Pigs in a Paleo Pouch

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"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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8 h 40 m servings 318 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 263 mg
  • 88%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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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