Rice Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are bold, satisfying, and packed with smoky, cumin-forward flavor that makes mornings feel worth getting up for. Ground pork gets seasoned with oregano, smoked paprika, garlic powder, and a touch of red pepper flakes before being seared in avocado oil until deeply browned on both sides — the kind of crust that makes a patty genuinely craveable. The homemade salsa verde brings everything to life with bright tomatillos, jalapeño, fresh cilantro, and a squeeze of lime, blending into a chunky, tangy sauce that cuts right through the richness of the pork. For anyone navigating a grain-free morning routine, this is the kind of recipe that proves you are not missing out. There is no filler, no starch, no hidden grain — just clean, whole ingredients doing exactly what they are supposed to do. Store-bought breakfast sausage and jarred salsas can be full of surprises, so making both components from scratch here gives you total control over what ends up on your plate. Spoon the salsa verde generously over the top or keep it on the side for dipping — either way, this is a breakfast that actually keeps you full and tastes like something you would order at a restaurant.
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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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