Made with simple ingredients, this Whole30 Breakfast Sausage is the perfect kid-friendly recipe for easy meals that taste great. Make it ahead of time for quick breakfasts or healthy dinners! 

Whole30 Breakfast Made Easy! 

I don’t know about you guys, but when it comes to following a Whole30 diet, I do my best to make my life as easy as possible! That means I’m always looking for simple recipes that the whole family can enjoy. Luckily, throughout the years, I’ve discovered and created quite a few tasty meals that have become staples in our household such as Whole30 Fried Rice, Easy-Peasy Whole30 Chicken Salad, and Crispy Rosemary Chicken and Potatoes. They’re so good, I forget they’re even Whole30, but the best part is my kids love them, too! 

However, while I tend to have lunches and dinners covered, I often find myself struggling to find healthy breakfast options that aren’t full of carbs and don’t take years to prepare, especially during the school year. I mean, sure, I could always make separate meals and send the boys off with something easy like cereal or toast. However, that would only lead to more dishes for me and an energy crash for them, and we can’t have that! So, when a wave of inspiration hit, I got in the kitchen and got to work creating a nutritious recipe for everyone to eat. You guys, I think I hit the jackpot with this one. This Whole30 Breakfast Sausage is made with just a handful of ingredients, high in protein, great for meal prep, and super versatile so we never get bored! 

Sounds too good to be true, right? I promise it’s not, but you’ll have to see for yourself! 

Ingredients for Whole30 Breakfast Sausage

You’re going to think I’m joking when you see the ingredients for this recipe, but I’m serious! All you need is some protein and flavor, and you’ll be on your way to eating breakfast. Take a look below to see what I used. 

Pork – For the best results, it is best to use ground pork. 

Seasonings – Of course, you can use whatever you like best. However, I opted for a little sweet and spicy combination with dried sage, salt, pepper, thyme, garlic powder, onion powder, red pepper flakes, and just a pinch of nutmeg! 

Whole30 Breakfast Sausage Pinterest image

How to Make Easy Breakfast Sausage

Before I tried this recipe, I always assumed making sausage would be a difficult, messy, and time-consuming task. Luckily, I couldn’t have been more wrong! In fact, it might be the easiest recipe I’ve ever made! Here’s how it’s done: 

Mix. In a small bowl, mix together all of the seasonings. Then, in a separate large bowl, add the ground pork, and sprinkle the seasoning on top. Using your hands, mix the pork and seasonings together, making sure to evenly distribute the seasonings. 

Form Patties. Split the pork into 6 equal pieces, and roll them into balls before flattening them between your palms to create patties. Unlike thick burgers, you want your sausage to be as flat as possible in order for them to cook evenly. 

Fry. Heat a large skillet over medium heat until hot, and add the patties in batches depending on how many your skillet can hold at a time. Just remember you don’t want them to touch or they will stick together! Fry the patties for 4 minutes on each side or until their internal temperature reaches 165 degrees Fahrenheit. 

*Oven Option: No skillet? No problem! Simply preheat your oven to 400 degrees, place the pork patties in a shallow baking pan, and let them bake for 18-20 minutes, making sure to flip them over halfway through cooking. 

Serving Suggestions

I love this Whole30 Breakfast Sausage because of how versatile it is to serve! In all honesty, we’ve been known to eat it on its own as a quick breakfast or snack. However, if you want to make a full meal out of it, the options are pretty much endless. Here are a few of my favorite ways to serve it: 

Do I Have to Use Pork?

Not at all! I like pork, because the fat content helps add flavor. However, you could also use ground chicken or beef. Just keep in mind that the taste and texture will vary based on the different protein flavors and fat percentages. 

Easy Storage Tips

If you don’t eat all of your breakfast sausage right away, it’s excellent for meal prep! For the best results, store your patties in an airtight container in the refrigerator for 1-2 days. Or, place them in the freezer for up to 2 months. To prevent them from sticking together, I recommend wrapping each patty individually or placing a piece of parchment paper between them. 

How to Reheat

For the best results, make sure your patties are completely thawed before trying to reheat. Then, place them back on a skillet over medium heat. Or, pop them in the microwave for a minute or two until their desired temperature has been reached. 

More Whole30 Breakfast Recipes

That’s all for now! I told you this recipe was going to be quick. I hope you love it as much as I do! Do you have any breakfast recipe go-tos? Let me know in the comments below! 

Of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week! 

In the meantime, enjoy!


Paleo Butternut Squash Soup with Crispy Pork

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: dinner, lunch
Cuisine: American
Keyword: comfort food, dinner, kid-friendly, lunch, meal prep, paleo, soup, whole30
Servings: 6


For the Soup:
  • 1 large butternut squash peeled seeded and diced into 1.5 inch cubes
  • 2 large carrots peeled and cut into 1.5 inch cubes
  • 3 Tablespoon extra virgin olive oil divided
  • 2 Tablespoon ghee or avocado oil
  • 1 large yellow onion cut into ½ inch pieces
  • 1 large granny smith apple cut into ½ pieces
  • 3 garlic cloves minced
  • 2 Tablespoons fresh thyme
  • 4 cup chicken stock
  • 1 bay leaf
  • 1 cup coconut milk or Nutpods unsweetened *see notes
  • Salt and pepper to taste
For the Pork:
  • 1 pound ground pork
  • 1 Tablespoon olive oil + more if needed
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  • Preheat oven to 425 degrees F
  • Line a baking sheet with parchment paper and then place the carrots and squash on top. Drizzle with 2 Tbs olive oil, pinch of salt and pepper, using your hands to ensure everything is evenly coated. Roast about 45-50 minutes until the vegetables are browned and fork tender
  • Heat a large pot or Dutch oven, over medium heat, then add 1 Tbsp olive oil and the ground pork, salt and pepper, cooking until brown and crispy. If the fat renders too quickly, you can add another 1 Tbs olive oil to assist in the crisping process, remove and set aside on a paper towel lined plate
  • In the same pot or Dutch oven, add 1 Tbs olive oil, onion and apple, and cook, stirring until fork tender, and the onions have caramelized. Add the garlic, thyme and cook, stirring frequently, so they garlic doesn’t bur. Add the stock and bay leaf, bring to a boil. Reduce to a simmer for about 15 minutes, then remove and discard bay leaf
  • Carefully add the squash and carrots to pot, using an emersion blender to blend until smooth. If you don’t have an emersion blender, you can work in batched blending in a high-pressure blender. Once smooth, stir in coconut cream until fully incorporated. Salt and pepper to taste
  • Ladle the soup into bowls and top with the crispy pork and fresh thyme
  • Enjoy

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