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Pigs in a Paleo Pouch

Pigs in a Paleo Pouch

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    8 h 40 m
Lora

Lora

Tasty high-protein, low-carb breakfast idea. Easy to make and I like making my own sausage because I know what's in it! These will keep and re-heat well. Make them on Sunday and eat them as a quick 'grab-and-go' during the week.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 289 mg
  • 96%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
  3. Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
  4. Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.
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chd

3/1/2014

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