Lactose Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are bold, smoky, and packed with 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, giving you that irresistible crust without a drop of butter or cream in sight. The bright, tangy salsa verde made from fresh tomatillos, jalapeño, cilantro, and lime juice cuts right through the richness of the pork and pulls the whole plate together beautifully. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — just real, whole food that happens to work perfectly for anyone avoiding lactose. Breakfast sausage from the store is often a minefield of fillers and hidden dairy derivatives, so making your own patties at home puts you fully in control. The salsa verde comes together in a blender in under a minute, which means the whole dish is genuinely weekday-friendly despite tasting like something you'd order at a brunch spot. Spoon that salsa generously — it's the move.
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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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