Freezer Friendly Breakfast Sausage | PALEO, Whole30

This homemade breakfast sausage is a must-have to keep in the freezer for easy breakfasts!  We heat these up and serve with eggs any style, pre-made Simple Mills waffles (another freezer staple) or sandwiched between a Paleo cornbread muffin- and they are so dang good!  Add these to your weekly (or monthly) meal prep and build your freezer stash-  your future self will thank you!

If you follow me over on Instagram, you've seen me prepping all of the freezer foods & meals before baby's arrival (well, all that I can fit in our pretty small freezer).

One of my favorites I knew I had to have plenty of on hand?  These breakfast sausage patties!

Dinners are not a huge deal for us to make (although I prepped some of those too), and we always cook double to have leftovers for lunch.  But having a prepped breakfast on hand is a game changer for us.

I've made some individually portioned breakfast casserole servings, and those will be great to have on hand too!  But for adding some extra protein to any meal, these sausage patties are just perfect.  They're also handy since my husband & I are often hungry for breakfast at different times.

The flavor is spot on- the perfect blend of salt & pepper, dried herbs, and a touch of sweet heat.  I seriously crave the taste, and love controlling what goes in them!  They're also super budget-friendly compared to buying pre-made frozen sausages.  We use our ButcherBox ground pork which is high quality and so tasty.

Baby boy's "due date" (we'll see if he actually comes by then) is 2 days away.  So having a mega stash of dozens of these in the freezer is making my nesting mama self feel pretty dang good.

Give these a try- whether you're freezing or not, and enjoy!  Read on below for all instructions, and don't forget to leave out the small amount of maple syrup if you make this sausage on a Whole30.

  • 2 lbs ground pork
  • 2 Tbsp maple syrup (omit for Whole30)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp cayenne pepper
  • 1/2 tsp nutmeg
  • light drizzle of avocado oil, for cooking

  1. Using your fingers or a large fork, combine the pork, maple syrup (if using), and spices in a large bowl until just combined (don't overmix).  
  2. Let this sit in the refrigerator for at least 2 hours or overnight for the flavors to come together.  You can cook the patties right away, but the flavor is so much more delicious when it gets a chance to meld.
  3. TO COOK, heat a small amount of avocado oil in a large skillet (just enough to lightly coat the bottom) over medium heat.  Divide the sausage mixture into 12 portions, roll into balls, and flatten into patties.  Cook for 4-5 minutes per side or until browned and cooked through.
  4. TO FREEZE, cool the patties completely in the refrigerator.  Lay them out on a baking sheet in a single layer and wrap with plastic to keep them airtight.  Once frozen, you can stack the patties in a freezer safe bag or airtight container until ready to use.
  5. TO REHEAT, microwave for 20-30 seconds at a time until heated through.  OR Preheat the oven to 325ºF and bake for about 10 minutes, or until heated through.
  6. Enjoy!

  • I love the subtle flavor the maple syrup adds to these sausages, but it's totally fine to leave it out!  Be sure you do if you're making these on a Whole30, or avoiding sugars.

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