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.
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!
Enjoy!
Best Chicken Breakfast Sausage (Maple Sage)
Equipment
- Zwilling Non-Stick Pan My go-to set of non-stick pans!
Ingredients
- 1 pound ground chicken
- 2 tablespoons maple syrup
- 1 tablespoons 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!
PRO 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
- Calories: 149kcal | Carbohydrates: 5g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 434mg | Potassium: 418mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg
Notes
Step 2) Form balls. Use a cookie scoop or your hands to form 12 balls.
Step 3) 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.
Step 4) Serve. Transfer the breakfast sausages to a serving plate and enjoy!
