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Eggs & Homemade Breakfast Sausage.JPG

Eggs & Homemade Breakfast Sausage

Active Time: 30 minutes / Cook Time: 12-15 minutes / Total Time: 35 minutes

Makes 2 servings, plus leftover sausage for the freezer


  • 1 lb. ground pork
  • 1 tablespoon maple syrup
  • 1 tablespoon finely chopped fresh sage OR 1 teaspoon dried sage
  • ½ tablespoon finely chopped fresh thyme OR ½ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¾ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½-2 tablespoons ghee, divided
  • 4 eggs
  • 2 tablespoons chopped fresh chives
  • 2 handfuls baby spinach, roughly chopped
  • Pinch sea salt
  • Ground black pepper to taste


  1. Preheat the oven to 200°F. Place a sheet pan in the oven.
  2. In a large bowl, mix the pork with the next 6 ingredients (through black pepper). Form into 3” patties of about 2 tablespoons each.
  3. Heat 1 tablespoon ghee in a large skillet over medium heat. Add half of the sausage patties and cook until browned, about 3 minutes. Flip and cook another 3 minutes until the other side is browned and the patties are cooked through. Transfer to the sheet pan in the oven to keep warm and repeat with the remaining patties, adding ½ tablespoon ghee if the pan is dry.
  4. While the sausage patties cook, in a medium bowl, whisk together the eggs, chives, spinach, pinch of salt and black pepper to taste. Add 1 tablespoon water and whisk again to combine. Set aside.
  5. Transfer remaining cooked sausage patties to the oven. Wipe out the skillet, place back over medium heat, and add ½ tablespoon ghee. When it has melted, add the egg mixture and let cook 1 minutes. Using a silicone spatula, push the eggs from the outer edge in toward the center, forming large curds. Let cook another minute and repeat. Repeat pushing the eggs toward the center and letting the uncooked egg run onto the pan until there are no uncooked eggs left.
  6. Divide the eggs evenly between two plates, along with 2 sausage patties per person. Serve.
  7. Package the remaining sausage patties in an airtight container and freeze for future use. Defrost in the refrigerator 24 hours prior to use.