Mustard Free Whole30 Smoky Paprika Pork Breakfast Patties
These smoky, herb-laced breakfast patties are the kind of morning protein that actually makes you want to get out of bed. Ground pork gets layered with smoked paprika, crushed fennel seeds, sage, and a hit of garlic and onion powder — a spice blend that delivers serious depth without a single drop of anything from a bottle you'd have to scrutinize. For anyone navigating a mustard sensitivity, store-bought sausage patties are a genuine minefield, with mustard flour or mustard seed hiding in seasoning blends and cured meat products. Making your own from scratch with this straightforward ingredient list puts you completely in control. The avocado oil gives each patty a beautifully golden, slightly crisp crust, while the thumb-dimple trick keeps them flat and even as they cook through. They're Whole30-compliant and naturally free of grains, dairy, and fillers, so they fit a clean-eating morning without any compromise on flavor. Batch-cook a full skillet and you've got a week of satisfying breakfasts ready to go.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 1 ½ tsp smoked paprika
- 1 tsp fennel seeds, lightly crushed
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried sage
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ¾ tsp salt
- 1 tbsp avocado oil
Instructions
- 1
Combine the ground pork, smoked paprika, fennel seeds, garlic powder, onion powder, dried sage, black pepper, red pepper flakes (if using), and salt in a large mixing bowl. Mix with your hands until the spices are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
- 2
Divide the mixture into 8 equal portions and press each into a round patty about 3 inches wide and 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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