Keto Turkey Sausage Patties w Hollandaise and Cheddar Bacon Asparagus Bundles

This recipe is the ultimate Keto breakfast that will get you started on the right track in the morning with high-fat macros, satiating protein, and minimal carbs. For those who don’t like ground pork or pork sausage, these ground turkey sausage patties are the next best thing. They’re seasoned very similarly to how pork sausage is seasoned, so you still get that breakfast feel. A little extra fat mixed into the patties make them Keto. Once the patties are cooked to perfection over the stove, they’re dressed in a classic hollandaise sauce. Served on the side are the Carb Manager Cheddar Bacon Wrapped Asparagus Bundles. By the time they’re done baking in the oven, your breakfast should be ready to go! The bundles also taste delicious with the hollandaise sauce for dipping. If you’ve never made hollandaise sauce before, you can read further below for some quick tips.

Tips For Your First Time Making Hollandaise Sauce

It may sound a little tricky when reading the directions, but hollandaise sauce is a simple and classic sauce that is perfect for breakfast. Hollandaise sauce is a thickened mixture of egg, butter, and a bit of lemon juice. If you’ve never made a double boiler before, simply bring about 1 inch of water to a simmer over low heat in a pot. Set a heat-safe bowl full of your hollandaise sauce mixture over the pot so the simmering water heats the bowl. You can see this pictured in Step 6 of the recipe. Make sure that you are continually whisking the sauce while it cooks and thickens. Whisking keeps the egg in the sauce from cooking into scrambled eggs. If you smell scrambled eggs, you’ll need to start your sauce over and whisk more often over a lower heat.

I Don’t Want Any Pork In My Meal

The ground turkey sausage patties in this Keto breakfast recipe are a great substitute for anyone who doesn’t like pork. However, the side dish in this breakfast includes bacon. If you want zero pork product in your meal, swap out the bacon for a slice of turkey from the deli counter at your grocery store. You can wrap the asparagus bundles in a slice of turkey, which will bake to a crisp in the oven, just like bacon. However, you may need to reduce the baking time by 5-10 minutes. While you will lose some fat by omitting the bacon, the fat in the hollandaise sauce will make up for it.

Jessica L.

Net Carbs

6.5 g
Fiber

1.3 g
Total Carbs

7.8 g
Protein

72.7 g
Fats

90.7 g

1133 cals

Quantity

Serving Size

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Asparagus, Raw

2-¾ ounce
Cheddar Cheese

1-¼ oz
Bacon

4 slice - 6" long
Ground Turkey

9 ounce
Salt

¼ teaspoon
Black Pepper

⅛ teaspoon
Paprika

¾ teaspoon
Onion Powder

⅛ teaspoon
Caraway Seed

¼ teaspoon
Crushed Red Pepper by Simply Organic

⅛ tsp
Mayonnaise

2 teaspoon
Parmesan Cheese

1 tablespoon, grated
Olive Oil

2 teaspoon
Raw Egg, Yolk

1 large
Warm Water

1 tablespoon
Lemon Juice

1 teaspoon
Unsalted Butter

1 tablespoon

Step 1

Make the asparagus bundles first for this recipe. Preheat an oven to 375 degrees and line a sheet tray with parchment paper. Start with approximately 2 asparagus stalks per bundle and cut the stalks in half. Each bundle should have 2 tops and 2 bottoms, or 4 pieces total. Slice the cheese into 2 rectangles per bundle, as pictured. For this recipe, you do not need to blanch or season the asparagus.
Step 2

Lay down a strip of bacon horizontally. Arrange the base of your asparagus bundle on the widest end of the bacon. Lay the 2 cheese slices on top of the asparagus. Wrap the loose bacon around the cheese and asparagus bundle, tucking the ends of the bacon to keep them from popping up during baking.
Step 3

Arrange each wrapped asparagus bundle on your sheet tray. Bake the bundles for 25 minutes, or until the bacon is crispy on the outside, the cheese is melted, and the asparagus is tender. At your discretion, you can use a paper towel to soak up any excess grease from the bacon. Let the bundles cool while you finish the remainder of the recipe.
Step 4

While the asparagus bundles are cooking, make the turkey sausage patties. Combine the ground turkey in a large mixing bowl with the salt, pepper, paprika, onion powder, caraway seeds, red pepper, mayo, and parmesan. Divide the mixture into 2 ¼ ounce portions. Then, heat the olive oil in a wide pan over medium-high heat.
Step 5

Place the turkey sausage portions in the hot pan and use the back of a spatula to press the portions into about ½ -inch thick patties. The patties don’t have to be perfectly round and can have a more rustic, handmade look. Cook the patties for about 4 minutes per side, adjusting the heat as necessary to avoid burning. Once done, let the patties rest in the pan while you cook the hollandaise sauce.
Step 6

Quickly whisk together the egg yolks, warm water, and lemon juice in a heat-safe bowl. For this recipe, you may wish to double the amount of hollandaise sauce since you are working with such a small amount of ingredients. Whisk the egg yolk mixture in a double boiler over simmering water, avoiding any steam making its way into the sauce. When the mixture is warm, whisk in the butter in 1 tablespoon portions, letting each portion melt before adding in the next tablespoon.
Step 7

When the hollandaise sauce is thickened, take it off the double boiler quickly. Whisk in any salt and paprika to taste. Continually whisk the sauce as it cools for a minute or two so the egg does not cook. Once the sauce is cooled, serve it on the side of your breakfast. Each serving should include 2 turkey sausage patties, 2 asparagus bundles, and about 2 TB of hollandaise sauce.