Lean Pork Breakfast Patties

Homemade breakfast sausage patties that taste like the real deal without the excess fat. Ground pork loin keeps things lean, while bran flakes soaked in apple juice add moisture and a subtle sweetness that replaces the fat without anyone noticing.

Fennel seeds, crushed rosemary, and a pinch of red pepper flakes give these patties that familiar Italian sausage flavor profile. The fennel is the key player. It’s what makes breakfast sausage taste like breakfast sausage. Broiling instead of pan-frying lets the excess fat drip away.

The bran flakes need a 5-minute soak in apple juice before mixing in. That rest time softens the cereal so it blends seamlessly into the pork.

Pro Tips

• Let the bran flakes soak the full 5 minutes. Dry cereal bits in the patties create an unpleasant gritty texture.
• Don’t overwork the meat when mixing. Just combine until the ingredients are evenly distributed.
• Broil close to the heat for a nice sear on the outside while keeping the center juicy.
• Check doneness by cutting into one patty. No pink in the center means they’re ready.

Variations

• Add a pinch of sage for a more traditional American breakfast sausage flavor.
• Use ground turkey instead of pork for an even leaner option.
• Shape into mini patties for slider-sized breakfast sandwiches on English muffins.