Amazing Chicken breakfast sausage patties in 20 min

If you’re tired of those overly salty, mystery-meat breakfast links, then let’s talk about making amazing chicken breakfast sausage patties right at home! I’m Anna, and I’m absolutely obsessed with finding ways to make everyday meals—especially breakfast—taste incredible without taking up your whole morning. My goal in the kitchen is always to share simple, flavorful recipes that prove cooking with lean ground chicken can be just as satisfying as anything else. Forget everything you think you know about lean sausage being dry!

This recipe is my go-to because it delivers the juiciest, perfectly spiced sausage patties you can imagine. We use the skillet method, which means you can have these ready faster than it takes to run to the grocery store. Seriously, 20 minutes, and you have a batch ready for Sunday brunch or frozen solid for busy weekdays. Trust me, once you try these warm spices hugging that lean chicken, you won’t go back to the store-bought stuff. They are just that good.

Gathering Your Ingredients for Chicken Breakfast Sausage Patties

Getting ready to make these fantastic chicken breakfast sausage patties is half the fun! Since this recipe relies on a perfect blend of spices to wake up that ground chicken, precision matters here. We aren’t just tossing things in; we are building layers of flavor. Don’t stress, though; it’s still super fast!

You’ll need good quality ground chicken, and then we load it up with savory herbs and just a tiny bit of sweetness to balance everything out. I always lay my ingredients out first, just like I learned from my grandmother. It makes the mixing stage so much smoother.

Keep an eye out below, because I’ll show you exactly what you need. I usually organize it all in a chart so you can easily grab what you need from the pantry!

Precise Measurements for Perfect Chicken Breakfast Sausage Patties

The magic is in the seasoning ratios here. If you use too much sage, it takes over, and if you skip the brown sugar, you miss that essential depth. We are aiming for eight perfectly seasoned patties, so measure carefully!

You’ll start with one full pound of ground chicken. For the spices, we are using a teaspoon each of kosher salt, rubbed sage (that’s the star!), smoked paprika, garlic powder, onion powder, and black pepper. Then, just to add complexity, grab one teaspoon of brown sugar and a quarter teaspoon of crushed red pepper flakes. That little bit of heat is optional, but I think it really makes the savory herbs pop!

Finally, you need just a tablespoon of olive oil to get the pan going. That’s it! Simple pantry staples creating amazing flavor.

Essential Equipment for Making Chicken Breakfast Sausage Patties

You don’t need a fancy setup for these amazing chicken breakfast sausage patties; honestly, my first batch was made using just what I had on hand. The key is having the right tools for mixing and cooking evenly. Keep it simple, keep it fast!

• A medium mixing bowl for combining everything gently.
• A large skillet—cast iron is my favorite, but any non-stick pan works fine.
• A spatula for flipping.
• A meat thermometer is non-negotiable for safety!
• A plate lined with paper towels for resting the cooked sausage.

Step-by-Step Guide to Perfect Chicken Breakfast Sausage Patties

Alright, let’s get these incredible chicken breakfast sausage patties into the pan! This process moves quickly, so make sure your ingredients are measured out and ready to go before you start mixing. We are moving from raw chicken to delicious breakfast in about 20 minutes, tops.

Mixing and Forming Your Homemade Sausage

First things first: grab that pound of ground chicken and toss it into your medium bowl. Now, take all those spices we talked about—the sage, paprika, garlic, salt, everything—and sprinkle them right over the top. This is important: use your hands or a sturdy fork, but mix them gently. I cannot stress this enough: *do not* overmix the meat! When you mix too much, you develop the proteins, and instead of juicy sausage, you get dense, rubbery hockey pucks. We want tender patties!

Mix just until you see the spices disappear into the chicken; maybe 10 to 15 seconds of light folding is all it takes. Once it’s just combined, stop mixing immediately. Now, divide that seasoned meat into 8 equal portions. That’s usually about a quarter cup of meat per patty. Roll each portion lightly into a ball and then flatten it out into a patty shape—aim for about 3 inches wide and keep them nice and thick, about three-quarters of an inch. They shrink a little when they cook, so make them slightly wider than you think you need.

Cooking Your Chicken Breakfast Sausage Patties in the Skillet

Time to cook! Heat up that large skillet over medium heat and add your tablespoon of olive oil. You want the oil to shimmer slightly—that’s how you know it’s ready for the sausage. If the heat is too low, the patties will steam instead of sear, and we want that beautiful brown crust!

Carefully place all 8 patties into the hot oil in a single layer. Don’t crowd the pan; if you have to cook in batches, do it! Crowding drops the temperature too fast. Let them cook undisturbed for 5 to 6 minutes on that first side. You’ll see the edges start to firm up and get golden brown. Then, flip them over just once. Seriously, only flip them one time! Continue cooking for another 5 to 6 minutes until both sides are nicely browned.

Here is the safety step: You absolutely must confirm they are done inside. Ground chicken needs to reach an internal temperature of 165°F. Stick your meat thermometer right into the thickest part of the patty. Once they hit that mark, pull them out of the skillet immediately and let them rest on a plate for about 2 minutes. That short rest helps keep all those juices locked inside before you serve them up!

Tips for Success with Homemade Sausage

Making fantastic chicken breakfast sausage patties comes down to avoiding just two common rookie mistakes. I learned these the hard way—wasting perfectly good ground chicken because I rushed it! If you follow these two golden rules, you’ll have lean sausage that tastes rich and satisfying every time.

Rule number one, which I mentioned before, is gentle mixing. Think of it like folding laundry, not kneading bread. Overworking the meat is the number one cause of dry, tough sausage. Stop mixing the moment you can no longer see white streaks of unseasoned chicken. It really only takes seconds!

Rule number two is temperature verification. Since we are using lean ground chicken, there’s less room for error compared to pork or beef sausage. Don’t guess if it’s done; use that thermometer. Hitting 165°F is the only way to guarantee safety and prevent overcooking.

Ensuring Juiciness and Proper Seasoning

If your patties ever turn out a little dry, look back at how you mixed them. That’s probably where the moisture escaped! Also, make sure your spices are fresh. Old sage loses its punch, and you end up needing more—which throws off the balance we worked so hard to achieve.

For seasoning, I always taste test before shaping, if you feel comfortable with it. Take a tiny, pea-sized amount of the raw meat mixture, flatten it onto a piece of foil, and microwave it for 10 seconds until cooked. Taste it! Does it need a pinch more salt or maybe just a tiny dash more pepper? This small step guarantees your final batch of chicken breakfast sausage patties is seasoned exactly how your family likes it.

Storing and Reheating Your Chicken Breakfast Sausage Patties

One of the biggest reasons I love this recipe for chicken breakfast sausage patties is how perfectly they handle make-ahead cooking. Life gets busy, right? Knowing you have lean, flavorful sausage ready to go in the freezer is a game-changer for hectic mornings. You’ll want to make a double batch next time—trust me on this one! If you want to see more ways to use ground chicken, check out my guide on crispy chicken burgers.

The most important step for storage is cooling them completely first. If you try to pack them while they are warm, condensation builds up, and that leads to mushy sausage later. Once they are totally cool, you have two main options for keeping them fresh.

For the fridge, wrap stacks of 2 or 3 patties tightly in plastic wrap, then slide them into a zip-top bag. They’re good for about 4 days this way. For long-term storage, the freezer is your best friend. They keep beautifully for up to three months!

I’ve put together a quick guide below so you can see exactly how I keep track of my batches. It makes grabbing breakfast so much easier! You can also find inspiration for other quick meals, like my loaded chicken salad recipe.

Frequently Asked Questions About Chicken Breakfast Sausage Patties

I get so many questions about adapting this recipe, which is a good sign that everyone wants delicious, homemade sausage! This simple ground chicken recipe is quite flexible, but a few things are best left unchanged for the perfect result.

Can I substitute the ground chicken?

You absolutely can play around with the meat, but remember that ground chicken is naturally leaner than pork, which affects the final texture. If you swap it for ground turkey, the results will be very similar! If you decide to use regular ground pork, you might want to slightly reduce the cooking time, as pork sausage tends to cook a bit faster than poultry. For a truly lean sausage option, stick with poultry. Please avoid using very lean ground beef, though, because it tends to dry out much faster in a patty form like this. For more ideas on cooking lean chicken breasts, see my tips on juicy baked chicken breasts.

What is the best way to check if the patties are done?

My biggest piece of advice for anyone making any poultry recipe—especially these chicken breakfast sausage patties—is to ditch the visual check and rely on your thermometer. If you see pink, you might think it’s underdone, but sometimes it looks pink even when it’s safe. The only reliable way to confirm your lean sausage is ready to eat is by checking its internal temperature. It must hit 165°F. It takes just a second to check and completely removes the guesswork!

Also, a common question is about spices: If you want to make a sweeter version, just skip the red pepper flakes. If you want it spicier next time, double the flakes! It’s your kitchen, so adjust the seasoning to your liking after you test that first small cooked sample.

Sharing Your Homemade Chicken Breakfast Sausage Patties

I really hope these simple, juicy chicken breakfast sausage patties make your busy mornings a little brighter! I put so much love into developing this fast, flavorful recipe. If you made a batch, please come back and let me know how they turned out. Rating the recipe helps other busy cooks find the best way to start their day! You can also save this recipe on Pinterest for later!

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