I was diagnosed with autoimmune disease almost a year ago and I’ve felt incredibly better by following a modified autoimmune protocol and making sure to eat enough protein in the morning per my doctor’s recommendation.
At first, it was difficult to get enough protein first thing in the morning and I was getting tired of leftover cold fish or tuna so I was trying to find egg-free breakfast recipes that could be made ahead of time.
Since some of the ingredients in store bought sausage (even organic) aren’t recommended on a strict autoimmune plan, I started making my own sausage.
Breakfast Burgers?
I wanted to find a way to get extra nutrients in at breakfast and my friend Mary suggested adding maca to her breakfast muffins (here’s her recipe). I experimented with adding this and some other healthy foods and supplements to a breakfast sausage recipe and these breakfast burgers were the result. If you want a hands-off breakfast recipe, her maca muffins are a great one.
I needed one that I could make really quickly on busy mornings, so I modified them into patties or “breakfast burgers” as my children named them.
Here’s what to do:
Breakfast Burger Recipe
Servings
Ingredients
- 2 lbs ground pork (or ground beef)
- 1 tsp salt
- 1 tsp black pepper (omit on autoimmune program)
- 1 tsp dried ground sage
- 1 tsp thyme
- ½ tsp red pepper flakes (omit on autoimmune program)
- 1 tsp dried fennel (chopped)
- 1 TBSP maca powder
- 1 TBSP collagen powder
Instructions
- Combine all ingredients in a large bowl and mix well.
- Form into small patties.
- Cook over medium heat in a skillet for about 4 minutes on each side until center is no longer pink. TIP: I brown the sausage on one side, flip, and add 1/2 cup of water to the skillet. The steam helps cook the sausage all the way through and prevents sticking.
Nutrition
Notes
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What do you make for quick breakfasts?
Katie, I absolutely love your Wellness Mama Cookbook. I have a question though. In your, “Simple Sausage Balls” recipe, how many cups of cheese equals 10 oz. of grated cheddar? Thanks.
I know it’s difficult having to be so restrictive in food choices. I have IBS and upper GI problems, and finding foods that won’t upset either or both conditions is challenging. When I read your ingredients list, I just had to smile: someone else knows what it’s like to have to take apart recipes. I just kind of figured out on my own and through some reading that those same spices bother me also. Eggs used to be a problem too, but I’ve been experimenting by putting them in pancakes. I’m not sure yet if this is a good idea. Protein is a challenge, isn’t it? Everything has to be meat oriented with no egg. I sort of panic when I haven’t gone to the store and realize that there’s no protein for breakfast. I am able to eat almond butter, though. In a pinch, I spread some on a banana and get to the store ASAP! Best to you Katie. I know it must be difficult to stay focused on your diet while taking care of your family too.
I was told not to eat maca because it’s a goitrogen. I have hashimotos and do my best to steer clear off those foods for my thyroid. But I was just reading up on “Gelatinized Maca” and was wondering your thoughts on that. Supposedly it removes the starch and is appropriate for those with compromised digestive systems and autoimmunity
I make breakfast muffins and this is the best way to make them. For a tin of 12 muffins, have enough cheese and meat to fill them full and about three-quarters of an egg per muffin. It is really slightly less than that and you do not want to over fill because the egg will cook over and make a mess. The trick is, use shredded cheese because it helps the egg cook higher and look like a real muffin. I made these for years with sliced cheese and only when I had just shredded cheese did I use it and the results were great. I usually go w/ a slice of sausage and a 1/4 strip of cooked bacon w/ a favorite cheese. Do not add anything to the eggs but whip them well so they pour easily.
Bake at 350 for 15-20 mins (depending on your oven). They will come out puffed up and deflate a little depending on how much you have filled the tins. The nice part is, you can put these into the fridge and have breakfast ready all week. The kids can help assemble them and everyone can make their own with the ingredients. Only downfall for me is that I take them to work and the only real way to heat them up is in the microwave. If you are at home, you could steam them to reheat or bake but you do not want to overbake. I accidently did one time and they were inedible! Enjoy!