This turkey breakfast sausage is a lean protein option that is free of the top 8 allergens and is a delicious breakfast side that everyone will love!
I started making this turkey breakfast sausage on a consistent basis after I realized that breakfast in our house consists of a lot of carbohydrates (read: sugar) and very little protein. Allergies to certain foods like dairy, soy, and eggs can make it especially difficult to find breakfast fare that provides adequate protein.
Prep and freeze extras
While these sausages do take some time and effort to make, they can be frozen and reheated individually for a very quick and easy breakfast. I will sometimes make a double batch so I have even more of them ready to go in the freezer.
To freeze, place a layer inside a gallon-sized resealable bag that is laid on its side, then place a layer of parchment paper over them and place the remaining sausages on top. This keeps the sausages from sticking together so you don't have to pry them apart after they've frozen!
Sometimes my kids just want to have a bowl of cereal and milk which doesn't have a lot of protein. Adding a sausage or two is a way to get more protein and my kids are usually happy to oblige.
Turkey Breakfast Sausage
- 1 teaspoon extra virgin olive oil
- 1 medium onion finely chopped
- 1 clove garlic minced
- 2 pounds ground turkey
- 1 tablespoon fennel seed
- 2 teaspoons rubbed sage
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- "Safe" cooking spray
- Heat the olive oil over medium high heat in a skillet. Add the onion and garlic and saute until the onion is tender. Remove from heat and allow to cool.
- Combine the turkey, fennel seed, rubbed sage, salt, pepper and red pepper flakes in a medium bowl. Add the cooled onion and garlic mixture. Using your hands, mix the ingredients together. Measure ¼ cup of the turkey mixture and form into a ¼-1/2" patty. Continue until all of the turkey mixture has been formed into patties.
- Preheat a large skillet coated with cooking spray to medium high. Working in batches, add the patties and cook for 5-6 minutes on each side or until the internal temperature reaches 170 degrees. Remove from the skillet and serve or cool and, in a freezer safe container, freeze for later use. Makes 15 patties.