Easy and flavorful breakfast sausage patties that can be baked in the oven. Great for batch cooking and freezing! Paleo and AIP friendly and can easily be modified for Whole30
- 1 lb ground Chicken
- 1 Apple, grated
- 1 tbsp Maple Syrup (omit for Whole30)
- 1 tsp dried or fresh Thyme
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 /2 tsp Sea Salt
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Mix everything together in a large bowl and then form into 8-10 patties. Place on the baking sheet.
Bake for 15 minutes, then flip and bake for an additional 15 minutes.
Make ahead and refrigerate for up to 5 days.
These are a great option to make a double or triple batch of and then freeze for later. To freeze, lay the cooked patties on a baking sheet or dish and freeze, then remove and put into a freezer-safe container or bag. This way you’ll easily be able to get 1-2 at a time. Simply reheat in the microwave or on the stove.
SUBSTITUTIONS: Replace the ground chicken with ground pork or turkey. Don’t have thyme? Try some dried sage instead!
Keywords: AIP, Autoimmune Paleo, Paleo, breakfast sausage, easy, freezer, make ahead, batch cook