During my first Whole 30, I scoured Pinterest for recipes. I fell in love with so many of the recipes that I have been cooking them ever since. One of my absolute favorites is a super simple breakfast sausage by Jay's Baking Me Crazy. I have adapted the recipe to accommodate my personal tastes. While you can use ground turkey or ground chicken, I personally think the ground turkey tastes better. Also, I enjoy the flavor of fennel and crushed red pepper flakes so I increase both to a full teaspoon of each. All of the spices that go into the seasoning are listed in my post "the cleanish life starts with breakfast."
1 pound ground turkey
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon sage
1 teaspoon fennel
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
The breakfast sausage is a crumble and very versatile. You can incorporate it in omelettes, breakfast bowls, frittatas, etc.
MEAL PREP: When I make this breakfast sausage, I make two to three pounds at one time. I will use some in egg muffins, I will place a portion in a tupperware in the fridge to incorporate into omelettes and breakfast bowls during the week and I will place the remainder in ziplock bags in the freezer. The key to freezing is that it needs to be in a zip lock bag so that you can easily break off just as much as you need. If you store in a container in the freezer it is more likely going to freeze as one big block and it will be much harder to just pull out a little at a time.
I most commonly make the breakfast sausage as a crumble but I have also made patties out of the mix. First mix the seasoning with the turkey then form patties, like you would meatballs, then place in the oven for 15 to 20 minutes at 375 degrees. The exact time will depend on how big and thick you make your patties. So be sure to check that they are done!
So how do I use this breakfast sausage?
I love making frittata cups for quick and easy breakfasts or for my mid morning snack. I use this breakfast sausage crumble in my frittatas all the time. Frittata cups are also a great way to use veggies that are leftover from dinner or just sitting in your fridge.
Lots of people make frittatas in a big casserole dish, I prefer using cupcake pans because
1. they are more cooked through and less soggy
2. they are perfect little servings
3. the kids can get in on the act and everyone can create their own flavor
Egg Mix: Depending on your personal preference, you can use egg whites only, whole eggs or a combination of the two.
My kids like the basic zucchini, breakfast sausage and egg white mini muffin that I do.
Allow the egg muffins to cool in the pan long enough so they start pulling from the sides but remove after five minutes so they do not get soggy from the condensation.
Favorite Egg Muffin Combinations:
Apples, cherries, cinnamon and sea salt
Breakfast sausage and zucchini
Prosciutto, tomatoes and spinach
Spinach, tomatoes and onions
THE POSSIBILITIES ARE ENDLESS!