Maple Sausage Breakfast Patties
- Michelle Finethy
- 2 hours ago
- 4 min read
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Delicious, freezer friendly and made from scratch large batch maple sausage patties
Table of Contents
There’s something deeply satisfying about making your own breakfast sausage from scratch. Especially when you can whip up a huge batch in one go and stock your freezer for busy mornings! These Maple Sausage Breakfast Patties are sweet, savory, and gently spiced, with the perfect hint of real maple syrup. No fillers, no mystery ingredients, no “natural flavors” that somehow taste like candy—just simple, wholesome ingredients you recognize. Not only that, but they also come together at a fraction of the cost than the drive-thru kind! I'd say that's a win win all around.
If you’re a make-ahead meal lover or someone who likes to know exactly what’s in their food (same!), this is a recipe you’ll want to keep in your rotation. These patties cook beautifully on the stovetop or the oven for those extra large batches, freeze like a dream, and taste miles better than anything in a box.
Ingredients
For a full list of ingredients, check out the full recipe card at the bottom of this page!
Instructions to Make Maple Sausage Breakfast Sausage
Combine All Ingredients
In a large mixing bowl, combine all ingredients. Mix well so spices are evenly distributed. I use gloves as the maple syrup makes everything quite sticky!
Create Patties
Using your hands, create golf ball sized meatballs. Place meatballs on a foil lined baking tray and flatten them to the tray creating circular patty shapes. Because of how sticky they are, you will find that shaping them in patties in your hand (like a burger) is very difficult. I typically get 12 patties on one baking sheet. It is okay if they touch a little on the baking sheet, the patties will shrink in the oven.
Bake Large Batch Maple Sausage Patties
In a pre heated oven at 425°F , bake for 15 minutes if your tray is full, about 10 minutes if you only have a few. Internal temperature will be 165°F for Turkey or 160°F if you used ground pork.
Allow to Cool Fully and Freeze
The large batch maple sausage patties must be fully cooled before assembling sandwiches for the freezer. Flash freeze for 20 minutes. Your done! I use these sausage patties to create english muffin breakfast sandwiches with cheese but can be enjoyed as-is besides a breakfast of your choice !
How to Freeze Maple Sausage Breakfast Patties
Freezing these patties properly is the key to keeping their texture and flavor fresh.
To freeze cooked patties:
Allow patties to cool completely.
Lay them in a single layer on a parchment-lined baking sheet and freeze for 1 hour.
Transfer the semi-frozen patties to a freezer bag or airtight container.
Freeze for up to 3 months.
To freeze raw patties:
Shape the patties and line them on a parchment-lined tray.
Freeze for 1–2 hours until firm (this prevents sticking).
Move them into a labeled freezer bag.
Cook straight from frozen—just add an extra few minutes.
To Freeze Meal Prep Sandwiches:
Freeze each ingredient for your sandwiches seperately for 1 hour. This is called flash freezing and prevents things from sticking together.
Whether your using an english muffin, bagel, or croisant as the bread part; make sure you slice it in half before flash freezing
Use parchment paper, especially if freezing cheese or sauce, to prevent sticking to your pan / plate
Once everything has frozen seperately, then assemble the sandwiches and wrap individually in parchment paper.
Why This Works: I make dozens of these sandwhiches a week for my family. but not everyone likes the same ingredients. Picky eaters, carb counters, or our lactose intolerant loved ones can easily pick off what they don't like or cant have before reheating because nothing is stuck together! Yes, this means there is a little bit of waste but fast prep is the goal here.
I know it doesn't look like it, but everything is already frozen in this photo above!
Frequently Asked Questions
Can I substitute the turkey?
Yes! Traditionally, breakfast sausage is made with ground pork. I tend to rotate between ground pork, turkey and chicken - depending on what's on sale! The seasonings and maple syrup make it hard to tell the difference between each protein
Is the maple flavor strong?
It’s subtle—just enough sweetness to balance the spices. The Maple Syrup can be substituted for brown sugar or honey if maple just isn't your thing!
Can I make the patties spicy?
Definitely. Increase the crushed red pepper flakes, or add ½ teaspoon of cayenne.
Do these work for meal prep?
Absolutely. Cook a full batch on Sunday, refrigerate, and enjoy them all week. They reheat beautifully in a skillet or microwave. If you've flash frozen all of the ingredients, you can toast the bread, and microwave the sausage for a PERFECT breakfast sandwich every time! My husband usually opts to just throw the whole thing in a microwave, which is totally OK too
How do I keep them from shrinking?
A gentle hand when mixing goes a long way. Over-working the maple sausage breakfast patties can make it tough and cause more shrinkage. I tend to flatten mine out on the thinner side, going a bit larger than the size bread I'm planning to put these on (since I use mine for english muffin breakfast sandwiches). That way I've compensated for any shrinkage.
Can I turn this into sausage crumbles instead of patties?
Yes—you can cook it loose and use it in breakfast burritos, casseroles, or biscuits and gravy. Freezing technique is the same if planning on making sausage crumble as a part of a meal prep.
Video Demonstration
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