Homemade Chicken Breakfast Sausage

These chicken breakfast sausage patties have all the same sausage flavor you love with a fraction of the fat and calories. Now you can have peppery, smoky breakfast sausage for just 60 calories a piece. 

And if you think making your own sausage might be complicated, think again. Mix a few spices together, add to ground chicken, form patties like you’re making burgers, and throw ’em in a pan. That’s it! 

chicken breakfast sausage and greek yogurt biscuits

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Ingredients for Chicken Breakfast Sausage

If you’re familiar with my recipes, you know I love using reduced fat pork sausage. While it’s a great ingredient, it’s still rather high in fat and calories—even for a reduced fat version. 

These chicken breakfast sausage patties use a leaner source of meat in ground chicken. Not only is ground chicken much leaner, it takes on the breakfast sausage flavors really well. 

In case you have trouble finding ground chicken, you’re welcome to use ground pork or even turkey. You may also be able to have chicken breast ground for you in the butcher section of your grocery store. 

Chicken Breakfast Sausage Seasoning Recipe

brown sugar, kosher salt, allspice, smoked paprika, black pepper, red pepper flakes, and sage in a bowl

After testing SO many spice blends, I think I finally nailed the classic breakfast sausage flavor. Here’s everything you’ll need: 

  • salt
  • black pepper
  • crushed red pepper
  • smoked paprika
  • allspice
  • sage
  • brown sugar

With all the testing, I’ll say that there’s plenty of wiggle room with the ingredients. I tried adding a bit of thyme, ground cloves, and sweet paprika without any failures. So, if you’re missing an ingredient, you can probably substitute something else and get pretty close. 

The only ingredients I’d try to nail 100% would be the salt, black and red pepper, and brown sugar. 

Tips for Cooking 

As I mention in the recipe notes below, stainless steel or cast iron will work best for creating a sear and crispy crust. Nonstick should work just fine but if you’re lacking that fatty-like sausage exterior, this could be the culprit. 

ground chicken sausage patties next to a cast iron skillet with olive oil

And in case you’re wondering if the oil is necessary, it’s not, but I highly recommend using it. The olive oil provides a ton of flavor and, once again, helps create the crust on the chicken breakfast sausage. You can, however, use another type of oil if you don’t have olive oil on hand. 

ground chicken sausage patties after flipping halfway through cooking

Serving Your Homemade Breakfast Sausage

These sausages are perfect with my Greek yogurt biscuits or Homemade McGriddles. But feel free to keep it simple and serve this recipe up with toast, on a biscuit, or with a side of my air fried breakfast potatoes and peppers.

homemade McGriddle with chicken sausage, egg, and cheese

In case you’re feeling adventurous, you could cook and crumble this chicken breakfast sausage to use in some of my favorite recipes:

That should be plenty of inspiration. If you have any recipe questions, drop a comment below. And don’t forget to snap a pic of your chicken breakfast sausage and tag me on Instagram! 

chicken breakfast sausage patties in a skillet with Greek yogurt biscuits

Chicken Breakfast Sausage

Yield: 10 Sausage Patties
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A simple recipe for homemade breakfast sausage patties made with ground chicken.


  • 1 lb Ground Chicken (I used 97/3)
  • 2 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 1/2-1 tsp Crushed Red Pepper
  • 1/2 tsp Kosher Salt, or 1/4 tsp table salt
  • 1/2 tsp Rubbed Sage
  • 1/4 tsp Allspice
  • 2 Tbsp (24g) Swerve Brown*, or light brown sugar
  • 1 Tbsp (16g) Extra Virgin Olive Oil


Making the Sausage Patties

  1. Mix the dry spices and brown sugar in a small bowl before adding to the ground chicken. Work the chicken and spices together until evenly mixed.
  2. Divide the ground chicken into 10 pieces (about 48 grams or 1.8 ounces each) and press between your palms to flatten.

Cooking the Chicken Breakfast Sausage

  1. Heat a large skillet over medium-high heat with the olive oil. (I used a 12" cast iron skillet. If you're using a smaller skillet, you may need to cook in batches.)
  2. Once the oil is hot, carefully add the sausage patties to the skillet. Cook for 3-4 minutes or until the bottoms are a crispy brown. Flip each patty and cook for an additional 3-4 minutes or until the patties are cooked through and reach an internal temp of 165ºF. Transfer to a plate and let the sausage patties rest for a few minutes before serving.


*Nutrition facts do not include carbs from zero calorie Swerve Brown. If you use light brown sugar, each sausage patty will have 2g of carbs.

Nutrition Information:
Yield: 10 Sausage Patties Serving Size: 1 Sausage Patty
Amount Per Serving: Calories: 60Total Fat: 3gCarbohydrates: 0gProtein: 10g

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30 thoughts on “Homemade Chicken Breakfast Sausage”

  • Better than I could have even imagined. And my expectations were high. You nailed it! – but then you already knew that.

  • I gave this NEW RECIPE a go and it did NOT disappoint because this one is a TASTEBUDS DANCER! This recipe is LESS THAN 10 ingredients! It’s super quick to make and will be sure to impress any house guests or event attendees if you need to contribute a menu item for a “potluck” style event. Additionally, you can always be sure that the special people in your life will find a new level of HAPPINESS when these are incorporated into your standard rotation of DELICIOUSNESS. Again….less than 10 ingredients, fast & easy prep…the road to “KITCHEN GANGSTA” couldn’t be more direct!

  • I am in love. Seriously… I’ve got it bad for these spicy little patties of deliciousness. I make a triple recipe and freeze these, then just reheat in the microwave. I also make breakfast sandwiches with either whole wheat English muffins or the Greek yogurt biscuits, egg & cheese. Perfecto!!

  • Thanks. These patties were really good. I will be making these more often. Food lion often marks down ground chicken and I plan to stock up the freezer. Will make some up and freeze them. Very simple recipe. However I did add poultry seasoning to mine.

  • I love, love, love this recipe! I’ve shared this along with the sausage gravy & biscuits with so many of my friends & family. It’s definitely a staple in our home. Super easy prep, clean up, everything! I usually just get the 2.5lb ground chicken at Sam’s & make a huge batch of these to feed us for the week’s breakfast. If you haven’t made it yet, you need to!! Also, definitely prep each portion our before putting them on the skillet since they cook quickly. I use a medium size ice screen scoop & preschool a bunch onto a plate for easy transfer.

  • These were perfect sausages to prep for the week. They reheat amazingly. I followed the recipe exact on this one. Measured all the spices out the night before I made them so I would only have to mix and cook. My husband is not a ground chicken guy and he would have never known if I would not have told him, the flavor is fantastic with these.. Husband approved is always a win.

  • I love these because they are so versatile! you can eat them with just about anything. The only thing I would change would be to use a leaner ground turkey to cut back on the fat a tiny bit, I grabbed ground chicken and didn’t look. Oops!

  • Amazing! I use a food processor to ground up some chicken breast in lieu of ground chicken. I make these everytime I travel so I can make a breakfast sandwich individually wrapped with a muffin. Super easy for grab and go when on the road. Seriously can’t go without these !!

  • These are SO simple and taste exactly like a full fatty breakfast sausage! I made some mini kodiak cakes pancakes and made little sweet/savory breakfast pancake sandwiches with them! Just when I thought the recipe couldn’t get easier, I made mason’s healthier sausage gravy which is basically a deconstructed version of this recipe and it was PERFECT! will be making these again soon.

  • This is my go-to breakfast! I cut the recipe in half (freeze the extra half pound of ground chicken for next week) and make 4 patties on Monday that I eat until Thursday morning. I don’t put pepper on anything I make myself so after scaling back the black pepper each week I decided I like it best with 1/4 tsp black pepper for a half recipe. By making four patties it fits perfectly on a 100 calorie English muffin with 100 g of egg whites done in the microwave and is such a delicious and filling breakfast sandwich for the weekdays!

    • I have made chicken sausage in the past using similar spice mix however after combining the ground chicken and spices I cover and refrigerate overnight. That allows for a richer flavor I also have made several rolls of the mixture and wrapped in foil. Then I steam the packets giving me sausage links that when ready to serve I fry them in a pan to get the crispy sausage link.

  • 5 Star Rating!!! I LOVE these sausages. I did not alter the recipe in regards to ingredients, however, I did cook mine in my air fryer. It created a great “crust” to the sausage, but still left them juicy and tender. We also make this recipe x4 because it freezes perfectly. My daughter will often grab one out of the freezer along with a bagel and “toast” them both in the air fryer and then make herself a sausage sandwich before school. Another incredibly delicious and easy recipe!

  • Just curious as to what brand Kosher salt you are using. I had read that Morton is twice as salty as some other brand, which , of course, would throw off some recipes considerably. Morton Kosher is what is in my cabinet.

  • IDK why I waited so long to make these. They are kinda sweet kinda spicy and I can’t wait to pour syrup all over them. 5 WHOLE STARS

  • OMG these are sooooo good. I skipped the brown sugar once and then remade adding the brown sugar. Definitely the best combo of spices. These are on repeat as a staple at our house. Follow the recipe and definitely ⭐️⭐️⭐️⭐️⭐️

  • This was my first time making homemade sausage. My son has sausage and toast every morning before school so I thought “why can’t I just make it myself.” Well I did and it is fantastic! The flavor is so good and my son likes it better than the store bought sausage. Thank you!

  • I absolutely love these patties. I make them with extra lean ground turkey. I followed the spices exactly the first time, the second time I used a little chili powder, cinnamon, hot paprika with a few listed in the original recipe. They’re such a great addition for protein with my morning pumpkin oats! I am obsessed. I never would have thought I could make fresh sausages like this so easily. No more frozen for this gal anymore!

  • Hi, I want to make these ahead for the week. Would you recommend frying all of the patties and then storing them in the fridge throughout the week and reheating them ? Or is it better to freeze and cook the day of?

    • I would cook them all at once for easier cleanup and reheat before serving. They should keep for 3-4 days in the refrigerator. I’d freeze the rest if you’re planning to stretch them longer than that.

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