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 6 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 co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. 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 has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following 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.

    • Sarah says

      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.

  • 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!

  • […] MAPLE SAGE BREAKFAST PATTIES, recipe here! […]

  • Melody Canterberry says

    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!

    • Mickey Trescott says

      When substituting a dried herb for a fresh one, the general rule is 1/3 the amount! Glad you enjoyed them!

  • Sara says

    I just can’t do pork but think this combo of seasonings would be great! Would ground turkey work do you think?

    • Mickey Trescott says

      Sara, absolutely! You might want to add some fat since turkey is on the lean side, but I think the flavor will be good.

  • Alex says

    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.

    • Alex says

      Woops, the first time the star rating didn’t go through.

    • Mickey Trescott says

      Alex – wow! I bet that flavor takes it to the next level. Thanks for sharing and good luck on your elimination phase!

  • Kristin says

    These are so delicious. I’m so glad to have found this recipe! Big hit with my whole family.

  • Jessica Agricola says

    These are awesome!

  • […] started meal prepping a few key meals for us. On Monday, I’ll make a key breakfast meal like Maple Sage Breakfast Patties that will last us a few days. Then on Tuesday, I’ll make an Instant Pot soup like AIP Instant […]

  • Lisa says

    What solid cooking fat did you use?

    • Mickey Trescott says

      Lisa, I usually use duck fat or coconut oil!

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