet potatoes with rosemary
· winter squash ( butternut, kabocha, delicata, acorn)
· parsnips, carrots, and leeks
· beets (save the greens for sautéing!)