Zucchini Breakfast Sausage (Whole 30)
ZUCCHINI BREAKFAST SAUSAGE😍
Whether you’re trying to sneak in some extra veggies for your kids (or yourself), these meal prep friendly breakfast sausages will have you looking forward to breakfast all week long 😋 also a great alternative to those on Whole30 that don’t wanna eat an egg for breakfast ever again🙌🏽
Makes 4-5 servings.
Ingredients:
For the Zucchini Breakfast Sausage:
1 lb ground pork
1 medium zucchini
1 tsp garlic powder
1 tsp salt
1/2 tsp sage (or 1/2 tsp poultry seasoning)
3/4 tsp poultry seasoning (or sub for sage, thyme, rosemary, and marjoram OR your favorite spice blend if your spice cabinet is a little limited)
1 tsp fennel seeds
1/4-1/2 crushed red pepper flakes
1/2 tsp white or black pepper
For the Perfect Soft Boiled Egg:
4 eggs
Directions:
For the Zucchini Breakfast Sausage:
Shred the zucchini on the large hole part of a box grater, salting and patting dry with paper towels.
Add to a large bowl with the ground pork, sage, garlic powder, salt, pepper, poultry seasoning, fennel seeds, and red pepper flakes.
Mix thoroughly with your hands until the spices are well incorporated.
Get a cast iron nice and hot and grease with some avocado oil. Take a small teaspoon of meat mixture and cook 1-2 min per side and taste to adjust for seasoning.
Form meat into 2 tbsp patties, flattening to allow for even cooking.
Cook each patty for 2-3 minutes per side until a nice crust has developed on each side. You will likely have to do this in batches to avoid crowding the pan.
For Perfect Soft Boiled Eggs:
Bring a pot of water up to a rolling boil.
Slowly lower in the eggs all the way into the water with a slotted spoon, ensuring not to crack the egg. If your water is boiling too fast, reduce the heat to a simmer, lower the eggs, and then bring back up to a boil to avoid cracking them.
Cook the eggs for exactly 6 minutes for soft boiled.
Transfer to an ice bath and let cool completely before peeling.
Top with some salt and everything but the bagel seasoning and enjoy!
