You guys. Because we're not dummies, we loooove breakfast sausage. And now, we can inhale it guilt-free, because this one's homemade. Make a double batch of these little babies, freeze, then thaw on a morning when you could use a real (and healthful!) treat.  

Makes 4 servings 

What you need

1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon crushed fennel seeds
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
1 pound ground pork
3 tablespoons Tessemae’s Lemon Garlic plus additional for serving
1 Vidalia onion, thinly sliced
8 eggs, lightly beaten
8 cups salad greens
2 ripe avocados, pitted and sliced
2 cups roasted sweet potatoes (or Big Batch Roasted Sweet Potatoes)

 
What you do

1. Stir together sage, salt, fennel seeds, black pepper, and crushed red pepper. Add pork and work spice mixture into meat until very well blended.
2. Scoop out ¼-cupfuls of mixture and flatten into about ¼”-thick patties.
3. Heat 1 tablespoon Lemon Garlic in a large nonstick skillet over medium-high heat and cook patties until browned, about 2 minutes per side. Remove from pan and set aside.
4. Reduce heat to medium and add 1 tablespoon Lemon Garlic and onions to pan and cook, stirring often, until softened, about 6 minutes. Remove from pan and set aside.
5. Reduce heat to medium-low and add remaining 1 tablespoon Lemon Garlic to pan, then stir in eggs. Cook eggs, stirring gently, until large curds form. Remove pan from heat.
6. Arrange salad greens in serving bowls. Divide sausage patties, onions, eggs, avocado and sweet potatoes between bowls. Drizzle more Lemon Garlic over each bowl and dig in.