These chicken breakfast sausage patties are made with freshly ground meat, real maple syrup (for that classic breakfast sausage taste), and warm spices. Ready in just 20 minutes, they make a delicious protein-packed addition to any breakfast.
Did you know you can make your own breakfast chicken patties with only a few ingredients? They come out so flavorful, juicy, and simply delicious.
My family enjoys maple chicken breakfast sausages with mini pancakes, omelets, Greek yogurt pancakes, and cottage cheese pancakes.
We used to buy them all the time, but not anymore. I learned how to make my own with a few simple ingredients.
I love that homemade ones are less salty, less spicy, and free of unnecessary ingredients. It’s a simple, quick, and clean recipe that everyone loves.
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Why you'll love this recipe
- Simple ingredients: Made with no dairy, no eggs, or gluten.
- Versatile: Enjoy them for breakfast, lunch, or even dinner. Great for meal prep.
- So flavorful: Maple syrup, sage, thyme, black pepper, and other spices create a perfectly balanced taste that’s both sweet and savory.
- Made with freshly minced chicken: It will make the sausages juicier, and more tender compared to the store-bought ground meat. And you know exactly what you add to yours.
Ingredients and substitutions
You can find the ingredients quantities in the recipe card below.
- Chicken: Use chicken breasts or boneless skinless chicken thighs. You can also use store-bought ground chicken instead.
- Maple: It adds a hint of sweetness and flavor. You can also use honey or brown sugar.
- Breakfast sausage seasoning blend: I used salt, rubbed sage, dried rosemary, garlic powder, onion powder, nutmeg, and black pepper.
- Oil: you can use avocado oil, olive oil, or ghee butter for cooking the sausages.
Ingredient Tip
For the best texture and flavor, use homemade ground chicken. Freshly minced chicken locks more moisture compared to the store-bought and you are in control over the quality of chicken.
Step-by-step instructions
Learn how to make homemade chicken sausage patties in 4 easy steps.
Ground the chicken. Cut the chicken breasts into cubes. Place it in a food processor, and pulse it until it is ground. I did it in two batches for 3 small chicken breasts.
Make the meat mixture. In a large bowl, add ground chicken, maple syrup, salt and seasoning. Mix well until combined.
Form chicken patties. Scoop a spoonful of meat and from it into the patty. Place it on a cutting board lined with parchment paper (or straight onto the hot skillet). Repeat the process with the remaining meat. If the meat sticks to your hands, wet your hands with water.
Fry them in the skillet. Heat oil over medium heat. Place chicken patties onto the hot skillet, flattening them if needed with the back of the spoon.
Fry them over medium-high heat for about 4 minutes on each side until browned. The internal temperature should reach 165°F. If they are not fully cooked after 8 minutes, cover the skillet with a lid and cook on low for another minute or two.
Nataliia's recipe tips
- Use dark meat for juicer patties.
- If the meat mixture sticks to your hands, wet them with water before forming each patty.
- If you have to cook them in batches, wash and dry the skillet after each batch. Otherwise, the maple will start burning the pan.
- Once seared on both sides, I like to cover and finish cooking the sausages on lower heat.
Serving ideas
These maple chicken breakfast sausages are a perfect addition to any breakfast. Below are my favorite combos:
- Breakfast sandwiches: sausage patty, fried egg, cheese, and avocado on an English muffin or bagel.
- Potatoes: enjoy them with skillet-fried potatoes or air fryer breakfast potatoes. You can also add some eggs here.
- With waffles or pancakes: serve them with pancakes or waffles, drizzled with some extra maple syrup.
How to store chicken breakfast sausage patties
- To store: transfer leftover patties in an airtight container and store them in the fridge for up to 3-4 days.
- To freeze: you can freeze cooked patties for up to 3 months. Make sure to mark the bag with the date.
- To reheat: You can reheat them in the microwave, air fryer, or in the skillet with a little bit of water at the bottom to keep them juicy.
Frequently asked questions
Yes, you can easily make these sausages with ground turkey or ground pork instead of chicken.
Yes, you can prepare the meat mixture and shape the patties the night before. Store them in the fridge overnight and cook them in the morning.
📖 Recipe
Homemade Chicken Breakfast Sausage
Equipment
- 1 food processor
- 1 large bowl
- 1 cast iron or other heavy skillet
- 1 meat thermometer
Ingredients
- 1 pound chicken breast or thighs or use store-bought ground chicken
- 2 tablespoons real maple syrup or honey
- ½ teaspoon salt
- ½ teaspoon rubbed sage
- ½ teaspoon dried rosemary leaves
- ½ teaspoon black pepper adjust to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground nutmeg
- 1 tablespoon olive oil for frying
Instructions
- Cut chicken breast or thighs in cubes. Place them in a food processor and pulse on high until ground.
- In a large bowl, add ground chicken, 2 tablespoons real maple syrup or honey, ½ teaspoon salt, ½ teaspoon rubbed sage, ½ teaspoon dried rosemary leaves, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground nutmeg. Mix well until combined with your hands or a spatula.
- Heat 1 tablespoon olive oil in a large skillet. Form chicken patties and place them carefully onto the hot skillet. Fry for 4 minutes on both sides or until the internal temperature reaches 165°F. Once browned on both sides, you may cover the skillet with a lid and cook them on low to make sure they are thoroughly cooked.
- Serve homemade chicken breakfast sausages with eggs, waffles, pancakes and fruit.
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