If you’re looking for a way to switch up your breakfast, I’ve got you covered! These little sausage patties have the sweet and savory thing going on and the lemony kale brings a nice little healthy zippiness to the meal. This, along with some avocado on the side, is an egg-free but still low carb, high protein way to start your day!

Serves 4-6 

Directions: 

Preheat the oven to 375 degrees. Combine the sausage seasonings in a small bowl. I like to use a mortar and pestle to grind up the fennel seeds with everything else. You could also use a coffee grinder. Or if you’re able to buy ground fennel seeds that’s even easier! Combine the mixed up seasonings with the rest of the sausage ingredients, reserving 1 tbsp of the oil for the pan. 

Heat an oven-safe skillet over medium heat. Form the meat into small patties and then brown on both sides for 2-3 minutes per side. Place the skillet in the oven and finish them off for 10 minutes or until cooked through. 

Meanwhile, prep the kale by rinsing, ripping the leaves off, and chopping them up. Zest the lemon and mince the garlic. When the sausage is finished, remove them from the pan and toss in the garlic to the pan. If the pan needs some more oil, add some but there will probably be a decent amount left from the meat. Allow the garlic to cook for 30 seconds or so and then add in the chopped kale. The pan may be hot enough that you don’t even need to have the burner on but if it isn’t, cook the kale over medium-low heat. Add in the lemon zest and juice of half the lemon. Add salt and pepper. Taste, and if you think it needs more zip, add the juice from the rest of the lemon!

Put the sausage patties back in the pan and serve!