Save These homemade chicken breakfast patties combine ground dark meat with aromatic shallots, garlic, and traditional sausage spices like sage, thyme, and fennel. The mixture comes together in minutes and cooks to golden perfection in a hot skillet. Each patty delivers 11 grams of protein with only 95 calories, making them an ideal choice for meal prep or busy mornings. The optional maple syrup adds subtle sweetness that balances the savory herbs and gentle heat from red pepper flakes.
The smell of sage hitting warm chicken takes me back to weekend mornings when I decided breakfast sausage shouldn't be limited to pork. My first attempt came out a little dry, but learning that dark meat changes everything transformed these patties into something we actually look forward to eating.
I started making these regularly when my husband mentioned wanting more protein at breakfast without the heaviness of pork sausage. Now theyre a Sunday staple, and the house always smells incredible while they cook.
Ingredients
- Ground chicken (preferably dark meat): Dark meat from thighs keeps these patties moist and flavorful, while breast alone can turn dry and tough
- Shallot and garlic: These aromatics disappear into the meat but provide that background savory note that makes sausage taste like sausage
- Kosher salt: Essential for seasoning the meat throughout, so dont be tempted to reduce this amount
- Dried sage and thyme: These classic breakfast herbs give the patties their traditional sausage flavor profile
- Smoked paprika: Adds subtle depth and a beautiful golden brown color as the patties cook
- Crushed red pepper flakes: Just enough heat to wake up your palate without overwhelming the other spices
- Fennel seeds: Lightly crushing these releases their oils and provides that authentic sausage taste you might not realize youre missing
- Olive oil: Keeps the meat from sticking to the pan and adds a touch of richness
- Maple syrup: Balances the savory herbs with just a hint of sweetness, though you can leave it out if you prefer
Instructions
- Mix the sausage base:
- Combine the ground chicken with shallot, garlic, salt, pepper, sage, thyme, smoked paprika, red pepper flakes, fennel seeds, olive oil, and maple syrup in a large bowl. Mix gently with your hands just until everything is distributed, working the meat as little as possible to keep the texture tender.
- Shape the patties:
- Wet your hands slightly to prevent sticking, then divide the mixture into 8 equal portions. Form each into a patty about ½ inch thick, pressing gently to compact without overworking the meat.
- Heat the pan:
- Warm a large nonstick skillet or cast iron pan over medium heat and add a thin layer of olive oil. You want the oil shimmering but not smoking when you add the patties.
- Cook to golden brown:
- Add patties in batches, leaving space between them so they sear rather than steam. Cook 4 to 5 minutes per side until deeply golden brown and cooked through to 165°F.
- Rest and serve:
- Transfer the cooked patties to a paper towel lined plate to drain briefly, then serve hot while still sizzling.
Save These became a regular in our meal prep routine after I discovered how well they freeze. Now I always keep a stash in the freezer for those mornings when cooking anything fresh feels impossible.
Make Them Ahead
I double the batch and freeze the uncooked patties between sheets of parchment paper. They go straight from the freezer to the pan, just adding a couple extra minutes to the cooking time.
Serving Ideas
My personal favorite is stacking two patties on an English muffin with a sharp cheddar slice and maybe some arugula. They also pair beautifully with scrambled eggs and sautéed kale for a complete breakfast plate.
Recipe Variations
These patties are incredibly forgiving, so dont be afraid to make them your own. The base ratio of meat to spices stays consistent, but you can adjust the herbs and heat level to match your morning mood.
- Swap the maple syrup for honey or apple cider vinegar if you prefer different sweetness
- Add fresh chopped herbs like parsley or chives for a brighter flavor
- Mix in some grated apple for extra moisture and sweetness
Save Theres something deeply satisfying about making your own sausage, and these chicken patties have earned their permanent place in our breakfast rotation. Hope they become just as beloved in your kitchen.
Common Questions
- → Can I use ground chicken breast instead of dark meat?
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Yes, though breast meat will be leaner and slightly less juicy. Consider adding an extra tablespoon of olive oil to compensate for the reduced fat content.
- → How long do these patties last in the refrigerator?
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Cooked patties stay fresh in an airtight container for up to 4 days. Reheat gently in a skillet or microwave to maintain moisture.
- → What's the best way to freeze these patties?
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Freeze uncooked patties layered between parchment paper in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before cooking.
- → Can I make these without maple syrup?
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Absolutely. Omit the maple syrup entirely or substitute with honey for a different sweetness profile. The patties cook perfectly without any added sugar.
- → What internal temperature should chicken patties reach?
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Chicken patties should reach an internal temperature of 165°F (74°C) for safe consumption. Use a meat thermometer inserted into the thickest part to verify doneness.
