Ultimate Breakfast Meatcakes by Beyoutifully Delicious
What could be better for a ready to grab & go breakfast than… the meatcake?! Wrapped in bacon, portable & egg free, this is the Paleo breakfast of champs!
- Yield: 14 meatcakes 1x
Ingredients
Scale
- 1 lb ground sugar free pork sausage
- 1 lb ground chicken breast
- 14 strips of sugar free nitrate free bacon (its is optional but let’s be honest…you want it)
- 1 medium apple (gala or granny smith)
- Zest of 1 blood orange (you can sub citrus of your choice)
- 6 oz. blackberries
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. black pepper {omit if on elimination phase of AIP – Rach}
- 1/2 tsp. garlic powder
- 1/2 –1 tsp. rosemary (use 1 if you’re using fresh)
- 1/2 – 1 tsp. thyme (use 1 if you’re using fresh)
Instructions
- Preheat oven to 375 degrees.
- Dice apple in small cubes.
- Using cupcake pans, Line each cup (up to 14) with bacon, creating a circle or nest to hold the meat.
- In a mixing bowl, add sausage, chicken, spices, apple, zest and blackberries.
- Here’s the fun part, with clean hands smash it together, mixing well.
- Fill each bacon lined cup with meat until you’ve filled 14 cups.
- You can top each with additional blackberries.
- Bake 30-35 minutes. If bacon is not done enough for you, then you can switch to the broil for 3-5 mins at the end for crisping the bacon. Just keep an eye on it. You know how crazy broilers can get.
- There will be a lot of fat in the pans, using a fork take each muffin out and set them on a paper towel lined plate for draining excess. Save the liquid gold in those pans for future use.
- You can add pinches of more zest when they come out of the oven. I like to serve these with roasted white sweet potatoes post workout.