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!
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.
Ingredients for Maple-Sage Breakfast Patties:
ground pork (can be substituted with ground chicken or turkey)
seasonings: fennel seeds, garlic powder, red pepper flakes, black pepper, and salt
How to Make Maple-Sage Breakfast Patties:
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.
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!
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.
-OR-
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.
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!
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.
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.
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.
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.
Notes
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.
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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.
to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
