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Feb 28

Turkey Breakfast Sausage

Turkey Breakfast Sausage Patties on a plate

This simple, homemade Turkey Breakfast Sausage is a tasty, healthy, and versatile breakfast treat! You can make this into patties, as pictured, to serve alone or on a breakfast sandwich. You can also cook it into crumbles to use in other ways, like in breakfast burritos, omelets, an egg bake, etc. Either way, this is a super easy way to make a leaner sausage product, and you’ll know exactly what is in it! Making your own sausage may sound intimidating, but really, you’ll just stir together some spices into a sausage seasoning mix and then mixing it into ground turkey breast. That’s it! This recipe makes eight sausage patties, and each one is just 61 calories, 0 grams of carbs, 1 gram of fat, and 0 WW Points. To view your current WW Points for this recipe and track it in the WW app or site, click here!

Turkey Breakfast Sausage patties with eggs

I recommend in the recipe instructions to let the meat and spices rest together before using. If you don’t have time for this step it will still taste great, but if you are able to, I think it helps the meat soak up the flavor. If you have the foresight you can even mix the meat and seasonings up the night before and stick it in the refrigerator overnight so it’s ready to cook for breakfast the next morning.

If you’re looking for ways to use this tasty Turkey Breakfast Sausage, try my Turkey Sausage Breakfast Burritos, Ultimate Tater Tot Breakfast Casserole, Breakfast Wonton Cups, Turkey Sausage Mini Frittatas, Sausage and Pepper Egg Bake, Bacon Sausage Egg and Cheese Braid, Sausage Apple Cheddar Frittata and more in the breakfast section of my recipe index!

Turkey Breakfast Sausage Patties on a plate
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5 from 11 votes
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Turkey Breakfast Sausage

This simple, homemade Turkey Breakfast Sausage is a tasty, healthy, versatile breakfast treat!


  • ¾ teaspoon ground sage
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried marjoram, (or dried oregano)
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes, (optional – if you’re sensitive to spice you can use 1/8 teaspoon or completely omit)
  • 1 lb uncooked 99% lean ground turkey breast


  • Stir together all of the spices in a small dish until thoroughly mixed. Place the ground turkey in a mixing bowl and add the spice mixture. Using clean hands or a fork, mix the spices into the ground turkey until well combined. If possible, cover and refrigerate for at least an hour, or overnight so flavors can meld.
  • If making patties: Split the turkey mixture into eight balls, 2 ounces each. Press the balls into patties, about ½ inch thick. Mist a large griddle pan or skillet with cooking spray and bring over medium heat. When hot, place the patties on the pan in a single layer, not touching each other. Cook for 4-5 minutes and then flip. Cook on the other side for anther 4-5 minutes until cooked through.
    If making crumbles: Mist a large skillet or sauté pan with cooking spray and bring over medium heat. Add the turkey mixture and cook, breaking it up into small chunks for 4-5 minutes until cooked through.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per patty: 0 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per patty:
61 calories, 0 g carbs, 0 g sugars, 1 g fat, 0 g saturated fat, 13 g protein, 0 g fiber, 37 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
1 per patty (P+ calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

24 comments on “Turkey Breakfast Sausage”

  1. I cannot tell you how happy I was to see this in my email this morning! I have bought the Jimmy Dean Turkey Sausage Crumbles for a while, but during the pandemic it has been very difficult to get them. I will enjoy making my own! I have one question – once you cook these, how long do you think they will keep in the fridge, or can they be frozen? Thanks – we love your recipes!

    • I’ve kept them in the fridge for 4-5 days without issue. I definitely think you can freeze them! I hope you like them 🙂

  2. I’d love to make these for English muffins. Do you think it would be OK, if I made them flatter than half an inch to make them bigger widthwise?

    • Absolutely! You could make them thinner without issue. Just check a little earlier for doneness.

  3. Hi Emily! May I ask what brand of turkey breast you use? The leanest I can find at my local grocery is 93%. Thank you.

  4. Hi I love this recipe! I’m writing from Canada and follow Weight watchers too. I like that you have a link to check the personal points, however it only links it to weightwatchers.com which doesn’t link to Canadian accounts. Would you consider/have the ability to trying to link it to weightwatchers.ca ? 

    If not no worries, but just thought I’d ask. Thanks for all your great recipes! 5 stars

  5. Ok found this by googling for homemade turkey sausage. Sounds really good so plan on making this soon. I just started back on WW and hope to be able to stick to it this time. But I do plan on adding fennel seeds to the sausage mixture. Something about fennel just reminds me of sausage.

  6. Best Turkey Sausage I’ve Made!5 stars

  7. I followed the recipe as written and it was delicious! Due to alpha gal, I was looking for a breakfast sausage option and I’ve finally found it. Thanks for sharing!5 stars

  8. This is delicious! I made some changes. I used 93/7 Jenni-O, doubled the maple syrup, and added 1/4 tsp paprika for a little kick. Thanks.5 stars

  9. These seasoning make for great turkey sausage. I will share this with friends and family.5 stars

  10. I just plugged in the exact ingredients on mfp and the sodium for me came out to 181mg per serving and 108 if i only use 1/4 tsp salt i put in 8 servings. did i put in something wrong?

  11. I followed this recipe exactly as written. I didn’t have marjoram so I used oregano instead. I decided to let it set overnight in the fridge to let the flavors set in and it was Delicious! Taste exactly like jimmy dean pork sausage but healthier. Thank you so much for an awesome recipe. This one is a keeper.5 stars

  12. This dish is really delicious.

  13. It looks delicious! I’m going to try and make it my own and hopefully I’ll be able to pull it off on my own

  14. I’m going to try and make it on my own and hopefully I’ll be successful on my own, any tips?

  15. Really good recipe! I added fennel for the sausage-y flavor but otherwise followed as written. Only complaint is that they’re a bit dry (I kind of expected this) so I am wondering if adding a beaten egg would help? Might give that a whirl next time around. Thanks!

  16. Really tasty, even with the salt cut by half. I added about 1/2 cup of finely grated apple to add sweetness and moisture. It was still pretty dry, but served with the low fat French toast with maple/applesauce syrup it was fine.5 stars

  17. Absolutely delicious!!! I wasn’t a ground turkey fan but this recipe has changed my mind.5 stars

  18. Just what I was looking for in a breakfast patty recipe. Thank you!5 stars

  19. This recipe is excellent!! I used oregano since I didn’t have marjoram. And I may not have a had full pound of turkey left from a larger pack so I’m not sure how much I used, but it was close. Other than that I followed the recipe. I’ve looked for a perfect turkey breakfast sausage for ages. I finally found it!!

  20. Gotta expect some variants on your recipe, right? Let me say up front that you have a great basic spice approach for this. Definitely deserves the 5-star rating even tho I change many things.

    I’m a fat-adapted eater (very low carb*) and grind my own chicken sausage from thighs + skin, using your recipe w/ more red pepper flakes (like 3-4x), using Korean gochugaru, which are a “fruitier” flavor… also ~1/2 tsp cayenne. In addition, I use smoked Hungarian paprika. I have Old Guy taste buds and need some kick.

    All this gets “kneaded” into the chopped-up chicken to sit overnight before the grind (your notion that meat needs to “steep” in spices is dead on).5 stars

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