Lately I’ve been trying to find simple ways to add more protein to my diet. Specifically in the morning to fuel my days. I’ve heard plenty of people say they have a hamburger patty in the morning, but that has never sounded particularly appetizing first thing in the morning. My husband loves breakfast sausage, but I’m not as much of a fan, I’d rather have bacon or eggs. Then one day I wondered why I’ve never seen a beef breakfast sausage recipe, so I decided to just throw one together.
The sage and thyme picked fresh from our garden filled our home with the most wonderful smells. Once the breakfast patties were cooked and everyone taste tested them I stored the rest in the fridge. Having something that is protein packed and easy to eat with one hand has been a blessing in the mornings with a newborn.
My simple and flavorful beef breakfast sausage recipe turned into a favorite. Well, my toddler and I love them quite a bit. So this morning while I threw some together I decided to actually use measurements so I could share the recipe with all of you! I wish I had made a double batch because I could eat these little breakfast patties for lunch and dinner too.
How to Make Beef Breakfast Sausage
Ingredients
- 1 lb ground beef
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp (heaping) fresh thyme, finely chopped
- 1 tsp (heaping) fresh sage, finely chopped
- 1/2 tsp salt
- 1/2 tsp ground pepper
Instructions for making Beef Breakfast Sausage
In a large bowl combine all of your ingredients.
Separate the hamburger into 8 equal pieces and roll each piece into a meatball, about the size of a golfball.
Flatten your meatballs into patties. The patties will shrink as they cook, so I like to flatten them pretty thin.
Heat a cast iron skillet over medium heat.
Once the skillet is hot add your beef patties to cook and brown.
Cook each side about 3 to 5 mins each.
Enjoy your beef breakfast sausage patties! And try not to eat them all in one sitting, or do! You can always make more.
Notes for the best Beef Breakfast Sausage:
I don’t use oil in my skillet because the fat in the hamburger helps them to not stick, as does the seasoning on the cast iron. However, I just had to completely re-season my cast iron skillet and the patties did stick a bit when I flipped them over the first time. I will probably add some tallow the next couple times I make them so I get a nice clean flip.
I tend to eat these cool, but you can easily warm them back up on the stove. Just a minute or two on each side over medium heat should do the trick!
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What do you think?