Preheat oven to 400F. Mash the ground pork and sweet potato together in a bowl using hands or a meat and potato masher. Mix in the seasoning, sage, and salt. Kneed in the blueberries. Portion the mixture into 16 2-inch sausage patties.
Heat a large skillet over medium high heat. Working in batches, brown the patties well on each side. Transfer them to a sheet pan and transfer to the preheated oven. Bake for 10 minutes, until cooked through and the blueberries have burst. Continue with remaining patties.
Leaving the grease in the pan, add the greens and saute for 1 to 2 minutes, until wilted. Season to taste with salt and pepper and a squeeze of fresh lemon juice.
Serve hot over a bed of wilted baby spinach (optional to add a fried egg too!)
Freezer Time: 3 months
Fridge Time: 7 days
Keywords: Danielle Walker, breakfast, brunch, meal prep, easy, against all grain, paleo, healthy in a hurry