Easy Chicken Breakfast Sausages
It's so easy to make your own Chicken Breakfast Sausage Patties at home! Made with a hint of maple syrup and fresh herbs, they are packed with protein and flavor.
Servings: 8 sausage patties
Calories: 124kcal
Equipment
- Mixing Bowl
- Chef's Knife
- Cast Iron Skillet
- Spatula
- Instant-Read Thermometer
Ingredients
- 1 tablespoon fresh sage (minced)
- 1 tablespoon fresh thyme (minced)
- 1 tablespoon fresh parsley (minced)
- 1 pound ground chicken
- 2 - 3 tablespoons water
- 1 - 2 tablespoons maple syrup
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- 2 - 3 tablespoons avocado oil
Instructions
- If you haven't already, finely mince your fresh herbs.
- Add all ingredients besides the avocado oil to a large mixing bowl and stir well.
- Divide the mixture into 8 even pieces, about 55 grams each.Press each piece in between your palms to create patties. Be sure to wet your hands to prevent sticking.
- Heat some of the avocado oil in a large skillet over medium heat.
- Cook the patties for about 3 - 4 minutes on each side, until a beautiful golden brown crust forms. They should reach an internal temperature of 165℉.
- Transfer to a platter, and let rest for a few minutes before serving. Enjoy!
Notes
Storage Instructions:
These will keep in the refrigerator for up to 5 days.
Freezing Instructions:
Layer patties between squares of parchment paper, then add to a freezer-safe container. Freeze for up to 3 months.
You can either defrost in the fridge overnight or reheat from frozen, adding a few extra minutes of cooking time.
Nutrition
Calories: 124kcal | Carbohydrates: 3g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 328mg | Potassium: 327mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg