Introduction
Have you ever found yourself staring down a pack of ground beef in the fridge at 8 a.m., coffee in one hand, wondering, “Can I turn this into breakfast?” You’re not alone, and the answer is a delicious, skillet-sizzling YES. Enter: beef breakfast sausage.
This flavored beef sausage breakfast recipe is proof that sausage doesn’t have to come from a plastic wrapped pack in the frozen section. You can make them from scratch at home and control the spices, the texture, and yes, the ingredients (no surprise fillers or mystery bits, thank you very much).
If you’re looking for a protein packed start to your day or an easy meal prep option that reheats, this beef breakfast sausage recipe is here to make your mornings brighter, and beefier.
Table of Contents
Health Benefits of Beef Breakfast Sausage
For anybody that has thought breakfast is a hasty and disharmonized fragment of their day, this dish is about to transform your life’s mornings for better.
Here’s everything positive about these beef sausage patties:
- Preparation is Quick. Preparation and Cooking Time altogether covers not more than 20 minutes. This is shorter than the waiting time for a Saturday brunch table.
- Using Whole Real Foods. No artificial preservatives, no concealing sugar, and no unnatural additives that resemble a laboratory disguise.
- Great Taste. With the help of special blending of dry herbs and other spices, use of traditional sausage’s gives you great comfort together with upgrade of beef taste instead of pork sausage’s.
- Universal. This can be consumed by anyone whether avoiding pork, cooking for selective consumers, or just wanting to revamp routine. This cook guide meets the needs of all such people.
Shopping For Ingredients
You might have most of those items available already and if not, they are simple ingredients that are ideal to always have on hand.
First, Gather The Following Ingredients to prepare beef breakfast sausage
- ▢ 1 pound lean ground beef (85/15 ground beef ratio is most preferable as it cooks into juicy and cohesive patties.
- ▢ 1 tsp Diamond Crystal kosher salt (or ½ tsp any other salt like Morton’s kosher salt or fine sea salt will also do,
- ▢ ½ tsp black pepper
- ▢ 1 tsp onion powder
- ▢ 1 tsp garlic powder
- ▢ 1 tsp smoked paprika (add this towards the end for flavor to make the dish better and don’t skip it.
- ▢ ½ tsp dried thyme
- ▢ ½ tsp dried sage
- ▢ ½ tsp red pepper flakes (if you like some heat you can add them, but otherwise it is optional. )
- ▢ 2 tbsp olive oil, for cooking
This beef breakfast sausage recipe is as lenient as you could hope. If you wish to add more, simply put in Worcestershire sauce, and if you wish to lose the heat, skip the pepper flakes.
Step-by-Step: Making the Patties
In this section, we will turn that humble pound of beef into crispy-edged, tender-centered beef breakfast sausage patties that could give tough competition to diner delicacies.
1. Assemble Burger Ingredients
In a medium bowl, place the minced beef and add all the seasonings: salt, pepper, onion powder, garlic powder, smoked paprika, thyme, sage, and red pepper flakes (if using).
Next, get ready. With clean hands, gently mix until blended. Do not work the meat too much, or it can toughen. You may visualize it like a baby chick is merging into your palm; therefore, it needs some care but rather firmly.
2. Form the Burger Patties
Shape the beef mixture into four patties of equal size that are about half an inch thick. For smaller sandwich sized outlets, feel free to make eight mini patties. (Pro tip: Use a lid ring or cookie cutter if you want perfect circles—but rustic is totally fine, too.)
Place the patties on a plate or parchment and allow them to set for a few minutes while the pan heats. Allowing the patties to set will ensure these hold their shape better during cooking.
3. Fry the Patties
In a large skillet, pour the olive oil and place over medium heat. When the oil is shimmering but has not started smoking, gently place the patties into the pan.
Cook on each side for about 4 to 5 minutes until they are deeply browned and cooked through. You will know they are done when you can touch them and they feel firm, they are not pink in the middle, and they smell absolutely delightful.
Keep in mind, if you are doubling the batch or using a smaller pan, you will need to do it in steps to avoid crowding the pan. This helps preserve the beautiful sear from turning into steam.
4. Serving and Shining
The beef breakfast sausage best served hot off the skillet. These pair incredibly with fried eggs and toast, tucked into a biscuit sandwich, or alongside roasted sweet potatoes and avocado for a feel-good start.
Breakfast Ideas Using Beef Sausage
The list of what you can do with these flavorful patties is endless. Here are just a few of my favorites
- Classic Diner Plate: Sausage, eggs of your choosing, hash browns or grits, and your preferred type of toast.
- Low-Carb Breakfast Bowl: A patty served with sautéed spinach, some mushrooms, and a soft boiled egg.
- Meal Prep Magic: Assemble with some roasted veggies and hard boiled eggs in containers for easy weekday mornings.
- Brunch Sandwich: English muffin + sausage patty + fried egg + melted cheddar cheese. Yes please.
- Want to explore more unique cuts of meat in your breakfast routines? Chicken hearts are a great option to try out! They’re packed with flavor and a healthy protein source, and you can find a delicious Chicken Hearts Recipe to try out. Trust me, if you love experimenting with different meats, chicken hearts will bring a rich, savory twist to your meals.
- Pairing your beef breakfast sausage with other ingredients? Check out this article on health benefits of a balanced breakfast from Healthline. It’s a great resource that helps you understand why adding protein and fiber to your breakfast is key to maintaining energy levels throughout the day.
Strategy For Achievement the beef breakfast sausage
Here’s a few small changes that make a difference in flavor and texture:
👩🍳 Don’t Overmix
It’s easier to just mix the meat until the seasoning is gone, which isn’t what you want to do. If you give it a gentle mix, the meat will remain tender instead of rubbery.
🔥 Use Medium Heat
If the heat is too high, you’ll burn the outside before the middle cooks, and sizzing the heat too low leads to a pale, undercooked burger. Medium heat is best here because you get a beautiful golden crust over and aized center.
🧂 Taste-Test Hack
If you are creating a new spice blend, make a tiny test patty to allow for adjusting the blend before committing to the entire batch.
🥶 Make-Ahead Friendly
No raw or cooked patties freeze beautifully. Just stack them with parchment paper in between, pop into a freezer bag and appreciate yourself later on a hectic morning.
Personal Note from My Kitchen to Yours
The first time I tried out this beef breakfast sausage, I was in a I should have gone grocery shopping three days ago kind of mood. You know the one when dinner turns into breakfast and breakfast turns into a game of “let us see what I can whip out with the random chuck of stuff in the fridge?”
What came out of the skillet that fateful day was so yummy, my husband stopped mid bite and said, You MADE this? Like, from scratch? That reaction alone was worth it.
Ever since that day, it has been part of our regular rotation. Especially on Sunday mornings when we have time to linger over coffee while the smell of sausage sizzling fills the kitchen. It is comforting, satisfying and just a smidge special.
FAQs About This Beef Breakfast Sausage Recipe
Can I use ground turkey or chicken instead of beef?
For sure. Just remember that drier meats means drier sausages so consider adding a splash of oil or even some grated onion to spice things up.
How do I store leftovers?
Once cooked patties are made, let them cool completely, then store them in an airtight container in the fridge for a max of 4 days, and then heat them on the stove or in the microwave till they reach the desired temperature.
Can I freeze them?
Of course! Raw patties can be placed on a baking sheet and then transferred to a freezer bag. And yes, you can also freeze the cooked patties, so long as you cool, wrap, and stash them appropriately. They can be reheated from frozen cat state, or thawed in the fridge overnight.
What other spices could I add?
Feel like being adventurous? Try fennel seeds, crushed coriander, or even a dash of maple syrup for that sweet and savory twist. Go wild and make it your own!
Final thoughts for beef breakfast sausage
So there you have it: beef breakfast sausage made easy, tasty, and 100% achievable before one has even finished their first cup of coffee. Whether you serve it up solo, build it into a next-level breakfast sandwich, or pair it with a stack of pancakes, this recipe brings the cozy comfort of homemade sausages but without mystery ingredients or any additional effort.
Let your skillet do all the work and your kitchen can smell like the weekend, even on a Tuesday.
Oh and next time someone says, “I don’t eat breakfast,” just hand them a plate and watch their perspective change.
Would you like to go beyond this? Just say the work and I will offer my tips on freezer meals, sandwich breakfast variations you can use to save you time and impress you at the same time like a brunch brunch hero!
Easy Beef Sausage Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Description
This juicy and flavorful beef sausage is so tasty and filling. You can make several of them ahead of time and quickly reheat them each morning.
Ingredients
- 1 pound lean ground beef (85/15 ground beef ratio is most preferable as it cooks into juicy and cohesive patties.
- 1 tsp Diamond Crystal kosher salt (or ½ tsp any other salt like Morton’s kosher salt or fine sea salt will also do,
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika (add this towards the end for flavor to make the dish better and don’t skip it.
- ½ tsp dried thyme
- ½ tsp dried sage
- ½ tsp red pepper flakes (if you like some heat you can add them, but otherwise it is optional. )
- 2 tbsp olive oil, for cooking
Instructions
- Place the ground beef, salt, pepper, onion powder, garlic powder, smoked paprika, dried thyme, dried sage, and red pepper flakes in a medium bowl.
- Use clean hands to combine these ingredients into a uniform mixture. Don’t over-mix.
- Divide the mixture into four ½-inch thick patties. You can also divide it into eight small patties if you wish.
- Heat the olive oil in a large skillet over medium heat. Add the patties and cook them until browned and cooked through, for about 4-5 minutes per side.
- Serve immediately. I like to serve them with fried eggs.
Notes
- You can form the mixture into eight small patties instead of four larger ones. If you do, they’ll be ready faster – you’ll need to cook them for about 3 minutes per side over medium heat.
- When combining the meat with the spices, try not to over-mix (over-mixing will result in dense sausage), but make sure the mixture is uniform and the spices are distributed throughout.
- You can easily double the recipe, cook the patties in batches (or use a double-burner griddle), and keep the leftovers in the fridge for a few days. They also freeze well.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They keep quite well. You can reheat them in the microwave at 50% power.
Nutrition
- Serving Size: 1 sausage patty
- Calories: 277 kcal
- Fat: 20 g
- Saturated Fat: 7 g
- Carbohydrates: 1.5 g
- Fiber: 0.5 g
- Protein: 21 g