This breakfast sausage recipe will be your new favorite addition to your morning routine. These pork sausages are incredibly juicy, full of flavor, and a true meal prep savior.
Why You’ll Love This Breakfast Sausage
Growing up, my mom always served us kiddos Farmer John sausages (which I loved). But as an adult, I wanted a version that skipped the additives and preservatives while still being just as juicy and delicious. So I created this all-natural “feel good” version, which is a pretty spot-on dupe! Today, these sausage patties have become my weekend breakfast go-to, whether I’m enjoying them with scrambled eggs, an omelette, or crumbling them into my veggie and protein-loaded breakfast casserole. The options are endless! Here’s why you’ll love them too:
- Simple ingredients. All you need is ground pork, a few dried herbs, and a splash of maple syrup!
- A protein-packed breakfast. These pork sausages help me start the day with more energy and keep me full longer.
- Perfect for meal prep. I always double the batch to stock my freezer for quick and easy breakfasts.
Breakfast Sausage Ingredients
- Ground pork: This gives you the classic breakfast sausage flavor. You could also swap in ground chicken, for a different spin on my chicken breakfast sausage recipe.
- Maple syrup: Adds a touch of sweetness while keeping the patties moist.
- Dried seasoning blend: After many attempts to replicate that Farmer John flavor, I settled on a blend of sage, marjoram, nutmeg, red pepper flakes, salt, and black pepper.
Find the printable recipe with measurements below.
How To Make Breakfast Sausages
Step one: In a large bowl, use your hands to mix together the ground pork, maple syrup, salt, dried sage, dried marjoram, black pepper, nutmeg, and red pepper flakes until fully combined.
Step two: Use a cookie scoop or your hands to form 12 evenly sized balls.
Step three: Heat a bit of oil in a large pan over medium heat. Add six of the sausage balls and gently press them flat with your fingers (wetting your fingers helps prevent sticking). Cook for 2 to 3 minutes per side until golden brown and cooked through. Repeat with the second batch, adding more oil if needed.
Ways To Enjoy
- Classic breakfast plate: Pair the patties with scrambled or fried eggs, breakfast potatoes, crispy bacon, and sliced avocado for a hearty, satisfying start to the day.
- Add to a casserole or omelette: Crumble the sausage and mix it into a breakfast casserole with veggies and eggs, or use it as a flavorful filling for an omelette.
- Stuff into breakfast burritos or tacos: Wrap the sausage in a tortilla with scrambled eggs, sautéed bell peppers, and a sprinkle of cheese for a tasty breakfast on the go.
- Toss into a veggie hash: I love adding this into my sweet potato breakfast hash for a protein boost.
Storage Tips
Store any leftovers in an airtight container in the fridge for 4 to 5 days. If you make a second batch (which I highly recommend), place the cooked patties in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months. To reheat, thaw overnight in the fridge or reheat directly from frozen. Just allow a bit more time.
More Breakfast Ideas
- Breakfast Egg Muffins: Great for on-the-go!
- Overnight Oats: A huge community favorite with 6 flavors.
- Berry Baked Oatmeal: A fun way to enjoy warm oats for breakfast.
- Breakfast Tacos: One of my personal favorites.
- Or give these other breakfast recipes a try!
If you make this classic breakfast sausage recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
- Zwilling Non-Stick Pan My go-to set of non-stick pans!
Ingredients
- 1 pound ground pork
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon dried sage
- ½ teaspoon dried marjoram
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- ¼ teaspoon red pepper flakes
- 1 tablespoon extra-virgin olive oil
Instructions
- Mix together. In a large bowl, use your hands to mix together the ground pork, maple syrup, salt, dried sage, dried marjoram, black pepper, nutmeg, and red pepper flakes, until well combined.
- Form balls. Use a cookie scoop or your hands to form 12 balls.
- Cook. Heat the oil in a large non-stick pan over medium heat. Add six balls to the pan and use your fingers to press them flat (wet your fingers to prevent them from sticking). Cook the patties for 2 to 3 minutes on each side. Repeat with a second batch, and add a splash more oil if needed.
- Serve. Transfer the breakfast sausages to a serving plate and enjoy!
Lisa’s Tips
- Store for the week: They will last for 4 to 5 days in the fridge. Just store them in an airtight container.
- Freeze for later: I almost always make a second batch to keep stored in my freezer. Store them in freezer-safe containers (with parchment paper in between the layers) and freeze for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight to make the reheating process easier. But you could also reheat straight from the freezer—they’ll just take a bit longer.
- You could use oregano instead of marjoram, but marjoram is a bit milder and sweeter.
Nutrition
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Behind The Scenes
My life is infinitely happier when I have these breakfast sausages meal prepped in my freezer! They’re SO easy to reheat and toss on a plate with a variety of ingredients. Sure, eggs are a classic pairing, but even if I just have leftover roasted or sauteed veggies, these sausages add a great protein boost to an otherwise veggie-heavy plate. And you know that’s how I truly love to eat!
