Trying to switch up what I eat, I felt inspired to make breakfast turkey sausage patties. For the most part when my boyfriend and I have ground turkey out, we make tacos or pasta sauce, so this was a great way to “think outside the box.” We actually ended up making this for dinner because breakfast for dinner is always a great way to go!
We served these up with scrambled eggs; bagel thins and shredded hash brown potatoes with a half of a sliced pear for garnish (my boyfriends personal touch!). Great delicious meal!
Serves 8. 2-3 Points Plus (depending on weight after cooking).
- 20.8 oz (1.3 lbs) 93/7 Lean Ground Turkey (I used Shady Brook Farms)
- ¼ cup Sugar Free Vermont Maple Syrup
- ~1 teaspoon salt (or whichever you’re comfortable with)
- ~1 teaspoon black pepper (or however much you’re comfortable with)
- ~2 1/2 tablespoons Bell’s Seasoning
Combine ground turkey, salt, pepper and bell seasoning in a bow. Add in maple syrup and combine well. You can adjust your seasonings by judging the smell of the meat.
Score meat with your hand into 8 even sections (note: you can make as many patties as you wish and you can make your patties as thin or as thick as you wish – cooking time and points plus values will vary). Roll the meat into balls and set in the bowl to try to get all patties the same size.
Heat a non-stick skillet over medium high heat and begin to place your formed patties into the pan. Let the patties cook, not moving the patties to allow them to form a “crust”. When half-way cooked (roughly 4 minutes or so) flip and cook on the other side. Since this is poultry, please ensure your sausage is cooked all the way through!