Homemade Turkey Breakfast Sausage Patties are a breeze to make and beat any store-bought brand by a mile! Double or triple the recipe and freeze the rest.
Homemade turkey breakfast sausage patties beat store-bought sausages by a country mile. They are surprisingly easy to make and are freezer-friendly, making them a great make-ahead option for breakfast or brunch. Make-ahead breakfast recipes for the win!
Store-bought pork or turkey sausages tend to be loaded with unpronounceable additives and preservatives, caramel coloring and sky-high sodium counts. Are there some good ones? Absolutely! Just take care to read the labels. But why not try your hand at this homemade version?
For these homemade turkey sausages, I used ground turkey mixed it with an array of herbs and spices, and snuck in some grated zucchini for added moisture and nutrients (I love the zucchini trick for meatballs, too).
How to cook breakfast sausage patties:
- There are a couple of different ways to do this, either pan-fried or baked.
- Since the ground turkey is already leaner than ground beef and I’m a proponent of the benefits of healthy fats, I prefer to pan-fry the patties in some olive oil. In my opinion, this produces the moistest, most tender patties.
- If you prefer to bake them in the oven, preheat the oven to 375 degrees F. Place the patties on a baking sheet lightly coated with cooking spray or brushed with olive oil. Bake until the patties are cooked through, turning halfway through cooking, about 25 minutes. Switch over to the broiler and brown the patties for 1 to 2 minutes. Watch carefully so they don’t burn under the broiler.
FREQUENTLY ASKED QUESTIONS:
Can I use extra lean ground turkey?
While you may be tempted to swap in extra lean (99%) ground turkey, I strongly encourage you to stick with the lean version (93%). The extra lean produces dry patties. No one wants that!
HOW TO FREEZE BREAKFAST SAUSAGE PATTIES:
These patties can either be frozen raw or cooked. They are fantastic to have on hand for weekday breakfast or weekend brunch. I like to make a double or triple batch then freeze the patties.
Once the patties are formed and placed on the wax paper-lined baking sheet (you can also use parchment paper), cover loosely with plastic wrap and pop into the freezer into mostly frozen, about 1 hour.
Peel the patties off of the wax paper and transfer to a large resealable freezer bag. Place in the freezer.
To cook, I recommend defrosting the patties in the fridge overnight, then cooking as directed in the recipe below.
Alternatively, you may cook from frozen by increasing the cook time until the internal temperature reaches 165 degrees F and the sausage are golden brown, about 11 minutes per side.
Another option is to cook the patties, cool, then freeze as directed above. To reheat, microwave from frozen for about 2 to 3 minutes, or until heated through.
Other make-ahead breakfast recipes:
Homemade Turkey Breakfast Sausage Patties
- 1 pounds lean 93% ground turkey
- ½ cup grated zucchini
- 2 tablespoons pure maple syrup (Note 1)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground nutmeg
- ½ teaspoon dried fennel seeds crushed with knife
- ½ teaspoon red pepper flakes
- 4 teaspoon olive oil
- In a medium bowl, combine all of the ingredients except for the olive oil. Stir until well combined.
- Divide the mixture into 8 portions. Using your hands, form each portion into patties about ¾-inch thick. Place the patties on a baking sheet lined with waxed paper until ready to cook. If not cooking right away, cover with plastic wrap and store in the fridge. Bring to room temperature before cooking.
- Heat 1 tablespoon olive oil in a medium nonstick skillet. Add 4 patties and cook until the patties are browned and cook through, about 8 minutes per side.
- Repeat with the remaining 1 tablespoon olive oil and patties. Serve.
This post was first published on June 5, 2018 and updated on February 24, 2021.
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