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Now you can have beef for breakfast! Paleo AIP Beef and Apple Breakfast Sausages may be fried as patties or baked as bites. This versatile recipe makes breakfasts, protein snacks and travel easy and delicious!
Convenient to make with just 3 necessary ingredients, this high-protein treat is one more way to enjoy healthful grass-finished beef more often.
This recipe is also great for VAD, Low Oxalate, Low Salicylate, Whole30, Low-Lectin, GAPS and Gluten-free diets. See the Notes section below the recipe for the Keto variation. Either way, this recipe is Low Carb.
Paleo AIP Beef and Apple Breakfast Sausages
Most people don’t eat beef for breakfast. But our family does, and almost every day!
I developed this recipe for our family because we’re on a very restricted diet, but still need new fun foods that are HIGH protein. We eat lots of pasture-raised beef (all day long), and I have two teenage athletes who are always hungry.
To have meat patties with apple, or bites/meatballs, is very welcome with these boys!
Similarly, we are often on the go, so I love the bake and grab option this recipe offers.
Lastly, the flexibility of ingredients! If you happen to be doing low oxalate, low salicylate OR have lots of food restrictions, this recipe can be made without any herbs or spices — and it’s still fantastic!
Ingredients in Beef and Apple Breakfast Sausages
Only 3 ingredients are needed to make this recipe:
- beef
- apple
- sea salt
If you can have a few herbs and spices, the additional ingredients are:
- dried mint
- Ceylon cinnamon (omit for VAD)
- garlic powder (omit for VAD)
You’ll love the simple and perfect outcome.
How to make Paleo AIP Beef and Apple Breakfast Sausages or bites
- Combine all of the ingredients in a large mixing bowl.
- For patties: form into patties, and fry according to directions below.
- For bites or meatballs: line baking sheet with parchment paper (for easy clean-up). Use scoop or hands to form balls, about 2 ounces each. Bake in preheated oven until crispy brown and juicy, about 18 to 20 minutes.
How to store, eat and reheat leftovers
One great thing about this recipe is leftovers are great cold. This makes them great for travel and super convenient for healthy snacks.
To store in the fridge: Seal in a storage container. Refrigerate for up to 4 days.
To freeze: Seal in storage container for up to 3 months.
How to defrost and reheat: Defrost on the counter for up to 4 hours, or overnight in the fridge. Place on baking sheet in preheated 325 degree oven. Bake 15 minutes to reheat.
Paleo AIP Beef and Apple Breakfast Sausages (or Oven Bites)
Equipment
- frying pan
Ingredients
- 1 pound ground beef
- 1 to 1-¼ cups apple peeled and grated, or peeled and cooked, and then mashed. (For low oxalate, low salicylate: use only Golden Delicious or Red Delicious apple, or you may also use peeled pear, but not for VAD.)
- 1 teaspoon dried mint (Omit for LO, LS.)
- ½ teaspoon cinnamon Ceylon, omit for VAD, LO, LS
- 1 teaspoon garlic powder omit for VAD
- 1 teaspoon sea salt
Instructions
- In large bowl, mix together all ingredients well.
- To fry as patties, form into 4"x 3/4" (or 1/2") patties. Place in cold skillet. Once all patties are formed and in the pan, cook over medium high heat.
- Once they start sizzling, cook for one minute, then reduce heat to medium, and cook 3 minutes more. Flip each patty, and cook 4 minutes more. Serve. (Because this is beef, it's okay to cook your patties more or less, according to taste.)
- To bake as bites: Preheat oven to 350 degrees.
- Mix all of the ingredients.
- Bake for 20 minutes (5 minutes more or less according to preference).
Notes
Keto version
For Keto, we use zucchini instead of apple. The sausages turn out flavorful, tender and moist. Beef & Zucchini Breakfast Sausages are also great for Paleo, AIP, fruit-free and the other diets listed for this recipe.Ingredients
- 1 pound ground beef
- 1-¼ cups zucchini, peeled, cooked and mashed
- 1 teaspoon sea salt
Instructions
Follow the same method as outlined above in the main recipe. Use extra fat when frying the patties, as needed.
Nutrition
You can Pin this recipe here:
More beef recipes
As many of you know, I believe grass-finished beef is an important part of a healthy diet for most people. Here are more great Paleo AIP beef recipes:
Kristina Krautblatt says
Do you think unsweetened or homemade applesauce could be used instead of apples?
Megan says
Hi Kristina, I do think it will work, but I haven’t tried it. Let us know if you do how they turn out. 🙂
Nellie says
Great time saving idea Kristina! ~ thank you !!
Chunky applesauce mite add a nice additional texture .
I can see this great recipe taking on many notes of spices & herbs from different countries, too.
Shelby says
The apple + mint combo in this recipe is amazing! Fresh and a great pick me up in the morning!
Janessa says
These beef and apple breakfast sausages are so delicious! Definitely a recipe I plan to make often and have on hand.
Megan says
Great, Janessa! I’m so glad you enjoyed and thanks for sharing!! 🙂
Dorothy says
I tried the zucchini version, but with the bites, like meatballs. I sautéed the zucchini, but didn’t mash it well, so it was interesting trying to mash more with my fingers, but they turned out fine. If I try this again, maybe I’ll do the small patties and use an immersion blender on the zucchini. A little different consistency than usual, but still good. And it’s one way to get some people to eat their veggies. ?
Megan says
True, Dorothy, one more way to add in veggies, and yes, the zucchini ones are more tender. You could also mash the zucchini with the back of a fork. Thanks for sharing your experience!
Donny says
I can’t believe I’ve only been making pork breakfast patties until now. The beef was even better and I loved the mint and cinnamon in them!
Megan says
YAY, Donny! Great to hear! Thanks so much for sharing. We feel the same way. We used to love pork so much, but now … 🙂 Glad you loved the herb and spice combo, too!
Stacey says
I had no idea it would be so easy to make my own sausage patties at home. Such a great recipe and will save me money at the grocery store.
Megan says
Good point on saving money, Stacey. Thank you, and so glad!
Nava Morris says
Question: When making the zucchini version, should I put in the mint, cinnamon, and garlic powder? Also, Should I drain any water form the zucchini after mashing it?
Megan says
Hi Nava, yes, still add the mint, cinnamon and garlic; I’m sorry, that’s confusing! No, don’t drain any water unless it naturally separates. You want just the mashed zucchini, no extra water.