These homemade maple chicken breakfast sausage patties are a flavorful protein-packed and ultra-satisfying way to start your day. Everything comes together easily in one bowl, and the cook time is less than 10 minutes. Cook up a batch and store in the refrigerator or freezer for a quick grab-and-go breakfast perfect for busy mornings.
Homemade chicken breakfast sausage may sound like a weekend project, but this recipe proves it’s extremely quick and easy, and ready for your busy weekday mornings. Make a batch (or double batch!) and you’ll have savory, protein-packed patties ready to enjoy all week long. With simple spices and a touch of maple syrup, these homemade chicken sausages taste fresher and more wholesome than anything from the freezer aisle.
That’s a promise!
Why You’ll Love This Recipe:
- Delicious protein-packed breakfast
- You control the ingredients—no mystery additives!
- Can substitute ground turkey or pork if preferred
- Savory with a hint of sweetness from the maple syrup
- Easy 1-bowl recipe
- Cook time is less than 10 minutes
- Make-ahead and freezer friendly, perfect for meal prep
Try one on a biscuit, cheddar biscuit, or homemade English muffin for a delicious breakfast sandwich! Or keep it simple and serve with scrambled eggs and fresh fruit:
Ingredients You Need (Mostly Spices & Herbs!)
- Ground Chicken: Look for the kind that’s about 92–94% lean.
- Seasonings: Salt, pepper, dried sage & thyme, garlic powder, smoked paprika, fennel seeds, and nutmeg—this blend of spice cabinet staples makes for flavor-packed sausage patties.
- Maple Syrup: A little maple syrup adds the most incredible flavor and a hint of sweetness—you’ll love it.
- Olive Oil: For cooking the sausage patties.
That’s it. You can always adjust the herbs and spices to suit your tastes. Reduce them for a milder flavor (great for serving little ones), or keep the full amount for a bolder flavor.
Here’s How to Make Them
Grab a big mixing bowl and a silicone spatula or wooden spoon. Everything except the olive oil goes into the bowl and gets mixed together. Feel free to ditch the spoon and use your hands to bring it together. Does it get easier than this??
Scoop the mixture with a cookie scoop or spoon, about 1.5 to 2 Tablespoons of mixture each, and place on a plate or directly in an oiled skillet. Flatten into patties with the back of a spoon or use a spatula.
Cook the patties in batches in a large skillet over medium-low heat. If using a nonstick skillet, I find medium heat is better. A well-seasoned cast iron skillet works, too (medium-low heat for that one), or use a griddle if you want to cook more at once.
Whichever you use, don’t skip the olive oil. Cook the patties on one side for round 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 (74°C).
You can serve them immediately.
What to Serve With Maple Chicken Breakfast Sausage
Eggs (any way you like them!), fresh fruit, toast, yogurt, and/or granola are staple choices. If you’re planning a special breakfast or brunch, these chicken breakfast sausage patties are perfect alongside:
Description
These homemade maple chicken breakfast sausage patties are a flavorful protein-packed and ultra-satisfying way to start your day. Everything comes together easily in one bowl, and the cook time is less than 10 minutes. Cook up a batch and store in the refrigerator or freezer for a quick grab-and-go breakfast perfect for busy mornings. Cook the patties in batches in a large skillet over medium-low heat. If using a nonstick skillet, I find medium heat is better.
- In a large bowl using a large spoon or spatula, mix together all the ingredients except for the oil. It may be easier to use your hands to combine it all. Mixture is sticky.
- Heat a large skillet over medium-low heat. Add the olive oil. (If using a non-stick skillet, I find medium heat is better.)
- Scoop a portion of the mixture, about 1.5–2 Tablespoons (35–45g) in size, and drop into the hot pan. Slightly flatten into a patty using the back of a spoon or spatula. Repeat with remaining mixture until you have around 8 patties on the skillet, depending on the skillet’s size. Don’t over-crowd the skillet.
- Cook for 5 minutes, then flip the sausage patties and cook for an additional 3–4 minutes, or until cooked through. Insert an instant-read thermometer to check for doneness; the sausage patties are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C).
- 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 in the microwave or in a covered skillet over low heat on the stove.
Notes
- Make-Ahead & Freezing Instructions: You can mix the mixture in step 1 ahead of time; cover and refrigerate up to 1 day. You can also shape the patties up to 1 day ahead of time; cover and refrigerate up to 1 day or freeze the shaped, uncooked patties 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 and then reheat in the microwave or in a covered skillet over low heat on the stove.
- Instead of Chicken: You can substitute ground turkey or ground pork.
- Spices & Herbs: I don’t recommend swapping out any spices or herbs, though nutmeg could be replaced with cinnamon. If using fine ground pepper instead of freshly cracked, reduce to 1/4 teaspoon. Fennel seeds have a strong taste, so feel free to skip them if desired. If you want to use fresh thyme leaves and/or chopped fresh sage, double the amount.
- Maple Syrup: Use pure maple syrup for the best flavor. Pancake syrup or artificial syrups won’t have the same flavor.
- Can I double the recipe? Yes, simply double the ingredients.
- Can I bake these instead of pan-frying? You can bake them, but I do not recommend it. The skillet and oil give the chicken sausage patties a golden, flavorful exterior that the oven cannot replicate. If you’d still like to try it, I would drizzle the patties with a bit of olive oil before baking. Bake in a 400°F (204°C) oven for 12-15 minutes, flipping halfway. They are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C).
