Calling all savory breakfast fans! Make these easy do-ahead breakfast sausage patties and you’ll wonder why you ever went with the store-bought variety. With a touch of sweetness from maple syrup, a bit of savory sage, and 21 grams of protein per serving, they’re just the thing to fuel your morning. Plus you can freeze the unused patties for future breakfasts.

Pair this with some fruit and whole grain toast for a complete meal.

Active time: 10 minutes | Total time: 20 minutes

Turkey Breakfast Sausage

Ingredients

• 1 lb (454g) ground 85/15 turkey
• 1 tbsp maple syrup
• 1/4 cup parsley, finely chopped
• 1 tbsp ground flaxseeds
• 1 tsp salt
• 1 1/2 tsp ground sage
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper
• Cooking spray

Directions

In a large bowl, combine the ground turkey, maple syrup, parsley, flaxseeds, salt, sage, garlic powder, black pepper, and crushed red pepper. Stir until combined.

Using a 1/4-cup measuring cup, portion the mixture and form into patties about 1/2-inch thick.

Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Cook the patties for about 3 minutes per side, or until browned, crusty, and no longer pink in the center with an internal temperature of 165°F. Reduce the heat if the patties begin to brown too quickly.

To freeze, arrange the patties on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 3 months. To cook from frozen, heat in a skillet over medium-low heat, turning occasionally, for 10–12 minutes, or until cooked through and the internal temperature reaches 165°F (73°C).

Serves: 4 | Serving Size: 2 patties

Nutrition (per serving): Calories: 272; Total Fat: 18g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 1g; Cholesterol: 85mg; Sodium: 660mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 3g; Protein: 21g

Nutrition Bonus: Calcium: 3%; Iron: 14%; Potassium: 73mg; Vitamin A: 7%; Vitamin C: 9%

Originally published November 2020; Updated May 2026

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Inspired by a Midwestern Tater Tot dish, this filling breakfast casserole is packed with lean protein and vegetables. If you can’t find sweet potato Tater Tots, then use a large bag of frozen sweet potato or regular hash browns in their place. It’s the perfect dish when you have extra company in town and are looking to feed a big group, while still keeping things light.

Active time: 20 minutes | Total time: 1 hour, 20 minutes

Egg & Sausage Casserole

Ingredients

• Cooking spray
• 8 large eggs
• 1 cup (244g) low-fat milk
• 1/2 cup (123g) plain nonfat Greek yogurt
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 large garlic cloves, thinly sliced
• 1 pint (500g) cherry tomatoes
• 1 16-oz. (450g) bags frozen kale or spinach, thawed
• 14 oz. (350g) cooked chicken breakfast sausage, chopped
• 1 20-oz. (567g) bag sweet potato Tater Tots
• 1/2 cup (50g) grated gruyere or shredded Parmesan cheese

Directions

Preheat the oven to 400°F (204°C). Arrange the Tater Tots in a single layer on a rimmed baking sheet and bake for 15 minutes, until lightly golden. Remove from the oven and reduce the oven temperature to 350°F (177°C). Grease a 9-by-13-inch baking dish.

While the Tater Tots bake, whisk together the eggs, milk, yogurt, salt, and black pepper in a large bowl until smooth.

Heat the olive oil in a large nonstick skillet over medium heat. Add the tomatoes and cook over medium-low heat, stirring occasionally, until the tomatoes begin to burst, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.

Squeeze as much liquid as possible out of the thawed kale. Spread the kale in a single layer in the bottom of the prepared baking dish. Top with the breakfast sausage, tomatoes, and par-baked Tater Tots. Pour the egg mixture over the top and sprinkle with the cheese. Use a spatula to gently press the layers down so the egg mixture soaks through. Bake for about 50 minutes, or until the eggs are just set and the top is beginning to brown. Let cool for 10 minutes before serving.

MAKE AHEAD: Assemble the casserole through the layering step, cover tightly with foil, and refrigerate overnight. When ready to bake, remove the foil and proceed with the recipe as directed.

Serves: 8 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 361; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 107mg; Sodium: 866mg; Carbohydrate: 27g; Dietary Fiber: 4g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 13%; Calcium: 17%; Iron: 13%; Potassium: 682mg; Vitamin A: 8%; Vitamin C: 10%

Originally published December 2018; Updated May 2026

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Eudaemonius posted a photo:

This weeknight interpretation of the classic Alsatian dish is a hearty meal of sausage, cabbage and potatoes — and it’s perfect for fall. This version takes the whole dish and makes it happen on a sheet pan for ease. Be sure to use a rimmed baking sheet to prevent the ingredients from sliding off.

Active time: 10 minutes | Total time: 45 minutes

Sheet Pan Sausage Choucroute Garnie

Ingredients

• 1 small head red cabbage, cut through the core into eight 1/2-inch thick wedges
• 1 lb (453g) baby red potatoes, halved if large
• 1 apple, such as Honeycrisp or Granny Smith, halved, cored and sliced 1/4-inch thick
• 1 small yellow onion (125g), halved, peeled and cut through the root into 1/4-inch thick wedges
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp cumin or caraway seeds
• 1/2 tsp yellow mustard seeds
• 1/4 tsp salt
• 1/2 tsp black pepper
• 4 precooked chicken-apple sausages
• 1/4 cup parsley, roughly chopped

Directions:

Preheat the oven to 450°F (230°C) and line a large rimmed baking sheet with aluminum foil.

In a large bowl, gently toss the cabbage, potatoes, apple, onion, olive oil, apple cider vinegar, cumin, and mustard seeds. Season with salt and pepper. Spread the mixture in a single layer on the prepared baking sheet and roast for 15 minutes.

Remove the baking sheet from the oven and use a spatula to flip the vegetables and apples. Arrange the chicken sausages on top and return to the oven. Roast for about 10-12 minutes more, or until the sausages reach an internal temperature of 165°F and are browned and the cabbage is crisp-tender. Let cool for 5 minutes.

Garnish with parsley and serve immediately.

Serves: 4 | Serving Size: 1 sausage and 1 1/2 cups of vegetables

Nutrition (per serving): Calories: 397; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 80mg; Sodium: 878mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 15g; Protein: 18g

Nutrition Bonus: Calcium: 9%; Potassium: 947mg; Vitamin A: 8%; Vitamin C: 93%, Iron: 18%

Originally published: October 8, 2019; Updated May 2026

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