Turkey Breakfast Sausage Recipe

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!

3 patties of homemade turkey breakfast sausage stacked on white plate

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

Ground turkey – You can use extra lean if you prefer, but they won’t be as good in flavor or in texture.

Garlic powder

Ground sage

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 Patties (homemade)

Turkey Breakfast Sausage Recipe

Start your morning off in a healthy way with some eggs and homemade turkey breakfast sausage patties!
4.35 from 29 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 patties
Calories: 57kcal


  • lb ground turkey
  • 2 tsp garlic powder
  • 1 tsp ground sage
  • ½ tsp ground allspice


  • 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.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1patty | Calories: 57kcal | Protein: 11g | Cholesterol: 25mg | Sodium: 24mg | Potassium: 153mg | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.5mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel


Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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  1. I love the simplicity and versatility of this recipe. I will definitely use more sage next time as I like a stronger sage flavor. I also scrambled it instead of making patties and mixed it with scrambled eggs and sauteed green peppers and onions. Once I scrambled them all together I put the scramble into the refrigerator. I’m going to get some wheat fillos from Whole Foods today and use them to make breakfast wraps. Once I get them wrapped I’ll put Saran Wrap around them and a foil layer and freeze them for “breakfast to go” throughout the week. For now I just had a bit of the scramble with a couple pieces of whole grain toast and it was lovely! Next time I think I’ll dice a couple of tomatoes with the sauteed vegetables and sprinkle some smoked paprika in with the eggs to give it a little more flavor. Thank you so much for all your great clean and simple recipes!

  2. I’ve never been that fond of sausage, but I think I’d like it better if I could make it myself and know exactly what’s in it! Thanks for sharing your recipe — can’t wait to try it! ๐Ÿ™‚

  3. Krystal B. says:

    5 stars
    I have made these several times now; I love them, and everyone I’ve made them for has loved them. No one knows they’re “health nut” food either!! (As my friends like to call some of my cooking.) Great recipe for sure!

    1. The Gracious Pantry says:

      Glad you enjoyed it! ๐Ÿ™‚

  4. Ok – you really have thought of everything. My 3 year old will only eat sausage for b-fast. Do you think you can freeze these and pull out a few at a time to microwave? (Like other boxes ones we need to phase out!). Thanks!

    1. The Gracious Pantry says:

      Kaitlin – You can definitely freeze them raw and cook them up as you need them. But you would have to try it to see how they hold up in the microwave after already being cooked.

  5. 5 stars
    LOVE this recipe. Knowing exactly what is in my sausage gives piece of mind + I’m not a pork fan. Added 1tsp crushed red pepper and let sit over night. Recently made a few dozen for the freezer, pre-cooked. Nice to pop a few in the microwave for a quick breakfast during the week. Thanks

    1. The Gracious Pantry says:

      Amy – Fantastic! ๐Ÿ™‚

  6. Joes Sweetheart says:

    5 stars
    Made some for tomorrow morning and froze some for later! Thanks oodles!

    1. The Gracious Pantry says:

      Joes – My pleasure! Enjoy!

  7. I through in a kick to these by adding a tsp of paprika and pinch of cayenne. Gave a nice bite.

    1. The Gracious Pantry says:

      Erin – Sound good! ๐Ÿ™‚

  8. 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!

    1. The Gracious Pantry says:

      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…

  9. Thanks for the suggestion Tiffany! I will use the dried sage.

  10. 5 stars
    We added some fresh thyme and it made a huge difference with flavor. So yummy.

    1. The Gracious Pantry says:

      Amy – Glad you enjoyed it!

  11. 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.

    1. The Gracious Pantry says:

      Loni – I get mine at whole foods. But if you need to order online, U.S. Wellness Meats is a good supplier.

  12. 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.

    1. The Gracious Pantry says:

      Kim – Unfortunately, those are very closely guarded company secrets. Nobody knows but them. Sorry. ๐Ÿ™

  13. Beverly Morrell says:

    Could you substitute ground chicken or ground sirloin for the rurkey? Thanks.

    1. The Gracious Pantry says:

      Beverly – Sure! I think ground chicken might be a little better suited for the spices though.

  14. What can I use instead of sage? I’m breastfeedung and sage can lower my supply.

    1. The Gracious Pantry says:

      Brit – I would just leave it out completely. Don’t sub anything unless there is a specific flavor you want to add.

  15. 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!!

    1. The Gracious Pantry says:

      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.

  16. 3 stars
    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.