There’s not much better than a yummy home-cooked breakfast! I love all the classics like eggs, grits, biscuits, sausage and bacon. And sausage, you gotta love sausage!

Well let me tell you guys, these turkey sausage patties are way better than anything you’ll find at the grocery store. Incredibly easy to make and the flavor will blow your mind! So worth spending some time making these at home!

I also love these turkey breakfast sausages because they’re lower in calories and fat than regular breakfast sausage. You still get all the traditional flavors you love but with a little less hit to your macros (aka more room for sides and biscuits!)

Plus, by making your own sausage you can guarantee there are no yucky fillers or excess sodium. And you can adjust seasonings to make them your own! These sausage patties are seriously bomb!

These healthy turkey sausages pair PERFECTLY with my Easy Greek Yogurt Biscuits. I love making a sausage, egg (or egg white) and cheese biscuit with a little bit of mustard and jelly! FREAKING YUM.

Or you can pair these turkey sausages with my French Toast Sticks or Banana Oatmeal Pancakes for the ultimate sweet and savory combo!

• Sausage – I used Jennie-O lean ground turkey sausage. You also use ground pork if you’d like.
• Poultry seasoning
• Additional Seasonings- Salt, black pepper, garlic powder, paprika, and red pepper flakes*.

*Adding 1/4 tsp red pepper flakes doesn’t make this sausage spicy, but just gives it a touch of heat. So if you want a little more spice, up it to 1/2 tsp. On the flip side, if you’re sensitive to spice you can take it down to 1/8 tsp or omit completely. 

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. Whisk the spices together in a medium bowl first.

2. Add the sausage and work the spices into the sausage until evenly mixed in.

3. Cover and refrigerate for 20-30 minutes if time allows so the flavors come together more.

4. Divide the turkey mixture into 10 pieces and use your palms and fingers to shape into patties. Flatten to about 1/2-thickness (press them smaller than you want them to be because they will rise when cooked).

5. Set a large skillet to medium heat and spray with cooking spray or olive oil spray. Add flat patties in a single layer and cook for 2-3 minutes. Flip and cook for another 2-3 minutes or until no longer pink.

6. Then transfer to a plate with a paper towel to rest.

Store leftover over turkey patties in an airtight container or with plastic wrap for up to 5-6 days.

To Freeze: Let patties cool completely then place in a single layer on a baking sheet. Freeze for at least 2-3 hours.

If planning to eat within the next month, transfer the patties to a large freezer ziploc bag and remove as much air as possible.

If you’re planning to eat within the next 3-4 months, then take an extra step to prevent freezer burn by wrapping the patties in plastic wrap before adding them to the bag. You can wrap the sausage patties individually or in packs of 3 or 4. However many you decide to wrap, make sure you wrap them up tightly and then again remove as much air as possible from the ziploc bag.