These homemade maple chicken breakfast sausage patties are a flavorful, protein-packed breakfast made in one bowl and ready in about 15 minutes.
After one bite of this homemade chicken breakfast sausage, there’s zero chance I’m going back to the store-bought version (no matter how convenient it is!) It may sound complicated, but I’ll show you just how simple it is. Make a batch (or double!) and you’ll have savory chicken sausage patties ready whenever you need them; especially when prepping those back-to-school recipes.
Why You'll Love This Recipe
- An easy recipe that comes together quickly!
- You control the ingredients
- Everything comes together in 1 bowl and 1 frying pan
- Extremely savory with a hint of sweetness from the maple syrup
- Cook time is less than 10 minutes
- Make-ahead and freezer friendly, wonderful for meal up and busy mornings
Ingredients You Need (Mostly Spices)
- Ground Chicken: You need 1 pound. Look for 92–94% lean ground chicken breast (as it's the most lean type).
- Maple Syrup: Just a touch of maple syrups adds a hint of sweetness.
- Spices: Salt, pepper, dried sage, thyme, garlic powder, white pepper, paprika, fennel seeds make these sausage patties extremely flavorful.
- Olive Oil: Just a few Tablespoons for cooking the sausage patties.
3 Steps: How To Make Chicken Breakfast Sausage
Grab a mixing bowl, tossing everything except the olive oil into the bowl, and mix together. Just like homemade turkey meatballs, I find using your hands works best to bring it together.
Using a cookie scoop or spoon, grab 1.5 to 2 Tablespoons of mixture for each, and place it on a plate or directly in an oiled skillet. Flatten into patties with the back of a spoon or spatula.
Cook the chicken patties in batches over medium heat. Don't skip the olive oil before each batch. Cook the patties on one side for 5 minutes; flip; and then cook on the other side.
The chicken sausage patties are fully cooked when an instant-read thermometer reads the internal temperature as 165°F.
What to Serve With Maple Chicken Breakfast Sausage
Pairs wonderfully with eggs (any way you like them!), fresh fruit, toast, yogurt, and/or with homemade granola. Some favorite ways to serve chicken breakfast sausage patties are with:
- Homemade Pancakes
- Classic French Toast or French Toast Casserole
- Quick Cinnamon Rolls or Homemade Cinnamon Rolls
- Egg Muffins
- A big batch of oven-baked bacon
- Homemade Biscuits
- At brunch with Baked Maple Frosted Donuts
FAQs
The term "healthy" will vary for each person. Compared to pork sausage, chicken sausage is lower in fat, and with these being homemade, there's less sodium, added sugars, and fillers. For this recipe I've included the nutrition breakdown to see if it meets what you need.
The combination of spices is the trick to make chicken sausage incredibly flavorful. Spices like salt, pepper, garlic powder, sage, fennel seeds, and paprika do just the trick.
Maple Chicken Breakfast Sausage
Description
Ingredients
- 1 pound ground chicken, 92–94%
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon paprika
- ¾ teaspoon fennel seeds
- 2 Tablespoons maple syrup
- 3 Tablespoons olive oil
Instructions
- In a large bowl using a spoon (or use your hands), mix together all the ingredients except the olive oil. The mixture will be sticky.
- Heat a large skillet over medium heat. Add the olive oil.
- Scoop a portion of the mixture, about 1.5-2 Tablespoons in size, and drop into the hot pan. Slightly flatten into a patty shape using the back of a spoon or spatula. Repeat with remaining mixture until you have 8-10 patties on a skillet, depending on the size. (Don't overcrowd the skillet).
- Cook for 5 minutes, then flip, and cook for an additional 3-5 minutes, or until cooked through. The sausage patties are fully cooked when an instant-read thermometer reads the internal temperature as 165°F. Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining mixture.
- Serve chicken sausage patties warm. Store leftovers covered tightly in the refrigerator for up to 1 week. Reheat as desired.
Notes
- Make Ahead & Freezing Instructions: You can mix the mixture in step 1 ahead of time, cover and refrigerate for up to 1 day. You can also shape the patties up to 1 day ahead of time; cover and refrigerate for up to 1 day or freeze the shaped, uncooked patties for up to 3 months. Thaw the frozen patties in the refrigerator, and cook as instructed. You can also freeze the cooked patties for up to 3 months. Thaw the frozen patties in the refrigerator and reheat as desired.
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