These paleo and Whole30 4 ingredient pumpkin breakfast sausages are the healthy eggless breakfast option, with a perfect balance of pumpkin flavor. A high-protein way to start your day, and a pumpkin-lover’s dream.
YOU GUYS. I’m 150% obsessed. I try not to sound like a broken record when I promote a recipe that I seriously love, because I understand the word ‘obsessed’ is used far too often in my writing. But even food bloggers have favorite recipes, and this is one of them (honorable mention to my other favorites like this easy paleo greek chicken skillet, Whole30 sloppy Joe bowls, Whole30 smoky sweet potato zucchini burgers, 5 ingredient Hawaiian chicken burgers, Whole30 Tuscan chicken spaghetti squash…ok, ok I’ll stop. But I could go on).
Annnnyyyyway, I pinky promise, cross my heart, I love these 4 ingredient pumpkin breakfast sausages. I fully admit, I’m that OCD pumpkin crazy lady in the fall and I freaking love everything pumpkin. But let’s be real, most ‘pumpkin’ things are either a.) totally unhealthy and packed with sugar or b.) in baked goods. So God Bless all you Whole30’ers doing a 30-day challenge in the midst of pumpkin season. Seriously, I feel for you.
Which is why I had to create a pumpkin creation that delivered that pumpkin fix you’re dying for, all while staying compliant. You might think pumpkin in a breakfast sausage is an odd combo, but lemme tell ya – it’s an AWESOMELY AWESOME combo.
And what’s not to love when you can have an eggless breakfast sausage made with only four ingredients? I’m not knocking on eggs (if you know me, you know I eat eggs pretty much every single morning), but I hear all too often Whole30’ers sick of eggs every.single.day. Even though I don’t totally understand you (aren’t eggs like, life?), I do want to serve you. And these 4 ingredient pumpkin breakfast sausages are how I’m doin’ it.
4 Ingredient Pumpkin Breakfast Sausages
I have three little secrets with this creation that I feel compelled to share.
- These are freezable. Freeze-worthy. Freezetastic. Whatever your word for awesomely perfect sausage patties you can make now and freezer for later. Which basically means you can have them on rotation all fall, then when March hits and you’re dreaming of pumpkin again, you won’t have to call around your local grocery stores to see if they still have pumpkin puree BECAUSE YOU FROZE 3 DOZEN! There’s nothing more glorious than that.
- These are baby-friendly. 4-teeth-approved. Babetastic. Whatever your word is for a slam-dunk protein source you can give to the little one. I created these babies (no pun intended) when my littlest only had 4 teeth. Since these patties are softer, due to the pumpkin puree, it’s a great option for the little ones with just a handful of teeth (but have the hang of ‘gumming’ or attempting to chew food. As for my toddler? DEVOURED.
- I could (and considered) calling these ‘3 ingredient pumpkin sausages’, because the dates are optional. Not a fan of a little sweetness in your patty, omit them! You’ll still get that beautiful hint of pumpkin flavor. But I admit, once you have the dates incorporated into the sausage, it’s pretty much ‘died-and-went-to-heaven’. Just sayin’.
So many selling points! But so little persuasion needed once you sink your teeth into one of these perfectly pumpkin’ed breakfast sausages.
Looking for a few other Whole30 breakfast inspiration? Check out this caramelized onion and butternut squash crustless quiche, balsamic ground turkey and apple breakfast hash, meaty marinara squash and eggs, and these paleo pizza egg cups.Print
4 Ingredient Pumpkin Breakfast Sausage Patties (paleo + whole30)
- Yield: 6-8 patties 1x
- 1 pound lean ground pork
- 3/4 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 4 medjool dates, pitted and finely chopped
- Combine the pork, pumpkin puree, pumpkin pie spice, and chopped medjool dates in a large bowl
- Form in to 6-8 patties
- Heat a medium or large skillet over medium high and spray or lightly coat with oil of choice. Place the patties into the pan and sear 3-4 minutes per side, until cooked through
- If freezing, allow patties to cool completely, then cover individually in plastic wrap and freeze for up to 4 months