Turkey Breakfast Sausage Recipe
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Turkey breakfast sausage patties are a fantastic way to start your morning off in a healthy way! This turkey breakfast sausage recipe is clean eating and the patties are delicious and SO easy to make!
Sometimes, you just gotta have some sausage with breakfast. Am I right?! That’s been my experience anyway. What else could possibly pair so well with eggs? Well, okay. Bacon goes really well with eggs too. But a girl needs a little variety, even with clean bacon! Enter this clean eating turkey breakfast sausage recipe. It’s a delicious solution to the same ol’, same ol’ for breakfast!
I’ve searched high and low, but I’ve yet to find a store-bought turkey sausage that qualifies as truly clean and doesn’t have any added sugar, so I decided it was high time to make my own. And the nice thing is, the sodium content won’t give you a stroke just by looking at your plate.
How Many Calories Are In A Turkey Breakfast Sausage?
By making your own breakfast sausage, you are able to control the ingredients that go into it. You can choose to use healthier oils and the leanest ground turkey possible.
These homemade sausage patties are approximately 57 calories each. That number can vary, depending on how large you make the patties.
You can make up a batch of these and freeze them either before cooking or after cooking. Whatever your preference is. Just be sure they are packed up air-tight to avoid freezer burn. They’ll last in the freezer for about 4 months before they start to taste funny. But the good news is, they are tasty enough to not last that long in your freezer.
What You’ll Need
1¼ lb. ground turkey – You can use extra lean if you prefer, but they won’t be as good in flavor or in texture.
2 tsp garlic powder
1 tsp ground sage
½ tsp ground allspice
How To Make Turkey Breakfast Sausage
In a medium mixing bowl, mix together all the ingredients.
Form into 12 equal portions, shape into patties and cook. You can either fry them or bake them it’s up to you.
If frying: Coconut oil or olive oil is a great way to go.
If baking: Use parchment and bake at 350 for about 30 minutes, give or take. Break one open to see if they are done cooking. I also highly recommend the use of a thermometer when cooking meat. The patties should reach at least 165 F. to be fully cooked.
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Turkey Breakfast Sausage Recipe
Turkey Breakfast Sausage Recipe
Ingredients
- 1¼ lb ground turkey
- 2 tsp garlic powder
- 1 tsp ground sage
- ½ tsp ground allspice
Instructions
- In a medium mixing bowl, mix together all the ingredients.
- Form into 12 equal portions, shape into patties and cook. You can either fry them or bake them it’s up to you.
- If frying: Coconut oil or olive oil is a great way to go.
- If baking: Use parchment and bake at 350 for about 30 minutes, give or take. Break one open to see if they are done cooking. I also highly recommend the use of a thermometer when cooking meat. The patties should reach at least 165 F. to be fully cooked.
Notes
Nutrition
Made some for tomorrow morning and froze some for later! Thanks oodles!
Joes – My pleasure! Enjoy!
I through in a kick to these by adding a tsp of paprika and pinch of cayenne. Gave a nice bite.
Erin – Sound good! 🙂
Tiffany, I have some left over ground turkey, and I want to make these today for next week’s breakfast. Would fresh sage work as well, or do you only recommend ground sage? I have both on hand. Also, if you recommend using the fresh sage, would the measurement amount change? Thanks!
Paula – I have never used fresh sage, so it’s hard for me to say. Typically, you can use double the amount of fresh as you do dry. But that would really have to be done on a recipe by recipe basis. If you have both, I’d stick with the dried version. Just my personal preference though…
Thanks for the suggestion Tiffany! I will use the dried sage.
We added some fresh thyme and it made a huge difference with flavor. So yummy.
Amy – Glad you enjoyed it!
I love your site! Can you tell me what brand of ground turkey you buy? I am searching for a local supplier, but striking out.
Loni – I get mine at whole foods. But if you need to order online, U.S. Wellness Meats is a good supplier.
One of the totally un-clean things we can’t seem to get rid of in our house are the Morningstar Farm Veggie Patties breakfast sausage. I have tried numerous recipes and just about every limited ingredient sausage product I can find in the store and my son prefers the flavors of morning star. Any ideas what the spices are in the morning star? Ingredients just say “spices, natural and artificial flavors”. I’d really like to rid my house of these things but am not good at identifying the spices.
Kim – Unfortunately, those are very closely guarded company secrets. Nobody knows but them. Sorry. 🙁
Could you substitute ground chicken or ground sirloin for the rurkey? Thanks.
Beverly – Sure! I think ground chicken might be a little better suited for the spices though.
What can I use instead of sage? I’m breastfeedung and sage can lower my supply.
Brit – I would just leave it out completely. Don’t sub anything unless there is a specific flavor you want to add.
These didn’t work out for me at all. I chose to bake them and they came out looking disgusting-looking, covered in the white milky thick fat…Yuck! My husband decided to finish them off by frying but unfortunately he left them on the stove way too long and they were so hard to chew they were unedible. I would not recommend baking!!
LL – The milky fat stuff that comes to the top is simply the fat in the meat. It can easily be scraped off. I do it all the time. As for your husband over cooking them, I can’t help you there. But another approach to this, if you really want to bake them, is to half-bake them, store them in the freezer until you are ready to eat and then fry them the rest of the way. You won’t see as much of the fat that way.
Unfortunately for us, these were very bland, as I suspected, since there is no salt in the recipe. They didn’t taste very much like sausage, except for the tiniest hint of sage. Also picked up the clove from the allspice which I found odd to taste in sausage. I’ll need to tweak this if I make them again. Thank you for the recipe.
Sunny – I’m sorry you didn’t care for them! 🙁