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).