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.
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:
- black pepper
- crushed red pepper
- smoked paprika
- 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.
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:
- put it inside one of my Greek yogurt biscuits or in my sausage gravy
- substitute for the reduced fat sausage in my breakfast burgers
- make the sausage and crumble for my breakfast mac and cheese
- my 100-calorie breakfast chili would be even lower calorie with chicken breakfast sausage
- cook and crumble again to stuff inside my breakfast nacho boats
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
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
Mix the dry spices and brown sugar in a small bowl.
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.
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
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.
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.)
Cook for 3-4 minutes or until the bottoms are a crispy brown. Flip each patty and press down firmly to flatten.
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.
- Each sausage patty has 0 Smart Points.
- Check out my sausage gravy if you love the flavor of this breakfast sausage and want more ways to use it.