These chicken breakfast sausage patties are made with freshly ground chicken, real maple syrup, 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 and I enjoy classic American Sunday breakfast with soft scrambled eggs, homemade fluffy pancakes and these maple chicken breakfast sausages.
We used to buy the store-bought ones all the time, but by son always told me those were too spicy or too salty. So I have learnt making them myself. I love that homemade version can be seasoned to your liking, perfectly balanced in flavor and free of additives. Cooked sausages also freeze well.
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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. 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. If you sue store-bough ground chicken, I recommend using 7% fat.
- 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 the cubes in a food processor, and pulse until finely ground.
Note: Work in batches if your food processor is small.
Make the meat mixture. In a large bowl, combine ground chicken, maple syrup, salt and seasoning. Mix thoroughly until evenly combined.
Form the breakfast patties. Scoop portion size balls of the chicken mixture (about 2 tablespoons each) and shape them into patties. Place patties on a parchment-lined cutting board. Repeat the process with the remaining mixture.
Tip: If the meat sticks to your hands, lightly wet your hands with water.
Cook the breakfast patties. Heat oil in a skillet over medium heat. Add chicken breakfast patties, flattening them with the back of the spoon or a spatula if needed. Fry for 3 minutes per side. Once browned on both sides, cover and cook them on low heat for another 2-3 minutes, until the internal temperature reaches 165°F. If they need extra time to cook through, cook covered on low heat for another minute or two or until fully cooked.
recipe tips
- Use dark chicken meat for juicier patties. Ground chicken thigh meat has a higher natural fat content than breast meat, keeping your breakfast patties rich and tender instead of dry.
- Wipe and clean the skillet between batches. Because these breakfast patties contain real maple syrup, residual sugars left in the pan can burn during the next rounds. Rinse and dry the skillet between batches for a a clean, golden searing.
- Cover to finish cooking. Once you have a deep brown sear on both sides, cover the skillet with a lid and reduce heat to low. This traps steam to gently finish cooking the center without drying them out or burning the from the outside.
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.
- To reheat from frozen: Add ¼ cup of water to a small saucepan or skillet. Add the frozen breakfast patties, cover with a lid, and heat over low. Once the water begins to simmer, cook for 4 minutes. Flip the patties, cover, and cook for an additional 4 minutes, adding a splash of water if the pan dries out. Heat until warmed through to an internal temperature of 165°F.
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 large 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
- Grind the chicken. Cut chicken breast or thighs into cubes. Place them in a food processor and pulse on high until ground.
- Make the meat mixture. In a large bowl, combine 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 thoroughly with your hands or a spatula until the spices are evenly distributed.
- Form the breakfast patties. Form chicken patties (2 tablespoons of mixture per each patty) and place them cutting board lined with parchment paper.
- Cook the breakfast patties. Heat oil in a skillet. Place the patties and sear them for 3 minutes on each side. Once browned on both sides, cover the skillet with a lid and continue cooking on low to make sure they are thoroughly cooked and until the internal temperature reaches 165°F.
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