These homemade chicken sausage patties are sweet and savory, packed with protein, and a game-changer for meal prep! Combine a few simple ingredients, like ground chicken, maple syrup and a handful of spices, for the easiest little homemade sausage patties ever. Keep a batch in the fridge to simplify your busy mornings and start the day off right! {Gluten-free}
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Homemade Chicken Sausage Patties
Many of us rely on store-bought sausage patties for an extra boost of protein in the mornings, and even picky eaters tend to love them too. But, those premade sausages are often highly processed and contain preservatives, binders, and artificial flavorings to get the right texture and flavor. Wherever possible, we try to minimize the prepackaged foods, relying on simple, wholesome ingredients instead.
Fortunately, it’s easy to make your own breakfast sausage at home! You can even make a double batch to have them in the freezer, just like those handy frozen patties from the store. They’re so convenient!
Elysia’s Recipe Recap
Taste: Cozy, classic sausage flavor and slightly sweet but lighter thanks to the mild chicken
Ease: Blending the sausage filling together is surprisingly easy. Forming the patties is a little messy, but so worth it!
Nutritional Benefits: Ground chicken is an incredible source of lean protein with 8 grams of protein per patty and significantly less saturated fat than traditional pork sausage.
Would I make these again? Yes! We love serving these patties on these chicken sausage breakfast sandwiches for a quick meal, so I love having a batch on hand!
Ingredient Notes
- Chicken breast or ground chicken: If you don’t have ground chicken, you can blend chicken breast in a food processor until it turns into the consistency of ground chicken.
- Pure maple syrup: For a bit of sweetness and that classic maple flavor.
- Olive oil: Since chicken is so lean, you’ll need to add a little oil to get the right texture.
- Seasonings: You’ll need some classic sausage seasonings with an emphasis on spices that work well with chicken, like poultry seasoning, paprika, garlic powder, ground sage, salt and red pepper flakes.
Step-by-Step Instructions
- Add the chicken breast to a food processor and blend until it turns into ground chicken. You can also start with ground chicken.
- In a small bowl, combine the maple syrup, olive oil and spices.
- Add to the ground chicken and pulse again to combine.
- Form into 12 equal sized balls and place on a plate.
- Preheat a nonstick skillet over medium-high heat. Spray with cooking spray. Add 6 balls to the pan, and press down with your fingers to create patties (it will be sticky, wet your fingers in between each one to prevent sticking).
- Cook the patties for 2-3 minutes, flip, and cook for another 2-3 minutes or until the internal temperature reaches 165 degrees F. Repeat with the remaining sausage mixture. Serve or store in the fridge or freezer for later!
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- If you want the patties to be the perfect size for breakfast sandwiches, form them into thin patties with about a 3 inch diameter.
- The chicken mixture will be sticky, so it helps to wet your hands before handling the mixture and forming it into balls or patties. You may have to wet your hands several times throughout the process. I like to keep a small bowl of water by the stove or my work station so that I can dip my fingers into it when rolling the balls and flattening the patties in the pan.
Recipe FAQs
Absolutely! These chicken breakfast sausage patties will need about 10-15 minutes at 400 F or until they reach 165 F inside. It can help to cook them on a little grate to help any fat drip away.
Yes, you can blend up any cut of chicken you prefer, like breasts or thighs. You can also use different types of ground meat, such as ground pork, if you prefer. Ground turkey is also a great swap!
Storage Guidelines
To refrigerate: Once cooled, place the leftover cooked sausages in an airtight container in the fridge and use within 4-5 days.
To freeze: For easy meal prep, freeze the cooked patties and microwave them to heat them up. To do so, arrange them in a single layer on a sheet pan and freeze solid. Transfer to a freezer-safe bag and use as needed. To keep the patties from sticking together, it can help to place a small square of parchment paper between each one.
If you want to make a double batch, you can keep the first batch in the fridge to eat during the week and the second batch in a freezer-safe container for later. So handy for breakfast meal prep!
Serving Suggestions
We love using this maple chicken breakfast sausage recipe for breakfast sandwiches! They’re perfect served on a bagel or English muffin with some baked or fried egg and a little cheese. They can also be chopped and added to a high protein breakfast casserole, scramble, omelet, and so much more.
Any time you need regular breakfast sausage, give this recipe a try!
Recipe Variations
- For spicier breakfast sausages: Add extra red pepper flakes to the mixture or several dashes of hot sauce.
- Try a different protein: Ground turkey is a great swap and has a neutral flavor, similar to ground chicken. You can use any sort of mild-tasting ground meat you prefer.
- Change the cut: Instead of chicken breast, use a blend with dark meat made from ground chicken thighs. The sausage patties will be even more tender and flavorful, although you may not need to add as much oil.
More Recipes You’ll Love
- Turkey Sausage and Sweet Potato Hash
- Cottage Cheese Egg Bake
- Egg White Breakfast Casserole
- High Protein Breakfast Burrito Recipe
- Turkey Sausage Egg Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Breakfast Chicken Sausage Patties
Ingredients
- 1 pound chicken breasts (or 1 pound ground chicken)
- 3 tablespoons pure maple syrup
- 1/2 tablespoon olive oil
- 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 if you prefer spicier patties)
Instructions
- Add the chicken breast to a food processor and blend until it resembles ground chicken. You can also use ground chicken if preferred.
- In a small bowl, combine the maple syrup, olive oil and spices.
- Add mixture to the ground chicken and pulse again to combine.
- Form into 12 equal sized balls and place on a large plate.
- Preheat a large frying pan over medium high heat. Spray with cooking spray or a bit of oil. Add 6 balls to the pan and press down evenly with your fingers to create thin patties. It will be sticky, so be sure to wet your fingers between each one to prevent the mixture from sticking to your fingers.
- Cook the patties for 2-3 minutes, flip, and cook for another 2-3 minutes or until the internal temperature reaches 165 degrees F. Repeat with the remaining sausage mixture. Serve or store in the fridge or freezer for later!
Notes
- If you want the patties to be the perfect size for breakfast sandwiches, form them into thin patties with about a 3-inch diameter.
- The chicken mixture will be sticky, so it helps to wet your hands before handling the mixture and forming it into balls or patties. You may have to wet your hands several times throughout the process. I like to keep a small bowl of water by the stove or my work station so that I can dip my fingers into it when rolling the balls and flattening the patties in the pan.
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