Keto Breakfast Sausage (Dairy-Free Low-Carb Patties)

Store-bought breakfast sausage almost always has something extra in it, a filler, a sweetener, or preservatives you cannot pronounce. These keto breakfast sausage patties skip all of that and still taste like the sausage you grew up eating.

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I mix finely chopped bacon right into the ground pork here, which adds fat and flavor without leaning on cream or nuts to do it.

This is a Sunday meal-prep staple for me, since it freezes well and covers breakfast for weeks at a time.

Chef Jenn’s Take on Breakfast Sausage

Most homemade breakfast sausage recipes lean on ground pork alone, and the result is fine but a little dry once it hits the skillet. Pork breakfast sausage is not naturally fatty enough to stay juicy through a hard sear on its own.

I mix finely chopped bacon straight into the ground pork before forming the patties. That extra fat bastes the sausage from the inside as it cooks, so you get a juicier patty without adding cream, egg, or any binder that would drag in carbs. It also means these patties work for anyone avoiding dairy or nuts, since neither one shows up anywhere in the recipe.

Fennel seed is the ingredient people skip because they do not have it on hand, but it is what makes this taste like actual breakfast sausage instead of a plain seasoned pork patty. Crush it slightly between your fingers before adding it, so it releases more flavor than whole seeds sitting in the mix.

What You’ll Love About Breakfast Sausage

• It freezes well enough that a double batch covers weeks of breakfasts instead of just one.
• It skips the fillers and added sugar that show up in most store-bought breakfast sausage.
• It works for dairy-free and nut-free eaters without any substitutions needed, since neither one is in the recipe to begin with.

Ingredients

• Ground pork – Lean ground pork works well but use what you have.
• Bacon – Finely chopped and mixed straight into the meat, for extra fat and flavor.
• Garlic powder
• Dried sage
• Dried fennel seeds
• Paprika
• Dried thyme
• Salt and pepper – Season to taste.
• Oil – For cooking the patties in the skillet.

How to Make Keto Breakfast Sausage

Scroll down for the full recipe card with exact measurements and printable instructions.

Finely chop the bacon and mix it with the ground pork. Add the garlic powder, dried sage, dried fennel seeds, paprika, dried thyme, and salt and pepper. Mix well with your very clean hands or a large spoon.

Form 12 round and flat fairly thin patties from the ground pork mixture. 1/3-inch thick works well – they’ll shrink when cooking.

Heat the oil in a large skillet over medium-high heat. Cook the sausage rounds until golden-brown on the outside and until the internal temperature reaches 165°F.

Serve these as a part of a delicious keto brunch or breakfast.

Make It A Meal

I round this out with eggs most mornings. My Egg Bites with Spinach and Cheese or my Eggs Benedict both work well alongside these patties.

For a grab-and-go option, I also use these patties in my Keto Breakfast Sandwich with Sausage.

Storage

Store cooked patties in an airtight container in the fridge for up to 4 days. To freeze, wrap tightly and store in a freezer bag for up to 3 months. To reheat from frozen, wrap in a paper towel and microwave for about a minute to defrost, then another minute or two to heat through.

Frequently Asked Questions

WANT EVEN MORE EASY KETO DIET RECIPES?

I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:

• Thick and luscious Salmon Chowder
• Grilled veggies – I love how versatile this recipe is!
• This amazing cauliflower dish
• Meaty sausage Parmigiana