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A white plate of six golden-brown turkey breakfast sausage patties garnished with fresh sage, sitting in a small pool of syrup. The plate is on a glass charger atop a white tablecloth with a pastel plaid pattern.

Maple Chicken Breakfast Sausage

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This Maple Chicken Breakfast Sausage recipe makes golden, juicy patties seasoned with sage, spices, and a touch of maple syrup. Baked for easy cleanup, they’re a healthier alternative to pork and perfect for meal prep or hosting brunch. Serve with eggs, biscuits, or fresh fruit for a wholesome breakfast everyone will enjoy.
Course Breakfast
Cuisine American
Diet Halal, Low Fat
Keyword baked, healthy, meal prep
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 patties
Calories 64
Author Gina Dickson

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
    Raw, sliced chicken with various powdered spices and soy sauce is placed in a white mixing bowl on a white background, ready to be marinated.
  • 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)
    A baking tray lined with parchment paper holds eight raw, round chicken patties. A metal measuring cup rests on the tray’s bottom left corner. The background is a plain white surface.

Serve

  • Transfer the cooked patties to a serving platter and drizzle with a little more maple syrup.

Notes

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.

Nutrition

Serving: 1pattie | Calories: 64kcal | Carbohydrates: 3g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 217mg | Potassium: 209mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.4mg
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