Bek’s Breakfast Banquet- 8/8

When you hear the term “English breakfast” what is the first image that comes to mind? For me, I imagine loads of sausage, bacon, baked beans, fried potatoes and eggs in a plate much too large for the average person. While the prospect of such a breakfast on a daily basis sounds all too tempting, it also sounds like the most dangerous cholesterol trap on the planet.  That combined with America’s love affair with bacon, having any sort of meat for breakfast does seem a little scary.

With that being said, moderation is the key towards any healthy lifestyle and the calories that meats provide does play a part in our brain growth, according to multiple anthropologists, biologists and other scientists in various fields of study. It is also worth mentioning that meat does contain protein, a necessary element in our daily diet.

So, for the final breakfast bite, I have two sausage recipes from that provide either a leaner alternative to their greasy counterparts or as something to just mix up your morning breakfast meat selection.

Low-Calorie Turkey Sausage Patties

2 Patties per Serving | Yields 4 Servings



  • 1large egg yolk
  • 1teaspoon extra virgin olive oil
  • 1teaspoon sage
  • 12teaspoon ground paprika
  • 12teaspoon salt
  • 14teaspoon ground black pepper
  • 8ounces ground turkey breast


  1. In a mixing bowl, combine the egg yolk, oil, sage, paprika, salt and pepper with a fork.
  2. Crumble the turkey into the bowl with a fork or clean hands; combine thoroughly.
  3. Shape the ground turkey mixture into 8 patties.
  4. Place the patties in a single layer on plate or work surface.
  5. Coat both sides lightly with vegetable cooking spray.
  6. Heat a large non-stick skillet over medium-high heat.
  7. Place patties in skillet and cook for 3 minutes or until browned.
  8. Flip and cook for about 4 minutes or until cooked through.
  9. Reduce heat if patties are browning too quickly.

Pork Tenderloin Breakfast Sausage

2 Patties per Serving  | Yields 4 Servings

© Martha Stewart


  • 8 ounces pork tenderloin, ground or 8 ounces ground pork
  • 1 tablespoon minced red onion
  • 12teaspoons minced garlic
  • 12teaspoon dried thyme
  • 14teaspoon ground sage
  • 14teaspoon cayenne
  • 14teaspoon pepper
  • 14teaspoon salt


  1. Mix all of the ingredients in a bowl.
  2. Divide into 4 portions and shape into patties.
  3. For Preparing and Eating Immediately: Cook in non-stick skillet for one to two minutes per side until cooked through. May spray pan with cooking spray if desired.
  4. For Freezing: Can be frozen in individual uncooked portions. I, however, make several batches at once and freeze after being fully cooked.
  5. For Preparing Frozen Patties: Heat up the patties in the microwave either from frozen or thawed out state between a paper towel.


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