Homemade Turkey Breakfast Sausage Patties – Dairy Free OAMC

We were looking for another way to add protein to our breakfast besides just eating eggs.  I found this recipe on food.com, and I played with the amount of spices and supersized it so I could make a big batch to put in the freezer.

These are SO good.  You will never want to buy store bought breakfast sausage again, I promise.  Here is the yummy result:

Homemade Turkey Breakfast Sausage Patties

6 pounds ground turkey
2 tsp. salt
4 tsp. sage
3 tsp. thyme
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. pumpkin spice
2 eggs

Combine all ingredients except eggs in a large bowl and stir thoroughly.  Put in the refrigerator and let flavors blend several hours or overnight.

Add two eggs and stir thoroughly immediately before cooking.  (This helps keep the sausage moist.)

Form into small patties and cook in a skillet with a splash of oil over medium to medium low heat.

Cook 4 to 6 minutes on each side, until no longer pink and nicely browned on each side.

Freeze individually on a baking sheet and then move to a freezer storage bag.

Thaw in the refrigerator the night before cooking and warm in a skillet or pull straight from the freezer and reheat in the microwave.

Makes 30 to 40 servings, depending on patty size.

Enjoy.

I shared this recipe at Try a New Recipe Tuesday, Tuesday’s Table, Kids in the Kitchen, Tuesday’s Table, Delicious Dish Tuesday, The Gathering SpotTempt My Tummy Tuesday, Slightly Indulgent Tuesday, Gluten Free Wednesdays, Waste Not Want Not Wednesdays.

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Comments

  1. My kids love turkey sausage patties, so I am definitely going to write this one down and try it soon! :-) Thanks so much for linking up with “Try a New Recipe Tuesday!” Have a great holiday tomorrow! Many blessings, Lisa

  2. I’ll definitely try these. Looking for a healthier way to eat!

  3. Thanks for linking your yummy recipe with Kids in the Kitchen – I’ve pinned it to our Pin board!

  4. I like to make my own turkey sausage too. Bob is allergic to sage so I use sweet basil instead.

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