Beef Free Whole30 Salsa Verde Pork Breakfast Patties
Bright, tangy, and packed with smoky spice, these ground pork breakfast patties are the kind of morning meal that makes you actually want to get out of bed. The seasoning blend — cumin, smoked paprika, oregano, and garlic powder — gives each patty serious depth, while the fresh tomatillo salsa verde brings a punchy, herbaceous contrast that cuts right through the richness. Because the whole recipe is built around ground pork, it's a natural fit for anyone steering clear of beef without having to swap out a single ingredient or compromise on flavor. The homemade salsa comes together in a blender with just tomatillos, jalapeño, cilantro, lime juice, and salt — no jars, no mystery additives, no stress. Searing the patties in avocado oil over medium-high heat gives you that deeply browned crust that makes breakfast sausage so satisfying, and the whole process is straightforward enough for a weekday morning. Spoon the salsa right over the top or keep it on the side for dipping — either way, this is a protein-forward, produce-driven plate that feels indulgent without going off track.
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Learn more →Ingredients
4 servings
For the salsa verde
- 6 medium tomatillos, husked and rinsed
- 1 jalapeño, stemmed and roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp salt
For the patties
- 1 lb ground pork
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp avocado oil
Instructions
- 1
Quarter the tomatillos and place them in a blender or food processor along with the jalapeño, cilantro, lime juice, and 1/2 tsp salt. Pulse until the salsa is slightly chunky but cohesive, about 8–10 short pulses. Taste and adjust salt, then set aside.
- 2
In a large mixing bowl, combine the ground pork, cumin, oregano, smoked paprika, garlic powder, 1/2 tsp salt, black pepper, and red pepper flakes, if using. Mix with your hands just until the spices are evenly distributed — do not overwork the meat.
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