Easy Chicken Breakfast Sausage (Maple Sage)
This chicken breakfast sausage is packed with flavor, perfectly juicy, and great for adding to a high-protein breakfast!
Dish: Chicken Breakfast Sausage
Variant: Easy Chicken Breakfast Sausage (Maple Sage)
Source: CHICKEN BREAKFAST SAUSAGE
- Total time
- 35 min
- Active time
- 15 min
- Yield
- 6, 6 servings
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
CHICKEN BREAKFAST SAUSAGE INGREDIENTS
Ground Chicken: A pack of ground chicken is typically made from a blend of white and dark meat, which is what you want for homemade breakfast sausages to ensure they’re not super dry.
And if you want to use pork instead for a deeper flavor, go for it! Maple Syrup: A touch of maple syrup brings a hint of sweetness and adds those cozy fall vibes, while also keeping the patties moist. Dried Seasoning Blend: I’m keeping it simple with all dried herbs and spices in this recipe. You’ll need dried sage, garlic powder, onion powder, thyme, nutmeg, salt, and black pepper. Find the printable recipe with measurements below.
Required setup
Equipment
large non-stick pan
Method Overview
Structured method notes that are separate from the step timeline.
HOW TO MAKE CHICKEN BREAKFAST SAUSAGES
Make the patty mixture.
In a large bowl, use your hands to mix the ground chicken, maple syrup, salt, dried sage, garlic powder, onion powder, dried thyme, black pepper, and nutmeg, until well combined. Use a medium-sized cookie scoop or your hands to form 12 balls.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
35 min
Total time from the source recipe card.
Step 1
Mix together. In a large bowl, use your hands to mix together the ground chicken, maple syrup, salt, dried sage, garlic powder, onion powder, dried thyme, black pepper, and nutmeg, until well combined.
Image detailsMixDownshiftology · CHICKEN BREAKFAST SAUSAGEDev reference Visual cue
until well combined.
Checks1
Visual cueInfoVisualuntil well combined.
Expected state: until well combined.
Inputs and tools9
Uses
- ¼ teaspoon nutmeg
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- 2 tablespoons maple syrup
- 1 pound ground chicken
Why and source
This step has reviewed source-backed guidance.
- Source: CHICKEN BREAKFAST SAUSAGE
Step 2
Form balls. Use a cookie scoop or your hands to form 12 balls.
Step 3
Cook. Heat the oil in a large non-stick pan over medium heat. Add six balls to the pan and use your fingers to press them flat (wet your fingers to prevent them from sticking). Cook the patties for 2 to 3 minutes on each side. Repeat with a second batch, and add a splash more oil if needed.
medium heatNon-Stick Pan
Image detailsCookDownshiftology · CHICKEN BREAKFAST SAUSAGEDev reference Checks1
TimingInfoTimingfor 2 to 3 minutes
Target: 2-3 minute
Expected state: Cook the patties for 2 to 3 minutes on each side.
Inputs and tools2
Uses
- 1 tablespoon extra-virgin olive oil
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: CHICKEN BREAKFAST SAUSAGE
Step 4
Serve. Transfer the breakfast sausages to a serving plate and enjoy!
Image detailsServeDownshiftology · CHICKEN BREAKFAST SAUSAGEDev reference Checks1
ServiceMain recipeSource service instruction
Serve. Transfer the breakfast sausages to a serving plate and enjoy!
Why and source
This step has reviewed source-backed guidance.
- Source: CHICKEN BREAKFAST SAUSAGE
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
MY FAVORITE CHICKEN BREAKFAST SAUSAGE
After taking a bite of this homemade chicken sausage (and this classic breakfast sausage), there’s no way I’m going back to packaged versions again (no matter how convenient they are).
This homemade version is every bit as flavorful and juicy, and you know exactly what’s going into them. Plus, they’re so easy to make and perfect for breakfast meal prep — just like my breakfast casserole and breakfast egg muffins.
STORAGE TIPS
Store for the week: They will last for 4 to 5 days in the fridge in an airtight container.
Freeze for later: I almost always make a second batch to keep stored in my freezer. Store them in freezer-safe containers (with parchment paper in between layers) and freeze for up to 3 months.
WAYS TO SERVE
Complete a classic breakfast plate: I love enjoying two patties alongside fried eggs or scrambled eggs, with extra veggies such as sautéed spinach, and crispy oven-baked bacon.
You could even add a side of these sweet potato hash browns. Make a breakfast sandwich: These would be great for making a breakfast sandwich layered with a fried egg, sliced avocados, leafy greens or microgreens, cheese, and a schmear of your favorite hot sauce. And if you’re gluten-free like me, use sweet potato toast for your bread! Breakfast burrito or taco: You can layer these inside a breakfast burrito or sauté the seasoned meat (instead of forming sausages) for breakfast tacos. Don’t forget my pico de gallo or salsa verde to go with it!
LISA’S TIPS
Store for the week: They will last for 4 to 5 days in the fridge.
Just store them in an airtight container. Freeze for later: I almost always make a second batch to keep stored in my freezer. Store them in freezer-safe containers (with parchment paper in between the layers) and freeze for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight to make the reheating process easier. But you could also reheat straight from the freezer, they’ll just a bit take longer. Kick up the heat: Add a dash of cayenne pepper or crushed red pepper flakes for a spicy kick. This will taste great paired with the sweetness of the maple syrup. You could even add chipotle powder for a little smokiness.
BEHIND THE SCENES
I love making a double batch of these chicken breakfast sausages so I can enjoy a few one week, then freeze the rest for the future.
Reheating them is no different that reheating store-bought packaged breakfast sausages. But I love that this version has a an ingredient list with no fillers or additives.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
6, 6 servings
Syrup
Source step 1 creates or uses syrup.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the downshiftology page for dev review.
Copy risk: Unchecked
CHICKEN BREAKFAST SAUSAGE
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