Chicken Breakfast Sausage (No Sugar Added)

This Chicken Breakfast Sausage is a high-protein, sugar-free alternative to store-bought brands. Easy to meal prep and perfectly savory!

Savory Chicken Breakfast Patties (No Added Sugar!)

When it comes to breakfast, my family and I always prioritize protein, but we aren’t particularly fond of sweet breakfast meats. Unfortunately, most commercial brands pack their products with added sugar. That’s exactly why you’re going to love these homemade chicken breakfast sausages. They are naturally gluten-free, leaner than pork, and bursting with savory spices—without any of the hidden sugars. We love making a batch during our Sunday meal prep to get us through the week.

Of course, if you’re craving that traditional maple flavor, you can easily customize the recipe by adding a tablespoon of maple syrup. I went through several rounds of testing with various herb combinations until we finally nailed this delicious, savory blend that also complements the sweet.

Ingredients & Notes

• Ground Chicken: To keep these patties juicy and flavorful, I recommend using 93/7 ground chicken. This ratio provides just enough fat to prevent them from drying out during cooking.
• Spices: A combination of ground sage, salt, black pepper, garlic powder, onion powder, dried thyme, smoked paprika, red pepper flakes, ground fennel, and ground nutmeg. Ground fennel and sage are essential for that classic sausage flavor, while red pepper flakes add a subtle kick.
• Olive Oil: You'll use a tablespoon of olive oil to fry up the patties.

Find the printable recipe card with full instructions and measurements below.

How To Make Chicken Breakfast Sausage

Step 1: Combine the meat and spices: In a large mixing bowl, add the ground chicken and the spice blend. Using a spoon, mix until the herbs and spices are evenly distributed throughout the meat.

Pro-Tip: Try not to overwork the meat; mixing just until combined ensures the sausages stay tender rather than becoming dense.

Step 2: Shape the patties. Divide the mixture into 12 equal portions (approximately 38 grams per patty). Roll each portion into a smooth ball between your palms, then gently press down to slightly flatten it into a uniform disc. Arrange the patties on a parchment-lined baking sheet and refrigerate for 10 minutes.

Step 3. Cook the sausages. Heat half a tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add 6 patties to the pan. Cook for 2 to 3 minutes, then flip and cook for another 1 to 2 minutes until golden-brown and the internal temperature reaches 165°F.

Step 4. Serve. Once the chicken sausages have fully cooked, transfer them to a plate and serve.

Storage & Reheating Instructions

Refrigerator: Store the cooked sausages in an airtight container for 4-5 days.

Freezer: Once fully cooled, place them in a single layer in a freezer-safe bag or container with parchment paper between layers to prevent sticking. They will stay fresh for up to 3 months.

Reheating: For a fast, convenient way to enjoy these patties, I recommend microwaving them for 15 to 30 seconds or until warmed through.

More Easy Gluten-Free Breakfast Ideas

• Gluten-Free Blueberry Baked Oatmeal
• Gluten-Free Pancakes
• Gluten-Free Biscuits and Gravy
• Gluten-Free Salmon Cakes (high protein)

I hope you love this chicken breakfast sausage recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe