Turkey Sausage Breakfast Recipe

Prepare the sausage mixture

Place ground turkey in a large bowl. Add minced shallot, chopped parsley, dried sage, smoked paprika, garlic powder, kosher salt, black pepper, and red pepper flakes (if using). Use your hands or a spatula to mix until seasonings are evenly distributed but do not overwork the meat.

Form patties

Divide the seasoned turkey into 8 equal portions (about 2 oz each) for small breakfast patties, or 4 portions for larger patties. Form into compact round patties about 3 inches wide and 1/2 inch thick, making a slight shallow indentation in the center of each to help them cook evenly.

Whisk eggs

Crack the eggs into a medium bowl, add the milk, a pinch of salt and pepper, and whisk until blended. Set aside for scrambling or frying to serve alongside the sausage patties.

Cook the turkey patties

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon oil and allow it to shimmer. Working in batches if needed, add the patties without crowding. Cook for 4–5 minutes on the first side until nicely browned and edges begin to firm. Flip and add 1 tablespoon butter to the pan (optional) then cook another 3–4 minutes until internal temperature reaches 165°F (74°C). Transfer cooked patties to a plate and keep warm tented with foil.

Cook the eggs

If you prefer scrambled eggs: reduce heat to medium-low, add a small knob of butter or a splash of oil to the same skillet, pour in the whisked eggs, let them set briefly around the edges, then gently stir with a spatula until soft curds form (about 2–3 minutes). For fried eggs: heat skillet over medium-low, add a little oil or butter, crack eggs and cook until whites set and yolks reach desired doneness (2–3 minutes for sunny-side or 4 minutes for over-easy). Season eggs with a pinch of salt and pepper.

Finish and serve

Return sausage patties to the skillet for 30 seconds if needed to reheat. Plate 2 sausage patties per serving alongside 1–2 eggs. Garnish with sliced chives or scallions and serve with hot sauce or ketchup if desired. Leftover patties can be refrigerated in an airtight container for up to 3 days.