Last January, my husband and I followed the popular Whole 30 diet. I was curious to see if I felt an energy surge like so many Whole 30 devotees report and Scott just likes to do some kind of cleanse every January.
All you have to do to make homemade sausage is combine these ingredients in a food processor: 2 lbs. ground pork (not lean), 1 garlic clove, 2 tsp. dried sage, 1/2 tsp. dried thyme, 1 tsp. salt, and 1 1/2 tsp. pepper. Process just until combined. I use an ice cream scoop to spoon mounds onto wax paper that I press into patties and freeze.
I found the key to satisfying breakfasts on Whole 30 was planning ahead like this. The sausage and spinach mixture keeps beautifully for several days in the fridge so once that’s done it really doesn’t take any longer than just frying your eggs. This also makes a great lunch or dinner, but I especially love having a way to work some extra veggies into my breakfasts, where I don’t usually eat quite as many vegetables.I’m not actually doing Whole 30 right now but judging by the flood of #whole30 in my Instagram feed, I’m guessing a lot of you are :) I’d love to hear any of your favorite healthy breakfast favorites too – even not following a diet, I find it kind of easy to get stuck in breakfast ruts.