Maple-Sage Breakfast Patties

Maple-Sage Breakfast Patties

Maple-Sage Breakfast Patties


Let the inviting aroma of fresh sage and sweet maple fill your home with this seriously delicious recipe. Maple Sage Breakfast Patties are a current favorite in my family and I have a feeling you will love them too!


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Plate of Maple Sage Breakfast Patties, garnished with fresh sage leaves.



Start your morning off with the savory goodness of Maple-Sage Breakfast Patties! They are protein-packed, freezer-friendly, and perfect for meal prepping. Make these patties to enjoy now (and throughout the week), or freeze them to thaw, cook, and enjoy later on.



A spread of the ingredients needed to make Maple-Sage Breakfast Patties. Ingredients displayed are ground pork, maple syrup, fresh sage, grapeseed oil, and a mix of dry seasoning.



Ingredients for Maple-Sage Breakfast Patties:


  • ground pork (can be substituted with ground chicken or turkey)
  • pure maple syrup
  • olive oil, avocado oil, or grapeseed oil
  • fresh sage
  • seasonings: fennel seeds, garlic powder, red pepper flakes, black pepper, and salt




How to Make Maple-Sage Breakfast Patties:



Preparation shot of a mixing bowl with ground pork, seasonings, maple syrup, and fresh sage on a wooden cutting board.



To start this recipe off, put all of the ingredients (except for oil) into a medium-sized mixing bowl. Combine using your hands until the seasoning and herbs are evenly incorporated, but without over-mixing.



Pork sausage mixture molded into 8 patties on parchment paper.



Form the mixture into patties that are 1/2 an inch in thickness. There are a few ways to do this, but my preference is to lay out parchment paper on the counter and flatten the meat mixture with my hands into a rectangular shape that is 1/2 of an inch thick. Then I use a greased cookie cutter to cut out evenly-sized circles.


After that, heat 1 tbsp of oil in a non-stick pan over medium heat. Add the patties and cook until they reach an internal temperature of 160 degrees F. This comes to about 4-5 minutes per side but check the patties occasionally to make sure they aren’t over-browning. A nice, golden crust is our end goal here, and it is so, so good!




Stack of prepped Maple-Sage Breakfast Patties with parchment paper in between each patty.

Here are a couple of storage options if you are making this recipe for future use:


Form the meat mixture into a cylinder shape and wrap it in saran wrap. Store in the fridge or freezer. When you’re ready to use it, just slice the meat into patties that are 1/2 an inch in thickness.


Another option is forming the meat mixture into patties, spreading them out on a parchment paper-lined baking sheet, and placing them in the freezer. Once they are frozen, take them out and cut through the parchment paper between the patties, creating squares of parchment paper to keep them from sticking to each other in the freezer. When you are ready to use them, defrost them in the fridge before following the recipe below.




A plate of Maple-Sage Breakfast Patties, garnished with fresh sage leaves.



If you end up making these Maple-Sage Breakfast Patties, I would LOVE to see them! Let me know what you think of this recipe below in the comments, or share a photo of your creation and tag me on Instagram at @thegerdchef!




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Plate of Maple Sage Breakfast Patties, garnished with fresh sage leaves.

Maple-Sage Breakfast Patties

  • Author: Chaunté Truelsen
  • Prep Time: 5 to 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 to 20 minutes
  • Yield: 8 patties, 2 patties per serving 1x


These Maple-Sage Breakfast Patties are a breakfast favorite in my family! Let this recipe fill your house with the aroma of fresh sage and sweet maple with these seriously tasty breakfast patties.




  1. In a medium mixing bowl add ground pork, fresh herbs (if using), dried herbs/seasoning, and maple syrup. Mix until the ingredients are evenly incorporated into the meat.
  2. Roll mixture into balls of even size (some people like to use an ice cream scooper for this) and form into patties that are about 1/2 an inch in height.
  3. Heat your oil in a non-stick pan over medium heat. Add the patties to your pan and cook until the meat reaches an internal temperature of 160 degrees F (about 4-5 minutes per side). Check your patties from time to time to make sure they aren’t getting too browned. The goal is a delicious, golden crust. Place on a plate with paper towels to absorb excess grease.


Approx. 2 FPs per serving (2 patties = 1 serving)FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.

Feel free to substitute ground pork with another meat you prefer, like ground chicken or turkey.

Freezing instructions are above the recipe in the blog post. Maple-Sage Breakfast Patties will last approx. 6 months in the freezer and 3 to 5 days in the fridge.

  • Category: Breakfast
  • Method: Stove top
  • Cuisine: American

Keywords: breakfast sausage patties, sage, maple, gerd recipes, gerd breakfast


A white plate of breakfast sausage patties surrounded by fresh sage, with text overlay that says, "Maple-Sage Breakfast Patties."



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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

This recipe was created following the guidelines of the Fast Tract Diet; a protocol I’ve used to personally help greatly reduce my GERD and chronic acid reflux symptoms. Keep in mind that a food one person may be able to tolerate, another may have trouble tolerating. Adjust recipes according to what fits your individual health and dietary needs.


9 thoughts on “Maple-Sage Breakfast Patties”

  • I made the italian turkey Burgers, they were so good.
    thank you so much, I am a Gerd subscriber,
    got my first recipe today for the breakfast patties, will
    make them & let you know.

  • I made the breakfast patties using lean ground turkey, but I left out the red pepper flakes because I didn’t know if they would aggravate my GERD. I like the flavor of these patties and they will be something I can enjoy along with my egg breakfasts! Thank you for all of your recipes! Your website has been an answer to my prayers for food that I can tolerate. I hope you will add more recipes in thw future!

  • My husband has bad GERD and recently has been suffering from a bad bought of gastritis. I stumbled upon your recipes while looking into what foods he can and can’t eat, whilst simultaneously looking up recipes which are GERD friendly.

    I just made these breakfast patties this morning, instead of pork I used ground chicken, and Oh. My. Lord.

    These are better than regular breakfast patties you buy at any grocery store!!! I can’t believe I made them! What is even better is that they taste sooooo good, and my husband has no acid reflux or nausea after! I could cry I’m so happy!

    I’m 10000000% making more of your recipes, I already bought everything to make many of them! Stay tuned for more comments! IM SO EXCITED! Next up is the shepherds pie!

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