Eosinophilic Esophagitis Friendly Paleo Turkey Breakfast Sausage Patties
Mornings get a serious upgrade when you have a batch of these savory turkey patties ready to go. Ground turkey gets seasoned with sage, fennel, smoked paprika, and a handful of other warm spices, producing a sausage-style patty that tastes deeply satisfying without relying on any of the common trigger ingredients that make breakfast such a minefield for people managing eosinophilic esophagitis. There's no wheat, no dairy, no soy, and no eggs in the mix ā just clean, whole-food ingredients that come together fast. The avocado oil gives each patty a gorgeous golden crust in the skillet, and cooking them to 165Ā°F ensures they're perfectly safe and juicy all the way through. Because you're making these from scratch, you control every single ingredient, which means none of the mystery fillers or preservatives that show up in store-bought breakfast sausage. They're great straight from the pan, and they reheat beautifully if you want to prep a batch ahead for the week.
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Learn more āIngredients
4 servings
- 1 lb ground turkey
- 1 tsp dried sage
- Ā½ tsp fennel seeds, lightly crushed
- Ā½ tsp smoked paprika
- Ā½ tsp garlic powder
- Ā¼ tsp onion powder
- Ā¼ tsp red pepper flakes (optional)
- Ā¾ tsp kosher salt
- Ā¼ tsp black pepper
- 1 tbsp avocado oil
Instructions
- 1
Combine the ground turkey, sage, fennel seeds, smoked paprika, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper in a large mixing bowl. Mix with your hands until the spices are evenly distributed throughout the meat, about 30 seconds ā do not overwork.
- 2
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick.
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