• prep: 20 min
  • cook: 30 min
  • total: 50 min
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  • servings:
  • Summary

    A delicious and fun AIP breakfast? You bet! This spin off of “Pigs in a Blanket” is a yummy way to start your day, and it makes a huge batch too! Pop extras in the freezer and reheat a few each morning, or (if you’re nice enough) share them and watch them be devoured! Pigs in a Pillow   Print Prep time 20 mins Cook time 30 mins Total time 50 mins   Author: Breanna from www.hewontknowitspaleo.com Serves: 24 mini muffins Ingredients For the sausage (pigs): 1 pound ground pork 1 tablespoon maple syrup 1 teaspoon sea salt 1 teaspoon rubbed sage 1 teaspoon parsley 1/2 teaspoon thyme 1/4 teaspoon cloves For the biscuits (pillows): 2/3 cup coconut flour 2/3 cup arrowroot flour 1/2 cup olive oil 1/3 cup water 2 teaspoons lemon juice 3/4 teaspoon baking soda 1/2 teaspoon sea salt 1 tablespoon gelatin (for gelatin egg substitute, see below.) Directions Preheat oven to 350 and lightly grease a muffin tin with coconut oil. Set out a baking sheet. Mix all breakfast sausage ingredients together and form one-tablespoon sized meat balls. Arrange on ungreased baking sheet, and bake for 20 minutes. Meanwhile, prepare "pillows." Place all biscuit ingredients, except gelatin, in large mixing bowl. Prepare gelatin egg substitute: Whisk one tablespoon gelatin into one tablespoon cool water. Add two tablespoons boiling water. Whisk vigorously until completely dissolved and frothy. Add to mixing bowl and mix on medium until a dough forms. Form 24 one-tablespoon sized balls of dough. Place one ball into each mini muffin cup. When meatballs are finished, remove them from oven. Press one "pig" (meatball) into each unbaked "pillow" (biscuit) until the dough spreads up around each meatball. Bake for 10-12 minutes, until edges are golden brown. 3.2.1311  

    Ingredients

    • 1 pound ground pork
    • 1 tablespoon maple syrup
    • 1 teaspoon sea salt
    • 1 teaspoon rubbed sage
    • 1 teaspoon parsley
    • 1/2 teaspoon thyme
    • 1/4 teaspoon cloves
    • 2/3 cup coconut flour
    • 2/3 cup arrowroot flour
    • 1/2 cup olive oil
    • 1/3 cup water
    • 2 teaspoons lemon juice
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 1 tablespoon gelatin (for gelatin egg substitute, see below.)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 24
    • Amount Per Serving
    • Calories: 114 % Daily Value *
    • Total Fat: 9 g 14.31%
    • Saturated Fat: 3 g 13.84%
    • Trans Fat: 0 g %
    • Cholesterol: 14 mg 4.54%
    • Sodium: 180 mg 7.52%
    • Calcium: 7 mg 0.74%
    • Potassium: 66 mg 1.9%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.6%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 4 g %
    • Dietary Fiber: 0 g 1.56%
    • Sugar: 1 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.09%
    • Vitamin C 0.58%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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