These are savory baked patties made from ground chicken thigh, frozen spinach, and a classic herb blend — sage, thyme, marjoram, and a little cumin. They come together in under 45 minutes, and because everything goes through a food processor, there’s almost no knife work. If you want a protein-forward breakfast that doesn’t require standing over a pan, this is a solid option.
The technique that matters
The food processor does two important things here: it breaks down the frozen spinach so it distributes evenly through the meat, and it binds the mixture tightly enough that the patties hold their shape without any breadcrumbs or filler. Don’t overprocess — pulse until the spinach is finely chopped and the mixture just comes together. A paste-like texture means the patties will be dense rather than tender. Ground chicken thigh has enough fat to stay moist through baking, but it also means the raw mixture is quite soft and sticky. Wet your hands before shaping the patties and they’ll form cleanly without sticking to your palms.
Smart swaps
- Frozen spinach: This is the right call over fresh — it’s already wilted down, so you get more spinach per cup and no excess water to drain if you squeeze it first. Give it a firm squeeze in a clean towel before it goes in the processor.
- Ground chicken thigh vs. breast: Breast meat works but the patties will be noticeably drier. Stick with thigh if you can find it.
- Marjoram: If you don’t have it, dried oregano is a reasonable substitute — slightly more assertive, but it works in this herb profile.
- Adding sweetness: A tablespoon of maple syrup or honey blended into the mixture gives a mild sweet-savory note without changing the texture.
Make-ahead notes
Cooked patties keep in the fridge for up to 4 days in a sealed container. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag — they’ll keep for up to 3 months without sticking together. Reheat straight from frozen in a 350°F oven for about 12 minutes, or in a skillet over medium heat for 3–4 minutes per side. Skip the microwave — it makes the texture rubbery. You can also shape the raw patties the night before, refrigerate them on the lined baking sheet covered with plastic wrap, and bake them fresh in the morning.
Mistakes to avoid
- Skipping the squeeze on the spinach: Frozen spinach holds a surprising amount of water. If you don’t squeeze it out before processing, the mixture will be too wet to hold a patty shape and the baked result will steam rather than set properly.
- Making the patties too thick: Thick patties need longer baking time and risk drying out on the outside before the center hits the safe internal temperature of 165°F (74°C). Keep them to about half an inch thick for even cooking.
- Not checking the internal temperature: Color alone is not a reliable guide with ground chicken — always use an instant-read thermometer to confirm 165°F (74°C) before serving.
- Crowding the baking sheet: Patties placed too close together trap steam between them and won’t firm up on the edges. Leave at least an inch of space around each one.
- Seasoning blind: Raw chicken mixture is unsafe to taste. Fry off a small test piece in a skillet before you bake the whole batch — it takes 2 minutes and tells you if the salt or spice level needs adjusting.
Easy Chicken and Spinach Breakfast Sausage
Equipment
Ingredients
½ teaspoon dried sage
½ teaspoon dried marjoram
¼ teaspoon cumin - ground- ¾ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced). Line a large rimmed baking sheet with parchment paper.
- If using frozen spinach, thaw it and squeeze out as much moisture as possible. Add the ground chicken, squeezed spinach, dried sage, thyme, marjoram, ground cumin, sea salt, black pepper, cayenne pepper (if using), and egg to a food processor. Pulse 8–10 times until the spinach is finely chopped and the mixture just comes together — do not overprocess into a paste.1 pound ground chicken (minced chicken), 1 cup spinach, 1/2 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1/4 teaspoon cumin, 3/4 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, 1 medium egg, 1/8 teaspoon cayenne pepper
- Wet your hands to prevent sticking, then scoop approximately 1.5 tablespoons of mixture per patty and shape into flat rounds about ½ inch (1.25cm) thick. Place on the prepared baking sheet, spacing them about 1 inch apart. You should get approximately 18 patties.
- Bake for 10–12 minutes, then carefully flip each patty and bake for another 10–12 minutes until the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the patties are lightly golden on the outside.
Notes
Nutrition
Common questions
Can I use ground turkey instead of ground chicken?
Yes — ground turkey thigh works as a direct swap and behaves almost identically in this recipe. Ground turkey breast is leaner and will produce a slightly drier patty, so if that’s what you have, consider adding a teaspoon of olive oil to the mix.
How do I know when the patties are fully cooked?
Use an instant-read thermometer — ground chicken must reach 165°F (74°C) at the center. The patties will look set and lightly golden on the outside at that point, but don’t rely on appearance alone.
Can I cook these in a skillet instead of the oven?
Yes — cook over medium heat in a lightly oiled skillet for about 4–5 minutes per side. You’ll get more browning on the outside, which adds flavor, but you’ll need to watch the heat so they don’t char before the center is cooked through.
The mixture is too sticky to shape — what do I do?
Wet your hands with cold water before forming each patty. If the mixture is still unmanageable, refrigerate it for 15–20 minutes — chilling firms up the fat in the chicken thigh and makes the mixture much easier to handle.
If you liked this one
- Chicken Macadamia Sausage Rolls
- Swedish Dill Pork Sausage
- Gourmet Lamb Sausage Rolls
- Andean Chicken Potato Locro
