Easy Chicken and Spinach Breakfast Sausage
These Chicken and Spinach Breakfast Sausage are very savory. A tablespoon of maple syrup or honey can add a hint of sweetness.
Equipment
Food processor
Large rimmed baking sheet
parchment paper
Instant-read thermometer
Small bowl (for wet hands when shaping)
Ingredients
1 pound ground chicken (minced chicken) - thigh meat, about 450g
1 cup spinach - frozen, chopped ; thawed and squeezed dry, about 150g
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon cumin - ground- ¾ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 medium egg
⅛ teaspoon cayenne pepper - optional
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
Storage: Refrigerate cooked patties in a sealed container for up to 4 days. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Make-Ahead: Shape raw patties the night before, cover the lined baking sheet with plastic wrap, and refrigerate overnight. Bake fresh in the morning.
Reheating: Reheat from frozen in a 350°F / 175°C oven for about 12 minutes, or in a skillet over medium heat for 3–4 minutes per side. Avoid the microwave — it makes the texture rubbery.
Substitution: Ground turkey thigh works as a direct swap. If using turkey breast, add 1 teaspoon olive oil to compensate for the lower fat content.
Pro Tip: Pulse the food processor just until the spinach is finely chopped and the mixture comes together — overprocessing creates a dense, paste-like patty instead of a tender one.
Nutrition
Serving: 1servingCalories: 40kcalCarbohydrates: 0.1gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 31mgSodium: 117mgPotassium: 146mgFiber: 0.1gSugar: 0.02gVitamin A: 177IUVitamin C: 0.5mgCalcium: 6mgIron: 0.4mg
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