Homemade Breakfast Sausage Patties (Freezer-Friendly & Easy)
These homemade breakfast sausage patties are lightly sweet, warmly spiced, and perfect for busy mornings. Make a batch ahead of time and freeze them raw or cooked for easy breakfasts all week long.
Yield: 10 patties (using a 3-tablespoon scoop).
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These homemade breakfast sausage patties put the ones in the meat aisle to shame. They’re flavorful, lightly sweet, perfectly seasoned, and just as good tucked into a breakfast sandwich as they are next to a pile of scrambled eggs.
What I love most about this recipe is how flexible it is. You can make a big batch, freeze them raw or cooked, and have breakfast ready whenever you need it. If you’re in a season of make-ahead meals, sheet-pan breakfasts, or “heat it and eat it” mornings, this one’s for you.
Why You’ll Love This Recipe
- Easy to scale up or down depending on your needs
- Freezes beautifully (raw or cooked)
- Perfect for busy mornings and meal prep
- Slightly sweet, savory, and cozy with warm spices
- Easy to cook in the oven or on the stovetop
With simple steps and plenty of hands-on moments, this is a fun and approachable recipe to make with kids.
Sheet-Pan Breakfast Sausage (No-Fuss Option)
If you want the easiest possible way to make these sausage patties, skip the skillet entirely.
Sheet-Pan Only Option:
Bake the patties on a lined sheet pan at 400°F for 18–20 minutes, or until they reach an internal temperature of 160°F.
This method is perfect for hands-off cooking, batch prep, and busy mornings when you don’t want to stand at the stove.
Sheet-Pan Freezer Meal Tip:
After baking, let the patties cool completely, then place the entire sheet pan in the freezer until the patties are frozen solid. Once frozen, transfer them to a freezer-safe bag or container. This keeps them from sticking together and makes it easy to grab exactly what you need.
Cooking with Kids
This is a great recipe to make together because there are several kid-friendly steps:
Kids especially love the scooping and shaping part. Just be sure to wash hands well before and after working with raw meat, and have an adult handle the cooking.
Storage & Make-Ahead Tips
One of the best parts of this recipe is how well it works for make-ahead breakfasts.
Raw Sausage Patties
- Refrigerator: Store for 1–2 days
- Freezer: Freeze patties in a single layer on a silicone mat or parchment, then transfer to a freezer-safe bag. Freeze for up to 1–3 months.
When ready to cook, thaw the desired number of patties and follow cooking directions.
Cooked Sausage Patties
- Refrigerator: Store for 3–4 days
- Freezer: Freeze in a single layer, then transfer to a freezer-safe bag for up to 1–3 months.
To reheat from frozen, microwave for 30–60 seconds, depending on your microwave.
Buy Now → How to Serve Breakfast Sausage Patties
- Alongside scrambled or fried eggs
- In breakfast sandwiches or wraps
- Crumbled into breakfast casseroles.
- Served with pancakes, waffles, or roasted potatoes
They’re classic, versatile, and always welcome on the plate.
If You Love Sheet-Pan Breakfasts…
If easy, hands-off breakfasts are your thing, you might also love these sheet-pan favorites:
- Sheet Pan Grilled Cheese — a no-fuss, oven-only meal that works just as well for breakfast, lunch, or dinner
- Quick and Easy Sheet Pan French Toast — perfect for busy mornings when you want something warm and comforting
- Pandan Coconut Sheet Pan Baked French Toast — a fun, slightly indulgent option with cozy flavors and a twist
Breakfast Sausage Patties
- Total Time: 25–30 minutes
- Yield: 10 patties 1x
Description
These homemade breakfast sausage patties are lightly sweet, warmly spiced, and perfect for busy mornings. They’re easy to make, freezer-friendly, and can be cooked entirely on a sheet pan or on the stovetop for a flexible, make-ahead breakfast option.
Ingredients
- 1 pound ground pork
- 1 1/2 teaspoons dark brown sugar
- 1/4 teaspoon Chinese five spice
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 1/4 cup heavy cream (see Notes for swap)
- 1 tablespoon maple syrup
- 1 egg
- 1/4 cup plain panko breadcrumbs
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the ground pork, spices, sugar, heavy cream, maple syrup, and egg. Mix gently until combined.
- Sprinkle the breadcrumbs over the mixture and gently fold them in. Using your hands is recommended to avoid overmixing.
- Using a 3-tablespoon cookie scoop (larger or smaller, depending on the desired patty size), portion the mixture into even amounts. Lightly roll and flatten each portion into a patty about ¾-inch thick.
Sheet-Pan Only Option:
Bake patties on a lined sheet pan at 400°F for 18–20 minutes, or until the internal temperature reaches 160°F.
Stovetop Option:
Cook patties in a skillet over medium-high heat, flipping once, until browned on both sides and the internal temperature reaches 160°F.
Equipment
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →
Buy Now → Notes
- Dairy-Free Option: Swap the heavy cream for an equal amount of chicken stock.
-
Adjusting Spice Level: Omit the cayenne and red pepper flakes for a milder sausage, or increase slightly for more heat.
-
Patty Size: This recipe yields 10 patties using a 3-tablespoon scoop. Smaller patties will cook faster and increase total yield.
- Freezer Tip: Fully cook patties before freezing for the easiest grab-and-go breakfasts.
Storage
Raw
-
Refrigerate for 1–2 days
-
Freeze for up to 1–3 months
Cooked
-
Refrigerate for 3–4 days
-
Freeze for up to 1–3 months
Reheat frozen cooked patties in the microwave for 30–60 seconds.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: American
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