Eggless Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are bold, smoky, and packed with real flavor — the kind of morning meal that actually keeps you full and satisfied. Ground pork gets seasoned with cumin, smoked paprika, oregano, and garlic powder before being seared in avocado oil until deeply browned on both sides, building that irresistible crust you want from a great breakfast patty. The homemade salsa verde — blitzed tomatillos, jalapeño, fresh cilantro, and lime juice — comes together in minutes and adds a bright, tangy kick that cuts right through the richness of the pork. Since breakfast sausage and patties at the store often sneak in fillers, binders, or additives that don't fit a clean eating approach, making your own from scratch puts you completely in control of every ingredient. There are no eggs involved at any stage, so this works beautifully whether you're avoiding eggs by choice or necessity. The whole thing comes together in one skillet with minimal cleanup, making it genuinely weekday-friendly despite tasting like something you'd order at a brunch spot. Spoon that salsa verde generously over the top and you've got a plate that looks as good as it tastes.
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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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