If you enjoy the savory goodness of breakfast sausage but want a lighter, homemade version that’s perfect for family mornings or a big Sunday brunch, this Maple Chicken Breakfast Sausage is one of my favorites to make and share.
The patties bake up golden, with that familiar cozy sausage flavor, but without all the heaviness of pork. The touch of pure maple syrup gives them just the right balance of sweet and savory. Best of all, they’re baked, so no grease splatters over your stovetop. I often serve these alongside a big basket of biscuits, scrambled eggs, and fresh fruit when friends come over, and everyone always asks for the recipe.
Homemade Chicken Breakfast Sausage 🐓
These sausages are juicy, flavorful, and so easy to make. Since they bake in the oven, you can let them cook while you set the table or brew coffee. They’re also healthier than pork sausage, made with lean ground chicken, and very budget-friendly, using simple pantry spices. I love how flexible they are. You can meal prep a batch for the week, freeze it for later, or keep it warm in a slow cooker when hosting brunch. The touch of maple makes them feel special without being overpowering, and they’re always a hit with guests. If you love easy breakfast bakes, these would also pair perfectly with Cozy Apple Pie Filled Cinnamon Rolls Bake (5-Minute Prep) for a sweet and savory spread.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Ground chicken: I made mine with all white meat, but use a mix of white and dark meat for juicier patties. Ground turkey or pork also works.
- Pure maple syrup: Always use 100% pure maple syrup for the best flavor. Honey is a good substitute.
- Dried sage: Essential for that classic sausage taste. Fresh sage works too, just double the amount and chop it into tiny pieces.
- Smoked paprika: Adds a hint of smokiness. Regular paprika can be used instead.
- Cinnamon & nutmeg: Warm spices that balance the savory notes and complement the maple flavor.
- Poultry seasoning: Rounds out the seasoning blend. Italian seasoning can work if that’s what you have.
- Garlic powder & onion powder: Pantry staples that bring depth without chopping.
How to Make Chicken Breakfast Sausage
Mix Ingredients
In a large bowl, combine ground chicken, maple syrup, and spices. Mix with your hands or a sturdy spoon until well combined.
Shape Patties
Divide mixture into 12 equal portions. Roll into balls, then flatten into patties about 2½ to 3 inches wide. Wet your hands with water to prevent sticking.
Arrange patties on a parchment-lined baking sheet. Bake at 350°F for 20–25 minutes, flipping halfway through, until golden brown and cooked through (165°F internal temperature).
Variations, Substitutions, and Recipe Tips
- Dietary Modifications: For paleo or Whole30, replace maple syrup with a splash of maple flavoring. For keto, omit the maple syrup.
- Flavor Enhancements: Add red pepper flakes for spice, fennel seeds for Italian flair, or grated apple for sweet-savory balance.
- Add-In Options: Stir in fresh parsley, green onions, or shredded cheese for extra flavor.
- Simple Substitutions: Swap ground chicken with turkey or pork. Use honey instead of maple for a different twist.
- Tips for Recipe Success: Keep patties thin and the same size for even cooking. Always use parchment paper for easy cleanup. Check with a thermometer to avoid overbaking.
Hospitality Challenge
As school routines get busy, host a casual brunch for a few moms from your child’s class. It’s a simple way to build connections, offer encouragement, and begin new friendships over coffee and something warm from the oven. Let your table be a place of welcome in this season.
For the ultimate breakfast spread, serve these maple chicken sausage patties tucked into these easy 2 Ingredient Biscuits with eggs, or pair them alongside Bakery-Style Orange Cranberry Muffins with Crumb Topping for a sweet finish.
More Yummy Brunch Ideas
- Ooey Gooey Sticky Buns Recipe (Using Frozen Dough)
- Easy Copycat Recipe for Egg Bites at Starbucks
- Easy Sourdough Discard Biscuits: Flaky and Buttery
- Easy Biscuits and Gravy Breakfast Casserole
[one sentence why they need to make this recipe] If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Maple Chicken Breakfast Sausage
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Ingredients
- 1 pound ground chicken
- 2 tablespoons maple syrup
- 1/4 teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Mix Ingredients and Shape Patties
- In a large bowl, combine ground chicken, maple syrup, and spices. Use your hands to mix until everything is evenly combined.1 pound ground chicken, 2 tablespoons maple syrup, 1/4 teaspoon dried sage, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1/4 teaspoon poultry seasoning, 1/4 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon salt, ½ teaspoon black pepper
- Divide the mixture into 12 equal portions using a cookie scoop or your hands. Roll each portion into a ball, then flatten slightly into patties about 2 ½ to 3 inches in diameter. Wet your hands if the mixture is sticky.
Back Chicken Sausage Patties
- Place the patties on the prepared baking sheet, spacing them evenly. Bake for 20–25 minutes, flipping the patties halfway through, until they are golden and reach an internal temperature of 165°F. (Optional, these can be pan fried if you prefer)
Serve
- Transfer the cooked patties to a serving platter and drizzle with a little more maple syrup.
Gina’s Notes and Tips
Gina’s Tips for the Best Baked Chicken Sausage
- Use a meat thermometer to ensure the patties reach 165°F for safe consumption.
- For extra browning, broil the patties on high for 1–2 minutes after baking.
Storage and Reheating
- Room Temperature: Keep out no longer than 2 hours. Best served warm.
- Fridge: Store in an airtight container up to 4 days.
- Freezer: You can freeze patties, either cooked or raw. For cooked patties, freeze in a single layer, then transfer to a freezer bag for up to 3 months. For raw patties, shape them first, freeze on a tray until firm, then store in a freezer bag. Cook straight from frozen or thaw overnight before baking.
