Need an egg-free breakfast? Look no further than this easy, super tasty make-ahead breakfast sausage that will get your weekday breakfast on the table quickly. They're Paleo and AIP-friendly.
In a large mixing bowl, combine ground chicken, maple syrup, and all seasonings. Mix well until everything is combined.
Form into 2 oz. patties using a tablespoon and set aside.
Heat a large cast-iron (or nonstick) skillet over medium heat. Add 1 Tbsp of oil the skillet.
Once the oil is shimmering and covering the skillet, place the sausage patties in the pan. Cook until browned on both sides and cooked all the way through (watch it closely so the syrup doesn’t burn). Cook in batches until done, adding the rest of the oil as needed. Serve and enjoy!
Notes
You can cook these sausage patties in the oven instead of frying them if you wish.
To Store: Cool completely and put in an airtight container before storing in the fridge for up to four days.
To Freeze: Store for up to one month in an airtight, freezer-safe container, plastic bag, or individually wrapped in plastic wrap.
To Reheat: Thaw frozen patties in the fridge overnight, then let them come to room temperature on the counter (if time permits). Next, reheat patties in an iron (or nonstick) skillet over medium-high heat until thoroughly warmed through, or place in the microwave for 2-3 minutes at 30-second intervals.