Blueberry Breakfast Sausage

It's not uncommon for people get a week through the Whole30 and begin to cringe at the thought of eating another egg for breakfast. I feel people mostly choose eggs for because they can be prepared to eat fairly quickly, and since most of us are strapped for time when it comes to the first meal of the day, it seems logical to choose something easy.

What if I told you that you could prep a week's worth of an eggless breakfast in 30 minutes? With my Blueberry Breakfast Sausage, you can do just that. They can be cooked ahead of time and frozen. The morning you're ready to eat them, you pull some out of the freezer bag, reheat them in the microwave for 2-4 minutes on HIGH and voila! Add some carrot sticks to your plate and you have a Whole30 breakfast that will keep you full all morning and still allow you to get out the door on time to get your kids to school. Speaking of kids, they will love these sausages, too, so you might want to make a double batch.

Prep Time: 15min if freezing uncooked, 35min if freezing cooked.
Serves 4-6

*    1 lb ground chicken
*    1/2 cup frozen (no need to thaw) or fresh blueberries, whole
*    1 tsp rubbed sage
*    1/4 crushed red pepper
*    1/4 tsp paprika
*    1/2 tsp salt
*    1/4 tsp dried thyme
*    1/4 tsp ground coriander
*    1/4 tsp nutmeg
*    1/4 tsp pepper
*    Coconut oil, for cooking
*    2 large Carrots, peeled and cut into strips

1.    Place all ingredients in a large bowl and combine throughly with your hands.
2.    Shape into individual patties (you should get about 8).
3.    If freezing for later, place individual raw patties on a parchment-lined baking sheet, freeze, and then transfer to a freezer bag. You will have to thaw them overnight in the refrigerator before cooking the next morning. Alternatively, you can move on to Step 4, fully cook the patties and freeze them the same way. Then you can just microwave the frozen sausage for 2- 4 minutes on HIGH when you are ready to eat them.
4.    To cook from unfrozen/uncooked: Place the patties in a lightly-oiled skillet over medium heat for 3 min, until browned. Flip over and cook for another 3 minutes. Reduce heat to low, cover, and cook for another 3-5 minutes, until the meat is completely cooked throughout and an instant-read thermometer inserted into the middle of the patty reads 160 degrees F. Serve with a side of fresh carrots sticks.