Chicken Breakfast Sausage
37 Comments
Nov 11, 2024
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This chicken breakfast sausage is one of my favorite ways to kickstart the morning. It’s seasoned with savory herbs and spices, perfectly juicy, and tastes amazing alongside fried eggs and sautéed greens for a well-balanced, high-protein breakfast.
My Favorite Chicken Breakfast Sausage
After taking a bite of this homemade chicken sausage, there’s no way I’m going back to packaged versions again (no matter how convenient they are). This homemade version is every bit as flavorful and juicy, and you know exactly what’s going into them. Plus, they’re so easy to make and perfect for breakfast meal prep — just like my breakfast casserole and breakfast egg muffins. I also love that they’re easy to store (fridge or freezer) and after a quick reheat breakfast is ready! Here’s what else makes them a morning staple for me:
- They’re a great protein boost. Since I’ve been working out more, I’m always looking for tasty, high-protein options for breakfast. These chicken breakfast sausages check both boxes with ease!
- They’re super easy to make. I specifically made this recipe with all dried spices so not chopping or dicing was necessary. I have a chunkier version with diced onion and tarragon in my healthy meal prep cookbook, but this version is great for a quick-and-easy breakfast.
Chicken Breakfast Sausage Ingredients
- Ground Chicken: A pack of ground chicken is typically made from a blend of white and dark meat, which is what you want for homemade breakfast sausages to ensure they’re not super dry. And if you want to use pork instead for a deeper flavor, go for it!
- Maple Syrup: A touch of maple syrup brings a hint of sweetness and adds those cozy fall vibes, while also keeping the patties moist.
- Dried Seasoning Blend: I’m keeping it simple with all dried herbs and spices in this recipe. You’ll need dried sage, garlic powder, onion powder, thyme, nutmeg, salt, and black pepper.
Find the printable recipe with measurements below.
How To Make Chicken Breakfast Sausages
Make the patty mixture. In a large bowl, use your hands to mix the ground chicken, maple syrup, salt, dried sage, garlic powder, onion powder, dried thyme, black pepper, and nutmeg, until well combined.
Form balls. Use a medium-sized cookie scoop or your hands to form 12 balls. If you want larger patties though, feel free to form bigger ones. Just keep in mind the nutritional information listed below is for 12 sausages.
Cook the sausages. 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. Then, repeat with a second batch and add an extra splash of oil if needed.
Storage Tips
- Store for the week: They will last for 4 to 5 days in the fridge 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 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 about 30 seconds longer.
Ways To Serve
- Complete a classic breakfast plate: I love enjoying two patties alongside fried eggs or scrambled eggs, with extra veggies such as sautéed spinach, and crispy oven-baked bacon. You could even add a side of these sweet potato hash browns.
- Make a breakfast sandwich: These would be great for making a breakfast sandwich layered with a fried egg, sliced avocados, leafy greens or microgreens, cheese, and a schmear of your favorite hot sauce. And if you’re gluten-free like me, use sweet potato toast for your bread!
- Breakfast burrito or taco: You can layer these inside a breakfast burrito or sauté the seasoned meat (instead of forming sausages) for breakfast tacos. Don’t forget my pico de gallo or salsa verde to go with it!
More Easy Breakfast Ideas
- Shakshuka: The #1 breakfast recipe on this website for good reason!
- Overnight Oats or Oatmeal: The best ways to prep oats for nutritious mornings.
- Sweet Potato Breakfast Hash: A delicious veggie-heavy breakfast.
- Or browse through more delicious breakfast ideas!
If you make this chicken 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.
Easy Chicken Breakfast Sausage (Maple Sage)
Description
Video
Equipment
- Zwilling Non-Stick Pan My go-to set of non-stick pans!
Ingredients
- 1 pound ground chicken
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon extra-virgin olive oil
Instructions
- Mix together. In a large bowl, use your hands to mix together the ground chicken, maple syrup, salt, dried sage, garlic powder, onion powder, dried thyme, black pepper, and nutmeg, 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 a bit take longer.
- Kick up the heat: Add a dash of cayenne pepper or crushed red pepper flakes for a spicy kick. This will taste great paired with the sweetness of the maple syrup. You could even add chipotle powder for a little smokiness.
Nutrition
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Behind The Scenes
I love making a double batch of these chicken breakfast sausages so I can enjoy a few one week, then freeze the rest for the future. Reheating them is no different that reheating store-bought packaged breakfast sausages. But I love that this version has a an ingredient list with no fillers or additives. There’s so many ways you can serve them up, but I enjoyed these recipe testing leftovers with a simple fried egg and a few slices of avocado – yum yum!
Can you make the breakfast sausage with ground turkey instead of chicken?
Hi Kim – yes, no problem!
Sorry!!
Also is 8% ground chicken too lean?
The leanness of meat is really personal preference, but I don’t think that would be too lean. The maple syrup helps keep them moist as well!
Soooooo I made these last night and they were very easy to make.
Now I didn’t have dried sage and it’s not a spice I’d normally use, so didn’t bother getting it. Swapped that for some oregano and the flavor from that came through a little more than I’d like but still loved them anyways.
Swapped maple syrup for honey as I didn’t have any
Lisa, what other herb would u recommend other than fennel or oregano to substitute the dried sage?
Thanks
I’m glad you enjoyed these chicken breakfast sausages, Victoria! You could also use dried thyme, or an Italian seasoning mix, for a few more flavor options.
I made these omitting the maple syrup completely and they were delicious! So easy to make. Savory. Thank you for another great recipe.
You’re more than welcome, Faith! So happy you enjoyed them.
I didn’t have any ground chicken, so I made these with ground pork and they were wonderful. I’ll definitely make these again with chicken. Yum!
Happy you loved them, Alan! Ground pork is a great swap. And I’m thinking I’ll do a separate pork breakfast sausage version in the future. ;)
My new favorite sausage!
Yay, so happy to hear that!
These sound amazing and I’m sure my kids would love them! Do you think fennel would be out of place here?
Hi Brandi – not at all! I think fennel would be a great addition. It pairs beautifully with chicken. Enjoy!
These look great. I’m really looking forward to trying the recipe. I’m a little confused with “servings -8”. If the recipe makes 12 sausages, wouldn’t the servings be either 12 or 6? How do you get 8? Not a big deal; just curious if I missed something.
Hi Faith – thanks so much for the catch! I’ve fixed it so there’s 6 servings (2 sausages per serving). :)
Easy, delicious, and healthy!
Hi Sarah – Happy to hear you’re loving this chicken breakfast sausage!
I actually cooked these for dinner for a big family and loved how easy and simple the recipe is. I probably used too much maple syrup cause I had more than a pound and was winging it so they turned out a bit sweet but everyone still liked them
Yes, they’re great for a dinner item as well! So glad everyone liked them. Thanks, Olga!
Made the breakfast chicken sausage patties for breakfast. They were delicious with perfect blend of spices. Will not purchase store brand ever again. So easy to make and freeze as well. Thanks again Lisa!
Hi Mary – I’m so happy you loved them! And yes, they’re so much better than the ones you buy in the store. Enjoy!
Tried this delicious recipe with turkey instead of chicken and cooked them in the oven like meatballs. Wonderful! Really like how there is no egg or bread crumb ingredients. Simple and easy. Thank you!
Awesome, so happy you loved them, Denise! And great job tweaking the recipe to your liking. :)
I did it for breakfast, the recipe is perfect! So delicious! Definitely I will use it for dinner ideas! Thanks for the recipe!!!!
Sounds delicious. I can’t have maple syrup. Could I substitute honey for the maple syrup? Can’t wait to try it!
Yes, you can do that. Enjoy!
Oops, no video. ???
Hi Chuck – You can view the video if you turn off your ad blocker!
Can these be baked in the oven, and if so, at what temperature?
Hi Sunny – while I haven’t baked them myself yet, that’s definitely an option! I’d probably bake them at 400F for 15 to 20 minutes, or until cooked through. Enjoy!
Are these sausage patties sweet? If so, is there a way I could make them more savory?
Hi Pam – These sausages are more on the savory side! They just have a touch of sweetness.
Would this work without the maple syrup? My son is on a dr prescribed keto diet so he can’t have any sweeteners… Thanks!
Yes, no problem!
Lisa,
Greetings from Canada! I am writing to thank you for all of your amazing recipes! You need to be on television, your recipes are outstanding! Thank you for sharing your talent with all of us here on YouTube. My best to you!
Aw, thanks so much, Pamela! I sincerely appreciate your kind words and I’m thrilled you’re enjoying all of my recipes and videos. :) xo