Best Chicken Breakfast Sausage (Maple Sage)
This chicken breakfast sausage is packed with flavor, perfectly juicy, and great for adding to a high-protein breakfast.
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 1) 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.
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!
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!