Carnivore Breakfast Ideas
Breakfast sausage recipe, sandwiches, and Scotch eggs
Although most of what I eat is meat and eggs I do still dabble in some plants. I like food, I like a variety of flavors, but I also like feeling great so I tread lightly. Carnivore purists may want to avoid the rosemary and oregano I use to make my breakfast sausage.
Once upon a time I wanted to be a chef. I didn’t choose the carnivore lifestyle because I don’t like food. I LOVE FOOD! Focusing on animal protein though keeps my joint pain and stiffness away. It’s a thing. I’ve helped more than 1 person in their 70’s get rid of their joint pain by changing their diet.
The Perfect Breakfast For High Blood Sugar
If your circadian rhythm (wake and sleep cycle) is working properly cortisol and blood sugar should already be high in the morning. Eating a high fat high protein breakfast won’t affect your blood sugar much and you’ll feel full much longer than if you had a sugary breakfast.
Before I went carnivore I tried autoimmune paleo for a couple of years. It’s a stricter version of paleo that eliminates anything that has the potential to cross the gut barrier triggering an autoimmune response.
When I think of breakfast sausage I always think of Jimmy Dean sausage. That's the flavor I grew up with and I've always been disappointed when I've ordered sausage in a restaurant that didn't taste like theirs. When I set out to create a breakfast sausage their flavor is what I was aiming for.
Many sausages contain "spices" which could really be anything, paprika is common, and paprika is a nightshade that is avoided on the autoimmune protocol. After numerous attempts to get the flavor I wanted I am finally happy with this AIP breakfast sausage.
If you’re actively following virtually any cleaner attempt at eating Jimmy Dean breaks the rules. For some it doesn't matter but if you’re one of us sensitive types a cheat often means a reaction that could last for days. I love your sausage flavor Jimmy Dean but it's simply not worth not feeling well. The ingredients on the original roll of sausage are:
INGREDIENTS: PORK, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: CORN SYRUP, SALT, SPICES, SUGAR, MONOSODIUM GLUTAMATE, FLAVORINGS.
The only ingredients in the list above that I can tolerate are: pork, water, and salt. I understand that companies fear someone will steal their recipe but I REALLY need to know what the spices and flavorings are. Although I grew up eating their sausage I can't eat it anymore due to the MSG (monosodium glutamate). About 20 minutes after eating MSG I develop a congested cough, headache, funny taste in my mouth, and I feel like I simply need to go to bed. It's one of those things that I never eat.
Corn syrup is likely from GMO corn, spices and flavorings could literally be anything because they don’t claim they’re natural, and sugar on top of corn syrup?? Really??
The autoimmune protocol is all about healing the intestinal lining so nightshade and seed spices are not allowed.
Furthermore I need to know how the pork is raised. If it spent its life in a cramped cage unable to turn around then that isn't something I want to support with my money. We also feed some atrocious things to pigs like Skittles. Mostly though we feed them (and chickens) so much corn and soy their fatty acid profile is high in linoleic acid. Linoleic acid is the component of vegetable oils that make them so toxic. Read more here
Since I'm working on gut health I don't want a dose of antibiotics. That is my other motivation to making my sausage, I know where the pork came from.
Autoimmune Paleo Breakfast Sausage Recipe
I know the nutritional yeast might sound weird but it does give it a certain je ne sais quoi. Either way, it’s fine with just oregano and rosemary too.
Ingredients
2 lbs ground pork
2 tsp salt
2 tsp nutritional yeast
1 TBSP oregano fresh or dried
1 TBSP rosemary fresh or dried
Instructions
In a bowl combine all the ingredients with your hands until mixed thoroughly. I know the nutritional yeast sounds weird but trust me. There is just a bit and it gives a hint of a cheesy flavor. If this isn't something you typically use in your kitchen buy a bit from the bulk section in your local health food store instead of a large container.
Form the sausage and brown both sides in a skillet over medium-medium/high heat. Alternately you can cook these in the oven at 400F for 20 minutes. Place them directly on a baking tray lined with parchment and slide them in the oven.
I love recipes that have multiple uses.
If you have any sausage leftover you can cut it up and sauté it with some vegetables for a quick dish.
Although eggs are not AIP they are one of the first introductions. So if you tolerate them you can try Scotch Eggs or the “Breakfast Sandwich” shown below.
Scotch Eggs
Begin by making hard-boiled eggs. The best no-fail technique I’ve discove for making hard-boiled eggs is to put the eggs in a pot of water and bring to a boil. Cover the eggs with at least 1 inch of water. When the pot begins to boil cover it with a lid and turn off the heat. Use a timer and let them sit for 13 minutes. When the timer goes off rinse them with cold water. Sometimes I’ll let them sit in cold water and add ice to cool them off quickly.
When it comes to keeping the shell from sticking to the egg I’ve read many suggestions. Cook them with baking soda; Cook them with vinegar; Use old eggs instead of new eggs. I’ve tried the baking soda and vinegar, separately of course, but I didn’t notice much of a difference. Someone suggested using a pin to poke a hole into the space at the bottom of the egg to help the baking soda penetrate the membrane. I can’t say whether it was better or not. The one suggestion that has always been true for me is new vs old eggs. Older eggs have always peeled better than those I just picked up at the store. I also find that cracking them while ther’re still warm and in the cold water seems to help too.
To make the scotch egg wrap a peeled egg in breakfast sausage. I have found that you need at least 1/4 lb per egg to fully wrap the egg and prevent any holes from forming while it bakes. Once the eggs are wrapped pop them into a 375 F oven for 25 minutes and then increase the oven to 400 F and brown the exterior 5-10 minutes.
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I enjoy my scotch egg with mustard which is also not AIP but is an early reintroduction on the protocol.
Carnivore Breakfast “Sandwich”
To make this “Sandwich” scramble 2 eggs separately to make “the bun”. If you don’t have an egg ring I have used the ring from a mason jar in the past. The mason jar ring isn’t as heavy so you’ll have to hold it down with the spatula when you first pour in the egg so that the egg doesn’t run out from under the ring. If you use a mason jar ring put the top side down first because it makes it easier to remove the egg when you flip it over. As the bottom of the egg begins to cook occasionally stir it until the egg looks pretty set. We’re not making scrambled eggs so you want it to set up as one piece but you also want the liquid from the top to make its way to the bottom so that it gets cooked.
Then loosen the edges of the egg from the ring, remove the ring, and flip the egg over to cook the top. (The egg should be mostly cooked at this point.) I have tried greasing the inside of the ring to keep the egg from sticking but much like trying to cook eggs in a stainless steel pan a little inevitably sticks.
After you cook the second egg put a piece of sausage between the two eggs and enjoy!
Originally posted on jennifermichelle.co, February 27, 2017 @ 22:43