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Biggest Loser Breakfast Sausage

Season and prepare ground pork for a healthier option for this breakfast staple.

Biggest Loser Breakfast Sausage Photo
Nutrition Facts (per patty): 72 calories, 12 g protein, 1 g carbohydrates, 2 g fat (less than 1 g saturated), 37 mg cholesterol, trace fiber, 101 mg sodium
Yield: 4 sausage patties



  1. In a medium mixing bowl, combine the pork, onion, garlic, thyme, sage, cayenne, black pepper, and salt. With clean hands or a fork, mix well.
  2. Divide the mixture into 4 equal parts. Shape each into a ball. On a sheet of waxed paper, flatten one ball into a 4 inch-diameter patty. Repeat with the remaining balls.
  3. Place any patties that won’t immediately be cooked in a single layer or stacked between sheets of waxed paper in an airtight plastic container. Refrigerate for up to 3 days or freeze for up to 1 month.
  4. To cook, select a skillet that’s the appropriate size to hold the patty or patties to be cooked in a single layer.
  5. Set the skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.
  6. With an oven mitt, briefly remove the pan from the heat to mist with olive oil spray. Set the patty or patties in the pan. Cook for 1 to 2 minutes per side, or until just starting to brown and no longer pink inside.
  7. Serve your breakfast sausage immediately.

Source: Chef Devin Alexander for Biggest Loser Cookbook