Maple Sage Breakfast Patties

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Here is a new addition to my collection of breakfast patties — see my Italian-Spiced 50/50 Sausages and Three-Herb Beef Patties elsewhere on the blog! I think you will thoroughly enjoy the flavor stars in this one, maple and sage, especially when combined with pork.

Breakfast patties are a batch-cooker’s dream — like I’ve mentioned before, I like to cook a batch of these and freeze half between slices of wax paper for a quick breakfast or a dose of emergency protein. To round out breakfast, just add some leftover vegetables, a fermented food, and some fruit!

5.0 from 1 reviews
Maple Sage Breakfast Patties
Prep time
Cook time
Total time
Serves: 8 patties
  • 2 lbs pastured ground pork
  • 3 tablespoons grade B maple syrup
  • 3 tablespoons minced fresh sage
  • ¾ teaspoon sea salt
  • ½ teaspoon garlic powder
  • 1 teaspoon solid cooking fat
  1. Place the ground pork in a large mixing bowl and break into chunks with a wooden spoon. Drizzle the ground pork evenly with maple syrup, and then sprinkle with the sage, salt, and garlic powder.
  2. Using your hands, mix until thoroughly combined and form into eight patties and set aside.
  3. Heat the solid cooking fat in the bottom of a cast-iron skillet or frying pan on medium heat. When the fat is melted and the pan is hot, add patties, cook 10 minutes a side, or until thoroughly cooked. You may have to do this in two batches. Alternately, you can bake them at 400 degrees for 20 minutes or until they are cooked throughout.
Variation: Feel free to switch up the protein in these--you can make them 100% beef or pork, or add some lamb into the mix!


About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.


  • You make a great breakfast patty Mickey! Loved the fresh sage and maple in these. I did want a bit more salt to offset the sweetness, so I increased it to a heaping tsp., but otherwise followed the recipe exactly and loved it! Thank you : )

  • maxine says

    I just made these and found i did not have garlic powder but used 2 cloves of fresh garlic and think maybe 4 cloves next time. Very good, and thanks!

  • Xochitl says

    Do you have the nutrition information of this recipe?

    • Mickey Trescott says

      Nope, but you are welcome to plug the ingredients into a nutrition calculator to find out.

  • Dianne says

    Do I have to use the maple part of the recipe, I don’t take sugar in any form and although I had fruit for breakfast I can’t cope with the sweetness

    • Mickey Trescott says

      Hi Dianne,
      You can leave it out, but the flavor will be a little different. Let me know how it goes!

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