For all us newbies trying to figure out how to get a meal with good macro percents… look no further. And no, it’s not just a breakfast.
4 slices bacon
1 pork sausage
2 eggs over easy (cooked in bacon grease of course)
530 calories
43g fat (77%)
27g protein (22%)
1g carb (1%)
And if you need more calories for TMAD or OMAD, feel free to double up or add cheese and even some greens.
Now why would you want to do away with delicious eggs?
Let’s see… you could add a couple more strip bacon. Sauté spinach in the bacon grease for a side with maybe some feta on top.
I don’t know where to find this breakfast sausage in Australia and it’s making me terribly sad.
I was thinking of moving to 2MAD now that I am fat adapted, and this was my perfect version of dinner.
That is sad. I bought at Costco. It’s all precooked and frozen. 1g carb per patty.
Kate
We’ve got to be able to find something similar here in coles or ww. I will do a hunt.
Cheers
A
Oh, it shouldn’t… it’s usually a low-quality, poorly seasoned, industrially pressed ground/minced pork meat hamburger typically appearing in bad diners and McDonald’s breakfast ‘sandwiches’.
I have regularly had a spectacular ‘sausage patty’ but it was made from scratch in an amazing diner, seasoned well, beaten thin and pan fried to just slightly crispy on the edges… porky heaven.
That is the key difference vs. a great (beef) burger… that you want fat and juicy and rare in the middle (unless you are a weirdo 
), with just enough salt to enhance the flavor of the beef… this being pork, you want to go the the other way… thin and interestingly seasoned with some herbs etc., and a perfect medium.
Or do it how you want (just don’t risk rare! 
)
Bob has a point. So, Kate, we are looking for a better option than the above. Coles/WW could be a struggle, might go hunting in a few butchers!
Pork mince and a seasoning recipe… or experimentation.
This is a nice sounding recipe that Martha Stewart ripped off someone else (referenced in the recipe)… and she was jailed for insider trading! 
You can have laziness or quality… not both. 
Trust me, premade are rubbery rubbish even if you do find them. Make your own in bulk, (after you’ve perfected the tricky recipe of pork/egg/spices + mix + shape) and stick them in the freezer for that authentic pulled from the bag feeling each time? Got to be worth the 30 mins investment once in a while 
In my experience, my luck evens out during the day. If I get a lucky break, I usually rush home and hunker down! 
So would technically a pork sausage be better than a sausage patty?
I’m all about the convenience and since I will be cooking bacon and eggs at the same time I want something easy.
Back to the drawing board!
Bob Evans patties are not at all rubbery. Its fresh not frozen.They are the lowest carb I have seen as well.
Granted homemade is better but i love me some sausage on the quick.
