Name: Maple Chicken Breakfast Sausage – Low Carb, Paleo, Gluten Free
Ingredients: 2 lbs. Ground Chicken; 3 Tbs. Maple Syrup - (Low Carb Sugar-Free Option - Here); 2 tsp. Himalayan Pink Salt; 2 tsp. Rubbed Sage; 1 1/2 tsp. Dried Parsley; 1 tsp. Garlic Powder; 1 tsp. Onion Powder; 1 tsp. Black Pepper; 1/2 tsp. Dried Thyme; 1/4 tsp. Red Pepper Flakes; 1/4 tsp. Ground Nutmeg; Pinch Ground Cloves

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 1/2 tsp. Dried Parsley
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Black Pepper
1/2 tsp. Dried Thyme
1/4 tsp. Red Pepper Flakes
1/4 tsp. Ground Nutmeg
Pinch Ground Cloves

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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