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Let's Have Pork for Breakfast

Blog post is sponsored by Missouri Pork! Of course, my expressive words for my enjoyment of pork deliciousness are my own. Missouri Pork

I think my middle name should have been Breakfast! Yep, Merry Breakfast Graham sounds good to me. You see, I love breakfast, preach breakfast, and definitely volunteer to make breakfast for any gathering of friends, family or feast! I love to supersize my breakfast with the protein in pork! Can I hear a #YUMpork

When I say pork for breakfast, you probably think bacon then go to pork link sausage or patties, and ham. You stop there, right? Stretch you thinking with me on breakfast pork and let's include pork tenderloin, pulled pork, and of course a scrumptious thick pork chop! Get my pork breakfast scene? Nutritious pork can be incorporated into your daily and weekend breakfasts with ease and yumminess.

Bacon to Pork Tenderloin to Pork Sausage!

Let's have pork for breakfast!


Pork is a high-protein and contains varying amounts of fats dependent on the cut. A 3.5-ounce (100-gram) serving of cooked ground pork provides the following nutrients: Calories: 297 kcal

Water: 53%

Protein: 25.7 grams

Carbs: 0 grams

Sugar: 0 grams

Fiber: 0 grams

Fat: 20.8 grams

Pork is an excellent source of thiamin, selenium, protein, niacin, vitamin B-6 and phosphorus, and a good source of zinc, riboflavin and potassium. Pork is naturally low in sodium and an “excellent” source of potassium – two nutrients that, together, can help regulate blood pressure.

Keep me posted on what you are making for breakfast wit pork:

For more pork inspiration:

Facebook: Missouri Pork

Instagram: Missouri Pork


  1. Ground Pork

  2. Pork Tenderloin

  3. Bacon


Pulled Pork over Cornbread

Pork and Peppers Omelet

Spicy Marmalade Pork Sausage Stuffed Popover

Hash Brown and Sausage Casserole

Pork Tenderloin on Cornmeal Pancakes


Ground Pork can be ready in 10 minutes. Simply fry in a skillet over medium heat and add desired spices.

To make one pound Breakfast Sausage: Mix your own spice blend or follow my recipe.


Ground Pork Spice Blends
Download PDF • 57KB

Basic Breakfast Pork Sausage Spice Blend


1 pound ground pork

1/2 tablespoon light brown sugar

1 teaspoon dried sage leaves or poultry seasoning

1 teaspoon grated lemon zest or lemon juice

3/4 teaspoon kosher salt

3/4 teaspoon black pepper

1/2 teaspoon granulated garlic

1/4 teaspoon onion power

1/4 teaspoon ground thyme

1/8 teaspoon crushed pepper flakes

Instruction: Mix pork with spices and cook over medium heat for a breakfast pork filling for crepes, pancakes, poblano peppers, waffles, quiche, etc.

For breakfast pork sausage patties:

Wet your hands in cold water to ease the ability to form the sausage patties. Divide the mixture into sixths and shape each portion into a 2 to 3-inch disk. Patties can be cooked or made ahead and refrigerated overnight or frozen at this point. To cook: Heat a skillet over high heat, and then drizzle in canola oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.


Photos by Merry Graham unless noted.


Chorizo Style Pork Seasoning


1 pound ground pork

1 cup chopped onion

2 teaspoons chili powder

2 teaspoons smoked paprika powder

2 teaspoons ground cumin

1 teaspoon granulated garlic

1 teaspoon ground coriander

1 teaspoon salt

1 (4 oz) can diced green chilies, drained

1 tablespoon ketchup

1 tablespoon apple vinegar, white vinegar, or lime juice

Cook Ground Pork Chorizo: Heat a 10-inch cast iron skillet, over medium, and drizzle with canola oil. Combine ground pork, onions, chili powder, paprika, cumin, garlic, coriander, and salt; cook and stir meat about 4 minutes. Adjust heat to medium-high, and green chilies and ketchup; cook on low for 2-4 minutes. Add vinegar or lime juice and salt to taste.


Photo credit: Wilderness Collective

Pork Chorizo Stuffed Poblanos with Salsa
Download • 51KB

Pork Chorizo Stuffed Poblanos with Salsa Verde


For Pork Chorizo:

Quick and Easy Alternative: High quality store bought ground pork chorizo (12 -16 oz) can substitute for making seasoned ground pork

1/2 tablespoon canola oil

1 pound ground pork

1/2 cup chopped onions

2 teaspoons ground ancho chili

2 teaspoons ground sweet or hot paprika

1 teaspoons ground cumin

1 teaspoon granulated garlic

1 teaspoon ground coriander

1/2 teaspoon salt

1 (4 oz) can diced green chilies, include the liquid

1 or 2 tablespoons ketchup, to taste for sweetness

1 tablespoon fresh lime juice or more to balance flavors

For Poblano Shell:

4 poblano peppers

Note: If making homemade Tomatillo Sauce blackened the poblano while softening the poblano pockets

For Homemade Tomatillo Salsa

Quick and Easy Alternative: 2 cups store bought salsa verde

12 ounces tomatillos

1 fresh poblano pepper

1/2 jalapeño or serrano pepper, seeded

1 cup packed cilantro, some stems okay

1 jalapeno or serrano pepper

3 medium green onions, rough chop

2 garlic cloves, skin removed

1 teaspoon salt

For Scrambled Eggs Filling:

1 tablespoon salted butter

8 whole eggs

1/4 cup cream or Mexicana crema

3/4 teaspoon salt

1 cup grated Mexican Blend Cheese or Mozzarella cheese of cheese of choice

To serve:

Cilantro, jalapeño slices, lime slices

Extra grated cheese for sprinkling over completed dish


TO MAKE PORK CHORIZO: Heat a 10-inch cast iron skillet, over medium, and drizzle with canola oil. Combine ground pork, onions, ancho chili, paprika, cumin, garlic

1 teaspoon ground coriander, and salt; cook and stir meat about 4 minutes. Adjust heat to medium-high, and green chilies and ketchup; cook on low for 2-4 minutes. Add lime juice and salt to taste. Set aside. If needed rewarm before stuffing peppers.

TO CHAR POBLANOS: Horizontally cut 1/2-inch off tops of 4 poblanos to make a pocket to stuff. Cut away the seeds. The poblano for the salsa verde can be left whole. Place all poblano peppers on a lightly oiled baking sheet 6 inches from the broiler flame, and broil about 7 -10 minutes, flipping every few minutes, until skins of the 4 poblano pockets are softened but not blackened. Leave the salsa verde poblano under the broiler for a few more minutes to blacken. Remove all peppers from heat. Cover the blackened charred poblano pepper for a few minutes before scrapping off blackened skin and removing seeds. The skin does not have to be removed on the softened poblanos.

TO MAKE TOMATILLOS SALSA: Place tomatillos, cooked poblano pepper, jalapeño, cilantro, green onions, garlic cloves, and salt in a food processor. Process until finely minced.

TO MAKE EGGS: In a large skillet, over medium heat, melt butter. Whisk eggs, crema, and salt, and pour into warm skillet. Fold in the edges of the eggs as they set. Halfway through cooking eggs add cheese; cook until eggs are just about set but not cooked through. Remove from heat.

TO MAKE STUFFED POBLANO: In each poblano, layer pork chorizo, 1-2 tablespoons salsa verde, eggs, sals verde, and then more pork chorizo. Sprinkle with cheese. The stuffed poblanos can be heated in a 350°F oven or served immediately.


Garnish stuffed poblano peppers with tomatillo salsa, cilantro, sliced jalapeños, and lime. Enjoy!

Serves: 4

Note: For smaller servings cut poblanos into halves before softening, and serve only a half stuffed poblano.



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