Mustard Free Whole30 Salsa Verde Pork Breakfast Patties
Bright, smoky, and packed with bold flavor, these ground pork breakfast patties are the kind of morning meal that makes you actually want to get out of bed. The spice blend — cumin, smoked paprika, dried oregano, and garlic powder — gives each patty serious depth, while a quick blender salsa verde made from fresh tomatillos, jalapeño, cilantro, and lime juice cuts right through the richness with a tangy, herby punch. Store-bought breakfast sausage and condiments are notorious for sneaking in mustard or mustard-derived ingredients, so making your own from scratch here is a genuinely smart move. Every single ingredient is straightforward and easy to verify, which means you can cook with total confidence. The technique is simple but effective — a hot skillet and a patient sear deliver that deeply browned crust that makes a homemade patty so satisfying. Spoon the salsa verde right over the top or keep it on the side for dipping, and you've got a breakfast plate that feels restaurant-worthy without any of the guesswork.
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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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