Breakfast Chicken Sausage Patties Recipe
These Breakfast Chicken Sausage Patties are a flavorful and healthier alternative to traditional pork sausage. Made with ground chicken and a blend of spices, including paprika, sage, and poultry seasoning, they are sweetened slightly with pure maple syrup for a perfect balance of savory and sweet. Quick to prepare and cook, these patties are perfect for a protein-packed breakfast or brunch and can be stored for later use.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 patties (serves 12)
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Meat
- 1 pound chicken breasts (or 1 pound ground chicken)
Wet Ingredients
- 3 tablespoons pure maple syrup
- 1/2 tablespoon olive oil
Spices
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground sage
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes (or more for spicier patties)
Instructions
- Prepare the Chicken: Add the chicken breasts to a food processor and blend until it resembles ground chicken. Alternatively, you can use pre-ground chicken if preferred.
- Mix Wet Ingredients and Spices: In a small bowl, combine the pure maple syrup, olive oil, salt, paprika, poultry seasoning, ground sage, garlic powder, and red pepper flakes.
- Combine Chicken with Seasoning: Add the syrup and spice mixture to the ground chicken in the food processor and pulse briefly to combine everything evenly.
- Form Patties: Using your hands, form the mixture into 12 equal-sized balls and place them on a large plate.
- Preheat Pan and Shape Patties: Heat a large frying pan over medium-high heat. Lightly grease it with cooking spray or a bit of oil. Add 6 meatballs to the pan and gently press them down with your fingers to form thin patties. To prevent sticking, wet your fingers between each patty formation.
- Cook the Patties: Cook the patties for 2-3 minutes on one side until browned, then flip and cook another 2-3 minutes until the internal temperature reaches 165°F (74°C).
- Repeat and Serve: Remove cooked patties and repeat the cooking process with the remaining 6 patties. Serve immediately or store in the refrigerator or freezer for future use.
Notes
- Wet your fingers with water before shaping patties to prevent sticking.
- Use a meat thermometer to ensure patties are cooked through to 165°F for food safety.
- Maple syrup adds a subtle sweetness but can be adjusted or omitted for a less sweet sausage.
- The recipe yields 12 patties, perfect for multiple servings or meal prep.
- Store cooked patties in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Ground chicken breast is lean; adding a bit of olive oil helps keep the patties moist.
