These homemade maple chicken breakfast sausage patties are a flavorful protein-packed and satisfying way to start your day. Everything comes together in one bowl, and the cook time is less than 10 minutes. Cook up a batch and store in the refrigerator or freezer for a quick grab-and-go breakfast perfect for busy mornings.
Homemade chicken breakfast sausage may sound like a weekend project, but this recipe proves it’s extremely quick and easy, and ready for your busy weekday mornings. Make a batch (or double batch!) and you’ll have savory, very lightly sweet protein-packed patties ready to enjoy all week long.
With simple spices and a touch of maple syrup, these homemade chicken sausages taste fresher and more wholesome than anything from the freezer aisle. That’s a promise!
Why You’ll Love This Recipe:
- Delicious protein-packed breakfast
- You control the ingredients—no mystery additives!
- Can substitute ground turkey or pork if preferred
- Savory with a hint of sweetness from the maple syrup
- Easy 1-bowl recipe
- Cook time is less than 10 minutes
- Make-ahead and freezer friendly, perfect for meal prep and busy back-to-school mornings
Try one on a biscuit, cheddar biscuit, or homemade English muffin for a delicious breakfast sandwich! Or keep it simple and serve with scrambled eggs and fresh fruit:
One reader, Kelly, commented: “Absolutely loved these. Scrumptious and they freeze beautifully. About to have one for breakfast! ★★★★★”
One reader, Malcolm, commented: “Thoroughly enjoyed the maple flavor sneaking in as part of the after-flavor. ★★★★★“
One reader, Gayle, commented: “I made these this morning fully expecting to freeze at least half, as there are only two of us. There are four left out of 16! Suffice it to say, this recipe is a keeper. ★★★★★“
Ingredients You Need (Mostly Spices & Herbs!)
- Ground Chicken: Look for the kind that’s about 92–94% lean.
- Seasonings: Salt, pepper, dried sage & thyme, garlic powder, smoked paprika, fennel seeds, and nutmeg—this blend of spice cabinet staples makes for flavor-packed sausage patties.
- Maple Syrup: A little maple syrup adds the most incredible flavor and a hint of sweetness—you’ll love it.
- Olive Oil: For cooking the sausage patties.
That’s it. You can adjust the herbs and spices to suit your tastes. Reduce them for a milder flavor (great for serving little ones), or keep the full amount for a bolder flavor.
Here’s How to Make Them
Grab a big mixing bowl and a silicone spatula or wooden spoon. Everything except the olive oil goes into the bowl and gets mixed together. Feel free to ditch the spoon and use your hands to bring it together.
Does it get easier than this??
Scoop the mixture with a cookie scoop or spoon, about 1.5 to 2 Tablespoons of mixture each, and place on a plate or directly in an oiled skillet. Flatten into patties with the back of a spoon or use a spatula.
Cook the patties in batches in a large skillet over medium-low heat. If using a nonstick skillet, I find medium heat is better. A well-seasoned cast iron skillet works, too (medium-low heat for that one), or use a griddle if you want to cook more at once.
Whichever you use, don’t skip the olive oil. Cook the patties on one side for around 5 minutes; flip; and then cook on the other side.
The chicken sausage patties are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C).
You can serve them immediately, or let cool and refrigerate or freeze for future meals.
What to Serve With Maple Chicken Breakfast Sausage
Eggs (any way you like them!), fresh fruit, toast, yogurt, and/or granola are staple choices. If you’re planning a special breakfast or brunch, these chicken breakfast sausage patties are perfect alongside:
- Buttermilk Pancakes or Whole Wheat Pancakes
- Breakfast potatoes or hash browns
- Breakfast Casserole or Biscuit Breakfast Casserole
- Frittata or Egg Muffins
- Quiche
- Homemade Cinnamon Rolls
- Blueberry Muffins or Banana Muffins
They are a little similar, but with a noticeably fresher, more wholesome flavor and texture. Don’t expect an exact store-bought copy.
You can bake them, but I do not recommend it. The skillet and oil give the chicken sausage patties a golden, flavorful exterior that the oven cannot replicate. If you’d still like to try it, see the recipe Note below.
Maple Chicken Breakfast Sausage
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 20 minutes
- Yield: 15-16 patties
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Description
These homemade maple chicken breakfast sausage patties are a flavorful protein-packed and satisfying way to start your day. Everything comes together easily in one bowl, and the cook time is less than 10 minutes. Cook and store in the refrigerator or freezer for a quick grab-and-go breakfast perfect for busy mornings. Cook the patties in batches in a large skillet over medium-low heat. If using a nonstick skillet, I find medium heat is better.
Ingredients
- 1 pound (454g) ground chicken (92–94% lean)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper (1/4 teaspoon if using ground)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground sage
- 1/2 teaspoon fennel seeds (optional)
- 1/4 teaspoon ground nutmeg
- 3 Tablespoons (45ml) pure maple syrup
- 1–2 Tablespoons (15–30ml) olive oil, for cooking
- optional for garnish: fresh thyme & fresh sage
Instructions
- In a large bowl using a large spoon or spatula, mix together all the ingredients except for the oil. It may be easier to use your hands to combine it all. Mixture is sticky.
- Heat a large skillet over medium-low heat. Add the olive oil. (If using a nonstick skillet, I find medium heat is better.)
- Scoop a portion of the mixture, about 1.5–2 Tablespoons (35–45g) in size, and drop into the hot pan. Slightly flatten into a patty using the back of a spoon or spatula. Repeat with remaining mixture until you have around 8 patties on the skillet, depending on the skillet’s size. Don’t over-crowd the skillet.
- Cook for 5 minutes, then flip the sausage patties and cook for an additional 3–4 minutes, or until cooked through. Insert an instant-read thermometer to check for doneness; the sausage patties are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C).
- Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining mixture.
- Serve chicken sausage patties warm with optional fresh thyme and/or sage as a garnish. Store leftovers covered tightly in the refrigerator for up to 1 week. Reheat in the microwave or in a covered skillet over low heat on the stove.
Notes
- Make-Ahead & Freezing Instructions: You can mix the mixture in step 1 ahead of time; cover and refrigerate for up to 1 day. You can also shape the patties up to 1 day ahead of time; cover and refrigerate for up to 1 day or freeze the shaped, uncooked patties for up to 3 months. Thaw the frozen patties in the refrigerator, and cook as instructed. You can also freeze the cooked patties for up to 3 months. Thaw and then reheat in the microwave or in a covered skillet over low heat on the stove.
- Special Tools (affiliate links): Glass Mixing Bowl | Wooden Spoon or Silicone Spatula | Scoop | Instant-Read Thermometer
- Instead of Chicken: You can substitute ground turkey or ground pork.
- Spices & Herbs: I don’t recommend swapping out any spices or herbs, though nutmeg could be replaced with cinnamon. If using fine ground pepper instead of freshly cracked, reduce to 1/4 teaspoon. Fennel seeds have a strong taste, so feel free to skip them if desired. If you want to use fresh thyme leaves and/or chopped fresh sage, double the amount.
- Maple Syrup: Use pure maple syrup for the best flavor. Pancake syrup or artificial syrups won’t have the same flavor.
- Can I double the recipe? Yes, simply double the ingredients.
- Can I bake these instead of pan-frying? You can bake them, but I do not recommend it. The skillet and oil give the chicken sausage patties a golden, flavorful exterior that the oven cannot replicate. If you’d still like to try it, I would drizzle the patties with a bit of olive oil before baking. Bake in a 400°F (204°C) oven for 12–15 minutes, flipping halfway. They are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C).
Nutrition
- Serving Size: 2 patties
- Calories: 118
- Sugar: 4.6 g
- Sodium: 253 mg
- Fat: 6.4 g
- Carbohydrates: 5.7 g
- Protein: 9.9 g
- Cholesterol: 48.2 mg
Reader Comments and Reviews
I wouldn’t have considered making my own breakfast sausage, but I am so glad I tried this recipe! With a perfect blend of seasonings for the lean ground chicken, and then olive oil to cook the patties in, I feel good knowing that what I’m serving is a healthier and tastier version of something that I previously avoided. Now we can all enjoy this new addition to our breakfast options!
These were so delicious!! I loved pairing these chicken sausage patties with my scrambled eggs. They were perfectly sweet and savory. They also smell amazing with the spices used. Be careful with the sage because it could be a strong taste, I might have put a hint too much. I will definitely make them again.
Hello.
This recipe is very good. My family liked it.
I am also wondering if it is possible to use ground pork instead of ground chicken.
Hi Keiko, yes, absolutely!
These are delicious and super easy to make! Our whole family loved them! I think they would be fabulous in a breakfast sandwich!
I don’t want to buy sausage anymore so I’m going to give this a try!! Have you tried air frying these??
Hi Valerie, we haven’t tried cooking these in an air fryer, but would love to know how they turn out if you give it a try!
Hi. The maple chicken sausage recipe produced some very tasty patties! Will make again. If I eliminated, or use less of the maple syrup, do I need to add something for moisture? Also, I’m thinking of using an electric grill next time. Would that work? Thank
Hi Nee, you can leave out the maple syrup without any other changes. An electric grill should work fine!
Awesome Recipe! Thank you so much! I made this with ground turkey and my family loved it. Please keep the amazing recipes coming!
Oh my goodness these are so good! The flavor is absolutely perfect! (I didn’t use the fennel) Thank you Sally for yet another keeper recipe!!
So surprised! Made recipe exactly as stated, used Turkey 99% lean. Patties a bit dry, that was expected. But the flavor is just right on!! So tasty, huge hit here. Sally has the spice mixture just perfect. Next time trying Pork! This recipe is a keeper!!
Absolutely loved these. Scrumptious and they freeze beautifully. About to have one for breakfast!
Do these need to be made into patties or can they be made into loose sausage for breakfast casseroles? Thank you in advance!!
Hi Dianne, that should work just fine!
Thoughly enjoyed the maple flavor sneaking in as part of the after savor.
Delicious, fast, easy! Going to freeze for camping breakfast burritos. A little on the sweet side for my liking so I’ll cut the maple syrup back a little next time and maybe add a few crushed red pepper flakes
I made these with turkey since I don’t typically keep ground chicken on hand, and no fennel because I don’t like the licorice flavor. Goodness, they are stellar. A great (easy and fast!) breakfast protein, have everything already in the pantry/freezer to make them, and they’re even tasty cold, so can be a kids’ lunch option. I’ve sent it to multiple friends already. Chef’s kiss, for sure.
I made these this morning fully expecting to freeze at least half, as there only are two of us. There are four left out of 16! Suffice it to say this recipe is a keeper. I subbed a little cinnamon for nutmeg. Fabulous recipe!
These are so delicious! I don’t leave reviews very often, but this recipe deserves one. Easy to make and super flavorful! I love buying chicken sausage but it is more expensive than pork. If you find a good deal on ground chicken/turkey and have a stocked spice cabinet, these are so affordable!
Great recipe! I used 1/2 tsp ground thyme since I didn’t have dried. I did not use fennel. I’m more of a savory sausage person so next time I’ll cut down the maple syrup. Overall, I recommend!
This recipe showed up right after my youngest notified me of how much she likes sausage patties. I had to use pork instead of chicken, but my kids lived them! The look of amazement on my oldest’s face was glorious.
The recipe wasn’t difficult to make and well worth it! I will definitely make these often!
I made this for the first time today. What a great recipe!. I followed it exactly as written and I wouldn’t change a thing.
Can you use ground fennel in place of the fennel seed? If so, is the measurement the same?
Hi Dawn, yes you can. I would reduce the amount by at least half. So, use 1/4 teaspoon.
Great taste, easy & quick. Will be amazing on an English muffin with egg & cheese! Followed recipe except only used 2 tbs of maple syrup. Perfect for our taste. Thank you for a tasty healthy breakfast sausage!
Hi Sally I’m not a fan of maple syrup any suggestions I can substitute? Perhaps honey?
Hi Loren, you can skip it or replace with 1 or 2 Tablespoons of brown sugar. I haven’t tested with honey, so let me know if you do!
So good! Wow! This will be my weekly breakfast eats. I dont eat pork or beef products so chicken sausage it is.
Hi Sally,
This recipe looks fabulous! Is there any reason why I couldn’t BBQ these?
Also so excited for the new book!!!
I’m sure you could! And thank you so, so much for the excitement!!!
These are wonderful! How could one change these to make them like an
Italian sausage? I would love a recipe for that.
Hi Laurel, you can play around with the spices. Perhaps add more fennel seed, leave out the maple syrup, add parsley, Italian seasoning blend, and perhaps some red pepper flakes.
Do you know how much the calories, protein, etc would change if you substituted the ground chicken with ground pork?
Has anyone tried to airfry these?
Hi Meraiah, you will lose some of that texture and flavor on the exterior. Pan-frying is ideal, but let me know how they turn out if you try it.
Will it make a big difference if I omit the maple syrup to make it diabetic friendly?
You’ll just lose flavor. You could add a pinch of cinnamon for a bit of flavor, if desired.
I used Lakanto keto friendly maple syrup. Great flavor and diabetic friendly.
I see fresh sage in the picture of ingredients but not mentioned or shown in the ingredient list. Is it either/or?
Hi Dorie! That’s really just for garnish. Let me clarify that. Thank you for pointing it out!
I have tons of ground turkey, would the recipe be the same?
Yes, the same! See recipe Note.
Can these be frozen after cooking?
Yes! See recipe Notes.