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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!
Maple Sage Breakfast Patties
Prep time
Cook time
Total time
Author: Mickey Trescott
Serves: 8 patties
Ingredients
- 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
Instructions
- 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.
- Using your hands, mix until thoroughly combined and form into eight patties and set aside.
- 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.
Notes
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!
24 comments
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 : )
Happy to hear Ginny!
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!
Glad you enjoyed them Maxine!
Do you have the nutrition information of this recipe?
Nope, but you are welcome to plug the ingredients into a nutrition calculator to find out.
Delicious! So flavorful for so little effort- my favorite kind of recipe. I didn’t have fresh sage on hand so used dried 1T and these are so good, trying to keep my husband from eating all of them.
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
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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I made these this morning with half pork/beef and added a shredded apple, then totally forgot the sage – duh!! They were still delicious, and I won’t forget the sage next time. Even my (adult) kid really liked them.
Any idea on how much dried sage to use? Thanks!
Melody,
When substituting a dried herb for a fresh one, the general rule is 1/3 the amount! Glad you enjoyed them!
I just can’t do pork but think this combo of seasonings would be great! Would ground turkey work do you think?
Sara, absolutely! You might want to add some fat since turkey is on the lean side, but I think the flavor will be good.
Today is my first day on the AIP diet. Fortunately I have a freezer full of wild boar. This recipe is amazing! Thank you very much for sharing, Micky. I ended using dried Herb de Provence since I didn’t have sage and I think that went fine.
Woops, the first time the star rating didn’t go through.
Alex – wow! I bet that flavor takes it to the next level. Thanks for sharing and good luck on your elimination phase!
These are so delicious. I’m so glad to have found this recipe! Big hit with my whole family.
I’m glad you love them Kristin!
These are awesome!
Happy you enjoyed them, Jessica!
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What solid cooking fat did you use?
Lisa, I usually use duck fat or coconut oil!