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:
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1 lb ground pork
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1 medium zucchini
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1 tsp garlic powder
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1 tsp salt
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1/2 tsp sage (or 1/2 tsp poultry seasoning)
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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)
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1 tsp fennel seeds
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1/4-1/2 crushed red pepper flakes
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1/2 tsp white or black pepper
For the Perfect Soft Boiled Egg:
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4 eggs
Directions:
For the Zucchini Breakfast Sausage:
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Shred the zucchini on the large hole part of a box grater, salting and patting dry with paper towels.
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Add to a large bowl with the ground pork, sage, garlic powder, salt, pepper, poultry seasoning, fennel seeds, and red pepper flakes.
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Mix thoroughly with your hands until the spices are well incorporated.
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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.
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Form meat into 2 tbsp patties, flattening to allow for even cooking.
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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:
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Bring a pot of water up to a rolling boil.
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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.
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Cook the eggs for exactly 6 minutes for soft boiled.
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Transfer to an ice bath and let cool completely before peeling.
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Top with some salt and everything but the bagel seasoning and enjoy!