Not going to lie—I really enjoy a good plate of eggs with some sort of breakfast meat on the side. Whether it’s crispy bacon, my wintertime veggie “bacon” made with chanterelles, or a juicy sausage, it’s always a favorite. This chicken breakfast sausage recipe has been in the works for over two years. I keep saying, “I need to photograph the chicken sausage we eat at least twice a week,” and then… never got around to it. Well, here it is—my go-to chicken breakfast sausage recipe, finally captured in a quick snap from this week.
One of my biggest pet peeves when it comes to food—especially prepared food or recipes—is the unnecessary addition of sugar. I get it: sometimes a touch of sugar is needed to balance flavors, like in a tomato sauce. But in meat? Really? The American diet is already overloaded with sugar and salt, so I try to cut back wherever I can. My mom is diabetic, and my dad has to limit sodium, so being mindful of these ingredients is really important to me.
And don’t even get me started on store-bought breakfast sausage—98% of them have some form of sweetener added, whether it’s maple syrup, honey, agave, or just plain sugar. I’ve even seen some with blueberries. YIKES.
I also considered adding a bit of clickbait to this recipe—something like tossing in some protein powder or calling it “High-Protein Chicken Breakfast Sausage.” But honestly? I really hate it when food isn’t real food. Huge pet peeve.
So instead, I’m calling it exactly what it is: Super Delicious Chicken Breakfast Sausage—with no extra crap added. How’s that?
This recipe is made with ground chicken, lots of herbs, a little fat, and some grated zucchini. Ground chicken can dry out when cooked, so I like to add a bit of fat—either olive oil or chicken fat. Don’t be afraid of chicken fat—after all, you’re eating chicken! The zucchini not only adds extra moisture but also a bit of fiber.
If I’m being totally honest, I love zucchini… and Lenny pretty much hates it (most of the time). So I’m always looking for sneaky, creative ways to work it into recipes.
For the herbs, I use a mix of sage, fennel, chili, and of course, salt and pepper. I’ve made this recipe with both fresh and dried herbs—both work beautifully, so I’ve included options for either.
Let’s Talk About Herbs – I’m convinced the kind you use can make or break a dish—not just this recipe, but any recipe. In my kitchen, I mix it up with both fresh and dried herbs. Just remember, dried herbs don’t last forever. They have a “best days” window, and once that’s gone, so is their magic. If you pop open the jar and can’t smell that familiar fragrance, it’s time to say goodbye. You can give it a little taste if you’re curious, but in my book, no aroma means no flavor. And one more thing—I steer clear of pre-ground spices whenever possible. I’d rather start with whole seeds and grind them myself; it’s like unlocking a burst of flavor right before your eyes (and nose!).
Fennel – I’m partial to the Diaspora brand, as their spices are unbelievably fresh, fragrant, and flavorful—almost intoxicating, really. One whiff and you’ll wonder how you ever settled for anything less.
Sage – Fresh is always my first choice, but it can be surprisingly tricky to track down. When I go dried, I love Daphnis and Chloe—their sage actually smells and tastes like sage (which sounds obvious, but you’d be surprised). They’re based in the EU, and a lot of stores in the US now carry their spices, so if I’m short on time and can’t order directly or my local market doesn’t have then Burlap & Barrel is my go-to backup.
Chile Flakes – The type you use can completely change the flavor profile of this recipe. I like a bit of smokiness, so I reach for Daphnis and Chloe smoked chilies—they’re not overly spicy, just rich, flavorful, and perfectly smoky. I’m also a big fan of pequin chile flakes; I brought a stash home from Santa Fe, and they pack more heat with just a whisper of smoke. My advice? Play around with different chile varieties and find the balance of heat and flavor you love most.
Lastly, I make a batch of these every so often and tuck them into the freezer—instant breakfast sausage that’s a bit healthier and super delicious.
Chicken Breakfast Sausage
These flavorful chicken breakfast patties are made with ground chicken, fresh herbs, and a touch of grated zucchini for moisture. Light, protein-packed, and easy to make ahead — perfect for a healthier start to your morning!
Ingredients
- 2 pounds ground chicken
- 1 tablespoon chicken fat or olive oil
- 1/2 cup finely grated zucchini
- 2 teaspoons fennel seeds
- 2 - 4 tablespoon fresh sage or 1 1/2 teaspoons dried (when using fresh I go by taste, a little more or a little less)
- 1 teaspoon red pepper flakes - see post for suggestions
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
Place the ground chicken, fat, and grated zucchini into a large mixing bowl.
In a mortar, combine the fennel seeds, dried sage (if using), salt, pepper, and chili flakes. Crush until the fennel seeds begin to break apart. If you're using fresh sage instead, finely mince it.
Add the herb mixture to the bowl with the chicken. Using your hands, mix everything together thoroughly.
Form the mixture into uniform patties. I like to use a scale and divide the mixture into 12, 14, or 18 patties—depending on the size I want and how much ground chicken I have, since my butcher occasionally gives me a little more or a little less.
Place the patties on a metal tray that fits in your freezer and freeze until solid, about 60 minutes.
Once frozen, transfer the patties to a zip-top bag or a glass container with an airtight lid.
To Cook
Preheat a medium sized frying pan over medium-low heat (around a 4 on my stove) with about a teaspoon of olive oil.
Add as many patties as you'd like to cook., but do not crowd the pan. You may need to adjust the heat slightly up or down to avoid smoking.
Cook the patties until they naturally release from the pan—this means they’re golden brown and ready to flip, about 8–10 minutes.
Flip and continue cooking until the internal temperature reaches 164°F. (Use a meat thermometer to check.). This should only take about 7 - 8 minutes.
Serve.
Eat.
Notes
Use a meat thermometer to ensure the patties reach the perfect internal temperature for chicken—164°F.