Easy Chicken Breakfast Sausage
These chicken breakfast sausage patties reheat quickly for another morning. Maple syrup, sage, and pantry spices season the chicken without sausage casings. I cook a batch on Sunday while packing lunches for the week. The recipe makes 12 small patties with 75 calories and 7g protein each.
Why This Works
Ground chicken takes on seasoning easily, so the ingredient list stays straightforward. Sage and thyme supply the familiar breakfast sausage flavor. Maple syrup adds sweetness, while pepper and nutmeg balance the mixture. Garlic and onion powders distribute throughout without requiring any chopping.
Small patties cook faster than thick portions and fit easily into breakfast sandwiches. Dividing the mixture evenly also makes the cooking time more consistent. The nonstick pan helps keep the delicate chicken mixture from sticking. Two batches of six leave room for turning without crowding the pan.
How It Comes Together
The listed timing includes 15 minutes prep and 20 minutes cooking. Total time is 35 minutes for the full batch. The directions specify 2 to 3 minutes per side for each batch. Allow time for heating, handling, and any additional cooking needed for doneness.
Mix the chicken with maple syrup and seasonings, then divide into 12 portions. Heat the oil before adding the first six portions. Flatten, cook, and transfer the finished patties to a clean plate. Repeat with the remaining mixture before serving or storing.
What You Need
Measure the seasonings before handling raw chicken to keep preparation organized. Set out a mixing bowl, scoop, spatula, and clean serving plate. Keep the chicken refrigerated until you’re ready to mix. Check packaged seasonings when choosing ingredients for a gluten-free meal.
- 1 pound ground chicken
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon extra-virgin olive oil
How to Make It
Flatten the portions before adding them if reaching into the hot pan feels awkward. Alternatively, use a spatula to press them after placing them in the skillet. Keep fingers clear of hot oil and the pan surface.
- In a large bowl, combine the ground chicken, maple syrup, kosher salt, dried sage, garlic powder, onion powder, dried thyme, black pepper, and nutmeg using your hands until thoroughly mixed.
- Divide the mixture and roll into 12 evenly sized balls using your hands or a cookie scoop.
- Heat the extra-virgin olive oil in a large non-stick pan over medium heat.
- Place six balls into the hot skillet and gently press them flat into patties using damp fingers to prevent sticking.
- Cook the patties for 2 to 3 minutes per side until fully cooked through.
- Transfer the cooked patties to a plate and repeat the cooking process with the remaining six balls, adding a splash more oil if necessary.
- Transfer the sausages to a serving plate and serve.
Check the center reaches 165°F with a food thermometer before serving. Insert the probe from the side into the thickest part. Continue cooking when needed, since thickness affects timing more than surface color.
How to Serve It
Pair the patties with eggs and toast for a straightforward breakfast. Fresh fruit adds contrast alongside the savory herbs and maple. The recipe’s 12 servings refer to individual patties, not complete breakfast plates. Adjust your portion according to appetite and the other foods being served.
For a sandwich, place a patty inside an English muffin with a cooked egg. Keep any cheese or sauce optional so each sandwich suits its eater. For packed breakfasts, portion the patties separately from bread before refrigeration. Additional ingredients aren’t included in the supplied calorie and protein values.
Leftovers and Storage
Refrigerate cooked patties for up to 4 days at 40°F or below. Place them in shallow, covered containers within 2 hours of cooking. Reduce that window to 1 hour when surrounding temperatures exceed 90°F. Separate portions before storing so you can reheat only what you need.
Place two patties on a microwave-safe plate and cover loosely. Heat for 30 seconds, turn them, then continue in 15-second intervals. Check that their centers reach 165°F before eating. Short intervals help avoid drying out the edges.
Quick Notes
Keep the heat moderate because maple syrup encourages surface browning. If the outside darkens quickly, reduce the heat before continuing. Check the second batch closely because the pan is already fully heated.
- Cook every patty to 165°F; browned surfaces alone don’t confirm doneness.
- Avoid making thick centers, which need longer cooking than the thin edges.
- Compare ground chicken prices per pound and freeze unused portions from larger packages.
- Use a cookie scoop to divide the mixture more quickly and evenly.
- Wash hands after handling raw chicken before touching seasoning jars or serving utensils.
- Replace ground chicken with ground turkey in the same 1-pound quantity.
Easy Swaps
These optional variations change the original recipe listed above. Keep patty sizes consistent when trying a different ingredient. Substitutions can change both flavor and the supplied nutrition values.
- Use ground turkey instead of chicken, still cooking every center to 165°F.
- Replace olive oil with the same amount of avocado oil for the skillet.
- Use honey instead of maple syrup for a different sweet note.
Ingredients
Method
- In a large bowl, combine the ground chicken, maple syrup, kosher salt, dried sage, garlic powder, onion powder, dried thyme, black pepper, and nutmeg using your hands until thoroughly mixed.
- Divide the mixture and roll into 12 evenly sized balls using your hands or a cookie scoop.
- Heat the extra-virgin olive oil in a large non-stick pan over medium heat.
- Place six balls into the hot skillet and gently press them flat into patties using damp fingers to prevent sticking.
- Cook the patties for 2 to 3 minutes per side until fully cooked through.
- Transfer the cooked patties to a plate and repeat the cooking process with the remaining six balls, adding a splash more oil if necessary.
- Transfer the sausages to a serving plate and serve.
Common Questions
Why is the mixture sticky?
Ground chicken naturally feels soft and sticky, especially after adding syrup. Lightly dampen your hands when shaping portions away from the stove. A scoop also reduces how much you need to handle the mixture.
Can I freeze the cooked patties?
Yes, freeze cooled patties in a sealed freezer container. Separate layers with parchment so portions are easier to remove. Thaw in the refrigerator, then reheat to 165°F.
Do I need sausage casings?
No, this recipe makes patties directly from seasoned ground chicken. Shape the mixture into portions and flatten before cooking through. No stuffing equipment or grinder is required.
Measure the spices first and keep the patties evenly sized. Cook over moderate heat and check their centers. Refrigerate extra portions promptly for another breakfast.
— Emily
