Homemade Chicken Breakfast Sausage

Homemade Chicken Breakfast Sausage

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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! 

Ingredients for Chicken Breakfast Sausage

If you’re familiar with my recipes, you know I love using reduced fat pork sausage. I’ve used it in everything from egg and chorizo breakfast casserole to cheesy chorizo dip. While it’s a great ingredient, it’s still rather high in fat and calories—even for a reduced fat version. 

These homemade 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. 

steps for making ground chicken breakfast sausage

Breakfast Sausage Seasoning Recipe

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. 

how to make breakfast sausage patties and cook them

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. 

And in case you’re wondering if the oil is necessary, it’s not. 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. 

Serving Your Homemade Breakfast Sausage

Feel free to keep it simple and serve this recipe up with toast or on a biscuit. But in case you’re feeling adventurous, I’ll leave a handful of ideas for incorporating this breakfast sausage recipe into others: 

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

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 from HEB
  • 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.
  2. Add half the spices to the ground chicken and massage it into one side. Fold the chicken over and continue adding the spices and folding the chicken and spices together to evenly distribute.
  3. Divide the ground chicken into 10 pieces (about 1.8 ounces each if you need precision) and press between your palms to flatten.

Cooking the Chicken Breakfast Sausage

  1. Heat a large pan over medium-high heat. (Stainless steel or cast iron will work best to create a crispy crust on the sausage patties.) Once the pan is hot, add half the olive oil.
  2. Once the oil is hot, add 5 sausage patties to the pan. (If the pan is large enough, you can add all the oil and all 10 patties. Try not to crowd the pan.)
  3. Cook for 3-4 minutes or until the bottoms are a crispy brown. Flip each patty and press down firmly to flatten.
  4. Cook for an additional 3-4 minutes or until the patties are cooked through and reach an internal temp of 165F. Transfer to a plate and let the sausage patties rest for a few minutes before serving.


*Nutrition facts include carbs from Swerve Brown but not calories according to its label. 

Nutrition Information:
Yield: 10 Serving Size: 10 sausage patties
Amount Per Serving: Calories: 60Total Fat: 3gCarbohydrates: 2gProtein: 10g

16 thoughts on “Homemade Chicken Breakfast Sausage”

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

  • 5 stars
    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!

  • 5 stars
    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.

  • 5 stars
    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.

  • 5 stars
    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.

  • 5 stars
    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!

  • 5 stars
    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 !!

  • 5 stars
    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.

  • 5 stars
    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.

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