A few notes about this Maple Chicken Breakfast Sausage recipe:
- You can bake these instead of cooking them in a skillet
- They taste even better if you have enough time to let the mixture refrigerate for 24 hours before cooking.
- These freeze very well. You can form them and freeze them raw, or you can cook them, portion them and freeze them for easy re-heating.
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Maple Chicken Breakfast Sausage – Low Carb, Paleo, Gluten Free
- Yield: 16 Patties 1x
Ingredients
Units
Scale
- 2 lbs. Ground Chicken
- 3 Tbs. Maple Syrup - (Low Carb Sugar-Free Option - Here)
- 2 tsp. Himalayan Pink Salt
- 2 tsp. Rubbed Sage
- 1 ½ tsp. Dried Parsley
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Black Pepper
- ½ tsp. Dried Thyme
- ¼ tsp. Red Pepper Flakes
- ¼ tsp. Ground Nutmeg
- Pinch Ground Cloves
Instructions
- In a large mixing bowl, combine ground chicken, maple syrup, salt, rubbed sage, parsley, garlic powder, onion powder, black pepper, thyme, red pepper flakes, nutmeg, and cloves.
- Mix until all ingredients are well-incorporated
- Form into 2 oz. patties. I like to roll them into balls and then flatten them into patties.
- Heat a large skillet over medium heat. Lightly oil the skillet.
- Once the oil is heated, place the sausage patties in the pan. Cook until browned on both sides and cooked all the way through.
- Serve and enjoy!!
Notes
Per Serving (with SF Maple Syrup) - 2 Patties Calories - 187 Fat - 11g Protein - 21g Total Carbs - 1.4g Fiber - <1g Sugar Alcohols - <1g Net Carbs .5g
Nutrition
- Serving Size: 2 Patties
Nicole says
Do you freeze them before or after you've cooked them? And them how do you reheat , if already cooked. Thanks
Peace Love and Low Carb says
You can do either. I have done both and they are both great options. Pre-cooked makes it a quicker option for week day mornings though.
Nichole says
I have been making these since you posted this recipe (over 1 1/2 years ago) and we LOVE them! We make them with and without maple syrup and they're great either way! Thanks for your great recipes 😛
Peace Love and Low Carb says
Thanks so much for the kind words. So happy you have been enjoying them.
Elise says
Can't wait to try this recipe. I am wondering about baking these…temp and how long? Thanks!
karen says
Made this today! This is my new favorite breakfast sausage.
Thanks for the recipe!
Letha says
WOW!! Made these followed recipe exact except for sage(didn't have any). They were delicious and so easy to make! I will make these again next time with sage. I baked mine in oven. They do freeze well !!
Peace Love and Low Carb says
Letha, So happy you liked them. They have been a staple in our home lately. I have a batch in the freezer as I type this. 🙂
The Healthy Groove says
These look DELISH! I love breakfast/brunch, and will absolutely be adding these to my menu. Great recipe, and loveyour website- thanks for sharing! I look forward to reading more!
Peace Love and Low Carb says
Thanks for the sweet words! I hope you enjoy the sausage!
Adrienne @ Whole New Mom says
Can't wait to try these! I make my own sausage all the time!
Tina @ OhSnapLetsEat.com says
Definitely adding this to my list of breakfast recipes to try! This looks delicious!
Aimee Rippenkroeger says
Have you ever tried using the Sage EO and Clove EO in this recipe? I just wondered how it would affect the taste or if it would ruin it all together? Just curious. Look so yummy!
Jen C says
I do not have experience with using EOs in cooking, but I would advise that since just a pinch of ground cloves are called for, it's possible that even just one drop of clove EO may be overpowering. Personally, I would just stick to using the herbs/spices in their "regular" form. Hope that helps!
Stephanie says
This looks scrumptious.. I do have a question though. Do you think I could leave out the syrup all together? I don't do any type of sweetners. Thanks.
Peace Love and Low Carb says
Absolutely. It is great with or without.
Stephanie says
Awesome! I will be making a batch or ten of these...
Laura says
I bet a savory version of them would be great! I plan to leave the syrup out as well!
Brigitte says
These could double as chicken meatballs if the syrup was omitted🤔
sue says
I use Maple extract so that you have the flavor and smell of maple, without the sugar/sweetener. Also do this with my butter because I don't use the maple syrup on my pancakes.. With that, however, I also add liquid vanilla cream stevia to the butter along with the maple extract.