Banana Bread Baked Oatmeal

This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead […]

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This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead breakfast meal prep for the week. BONUS: it’s freezer-friendly!

Originally posted 12-30-2011, updated 7-16-2020.

Overhead view of a casserole dish of banana bread baked oatmeal, surrounded by ingredients

What is Baked Oatmeal?

If you’re new to the world of baked oatmeal, it’s a wonderfully rich and moist breakfast treat. It’s basically oats baked into a custard. Kind of like bread pudding, but with oats instead of bread. If you think you don’t like oats because they tend to be gooey when boiled with water, try baked oatmeal. It’s soft, moist, and rich, but not at all gooey. Some people also mistakenly think baked oats are crunchy, but they’re not. 

Try these other baked oatmeal flavors: Pumpkin Pie Baked Oatmeal, Oatmeal Cookie Baked Oatmeal, or Blueberry Banana Baked Oatmeal.

How to Store the Leftovers

This recipe makes a pretty big batch, so you’ll want to save the leftovers to eat throughout the week. Make sure to refrigerate your baked oatmeal soon after cooking. I like to divide my baked oatmeal into single servings right after baking, then refrigerate them in individual containers. Once chilled, you can keep the baked oatmeal in the refrigerator for about 5 days, or freeze for about 3 months. 

How to Serve Banana Bread Baked Oatmeal

Baked oatmeal can be eaten hot OR cold. You can eat it as-is, or pour cold milk over top. And, if you like things a little sweeter, you can drizzle a little maple syrup over top.

Can I Use Steel Cut Oats?

You can not substitute steel cut oats in this recipe without making other changes because steel cut oats require a lot more moisture and a longer cooking time than rolled oats. While it may be possible to tweak it to make it work, I have not tested this method so I can not offer suggestions for that particular substitution.

Overhead view of a bowl of banana bread baked oatmeal surrounded by ingredients

 
Overhead view of a casserole dish full of banana bread baked oatmeal, surrounded by ingredients

Banana Bread Baked Oatmeal

The rich and sweet flavor of banana bread infused into a healthy baked oatmeal. This Banana Bread Baked Oatmeal is perfect for breakfast meal prep!
Total Cost $3.24 recipe / $0.54 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 367.87kcal
Author Beth - Budget Bytes

Ingredients

  • 1 1/2 cups mashed banana (about 3 bananas) $0.63
  • 1/3 cup brown sugar $0.12
  • 2 large eggs $0.46
  • 1/2 tsp salt $0.02
  • 1/2 tsp vanilla extract $0.15
  • 1 tsp baking powder $0.02
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 2 cups milk $0.75
  • 2 1/2 cups old-fashioned rolled oats $0.45
  • 1/2 cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 375ºF. Mash the bananas well with a fork (you'll need 1.5 cups).
  • Add the mashed bananas to a large bowl along with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, nutmeg, and salt. Whisk until the ingredients are combined.
  • Add the milk and whisk until combined again.
  • Finally, stir in the rolled oats and chopped walnuts.
  • Pour the oat mixture into a 9x9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  • Serve warm or refrigerate and enjoy cold!

Nutrition

Serving: 1serving | Calories: 367.87kcal | Carbohydrates: 54.22g | Protein: 11.4g | Fat: 13.28g | Sodium: 324.97mg | Fiber: 5.7g

You might also like my Yogurt Banana Bread recipe!

How to Make Banana Bread Baked Oatmeal – Step By Step Photos

Mashed bananas in a measuring cup next to whole bananas

Preheat the oven to 375ºF. You’ll need 1.5 cups mashed bananas, which is about three bananas. I like to mash my bananas right in a liquid measuring cup so I can see the volume on the side.

Mashed bananas in a bowl with other liquid ingredients

Add the mashed bananas to a large bowl along with ⅓ cup brown sugar, 2 large eggs, ½ tsp salt, ½ tsp vanilla extract, 1 tsp baking powder, ¼ tsp cinnamon, and ⅛ tsp nutmeg. Whisk the ingredients together until they’re evenly combined.

Milk being poured into the mixing bowl

Add 2 cups milk and whisk to combine again. It’s easier to whisk in the milk after the other ingredients have been combined because it causes less splashing.

Rolled oats and chopped walnuts added to liquid ingredients

Finally, stir in 2.5 cups rolled oats and ½ cup chopped walnuts.

unbaked oats in casserole dish

Pour the oat mixture into a 9×9-inch casserole dish.

baked banana bread oatmeal in the casserole dish

Bake the oatmeal in the preheated 375ºF for 45 minutes, or until it’s golden brown on top and around the edges.

A wooden spoon scooping baked oatmeal out of the side of the casserole dish

Serve the banana bread baked oatmeal immediately, or divide into six portions and refrigerate for later!

Side view of a bowl of banana bread baked oatmeal with a spoon lifting a bite

Serve hot or cold, alone or topped with milk.

The post Banana Bread Baked Oatmeal appeared first on Budget Bytes.

Freezer Breakfast Burritos

I’m a huge proponent of batch cooking and stocking your freezer with portioned meals that you can just grab-reheat-and-go! Not only are these make-ahead freezer breakfast burritos a great answer to the “I’m too busy to make breakfast” conundrum, but for someone who loves breakfast for dinner as much as I do, these burritos make […]

The post Freezer Breakfast Burritos appeared first on Budget Bytes.

I’m a huge proponent of batch cooking and stocking your freezer with portioned meals that you can just grab-reheat-and-go! Not only are these make-ahead freezer breakfast burritos a great answer to the “I’m too busy to make breakfast” conundrum, but for someone who loves breakfast for dinner as much as I do, these burritos make a fast and easy anytime meal. #brinner

Originally posted 1-9-2011, updated 3-15-2020. You can download the original version here.

Freezer-Friendly Homemade Breakfast Burritos

A freezer breakfast burrito cut open on a plate with little cups of salsa and sour cream, a cup of coffee and a tangerine on the side.

What Can I Add to Breakfast Burritos?

I kept my breakfast burritos super simple with just eggs, cheese, sautéed peppers and onions, and cooked ham, but this is another wonderfully flexible recipe. You can skip the ham to make them vegetarian, or switch them up with any of the following ingredients:

  • Meat (cooked): bacon, breakfast sausage
  • Vegetables: hash browns (cooked), avocado, green onion, jalapeño, pickled red onions, spinach
  • Beans: black beans, hummus
  • Cheeses and Sauces: Monterey jack or pepper jack, cotija, feta, taco sauce (sparingly), salsa (thick type, not a watery variety), guacamole

I do not suggest adding sour cream to your breakfast burritos because sour cream doesn’t hold up well to freezing and thawing. Instead, serve sour cream on the side for dipping after reheating.

How Long do Breakfast Burritos Lasts?

I always suggest using up your frozen food within three months for best quality. Frozen goods slowly lose moisture and develop freezer burn over time, so while you may get longer freezer life out of them, the quality will slowly diminish the longer they are stored. So, make sure to label and date everything that goes in your freezer! :)

How to Reheat Freezer Burritos

You’ll have the best results if you let the burrito thaw in the refrigerator overnight or until they are no longer frozen solid in the middle. Reheating from the chilled state instead of straight from the freezer takes less heat and makes it easier to reheat without overcooking the egg. Reheating from a refrigerated, non-frozen state can be done in the microwave (1-2 minutes on high), or in a skillet over medium-low heat until the tortilla is nice and crispy and the insides are heated through. A toaster oven is also a great option, although I don’t own one so I was not able to test the cooking time needed.

If you do need to reheat straight from the freezer, I suggest using the defrost function on your microwave fist for 3-5 minutes to help defrost the inside, before microwaving on high for 1-2 minutes. Cooking times in the microwave will vary depending on the wattage of your microwave.

How to Prevent a Soggy Freezer Burrito

Overcooking eggs during reheating is probably the biggest culprit of a soggy breakfast burrito. As eggs continue to cook, the protein molecules seize up and squeeze out water. So, to prevent the eggs from expelling a ton of liquid, reheat only until the burritos are warmed through.

Another culprit is using ingredients that contain a lot of water. Avoid using salsa that are very watery, and if using high-water content vegetables, just make sure to sauté them first to remove some of their moisture.

A hand holding half of a breakfast burrito with the open cut side facing the camera.

 
A hand holding half of a breakfast burrito with the open cut side facing the camera.
Print

Freezer Breakfast Burritos

Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com
Total Cost $11.29 recipe / $1.41 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 615.36kcal
Author Beth - Budget Bytes

Ingredients

  • 8 oz. cheddar $1.69
  • 1 yellow onion $0.32
  • 1 bell pepper $1.00
  • 2 Tbsp butter, divided $0.26
  • 2 pinches salt and pepper $0.05
  • 1 lb. cooked ham $3.75
  • 12 large eggs $2.79
  • 8 large flour tortillas (burrito size) $1.39

Instructions

  • Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
  • Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
  • Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
  • Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
  • Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper.
  • To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
  • To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
  • Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

To Reheat Breakfast Burritos

  • Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.
  • To reheat from frozen, use the microwave's defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.

Nutrition

Serving: 1burrito | Calories: 615.36kcal | Carbohydrates: 47.38g | Protein: 33.31g | Fat: 30.54g | Sodium: 1243.15mg | Fiber: 1.69g

Scroll down for the step by step photos!

The open sides of a cut open breakfast burrito held toward the camera, close up.

How to Make Freezer Breakfast Burritos – Step by Step Photos

Shredded cheddar on a cutting board with the cheese grater.

Prepare all the components of the breakfast burritos before assembly. Shred one 8oz. block of cheddar cheese (or whatever flavor cheese you prefer–pepper jack is also awesome in these!).

 

Sautéed peppers and onions in a skillet

Dice one onion and one bell pepper. You can use any color bell pepper, I just happened to have an extra orange pepper, so I used that. Add the pepper and onion to a skillet with ½ Tbsp butter and sauté over medium until the onions are soft and translucent. Season the peppers and onions with a pinch of salt and pepper, then transfer them to a bowl.

Cooked ham in the skillet

Dice one pound of cooked ham. Add the ham to the skillet with another ½ Tbsp of butter and cook over medium until the ham is browned. Transfer the cooked ham to another bowl. Clean out the skillet.

Whisked eggs in a bowl

Whisk one dozen eggs in a bowl. I like to only lightly whisk my eggs because I enjoy some ribbons of whites and yolks in my scrambled eggs. You can use less or more eggs, if you prefer, but using 12 eggs for 8 burritos will give you 1.5 eggs per burrito, which I find to be a good compromise between budget and quantity.

Cooked eggs in the skillet

Melt the remaining tablespoon of butter in the skillet over medium heat. Once the butter is melted and the skillet is heated, pour in the whisked eggs. Gently push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs are set, but they still look moist. Avoid over cooking the eggs or they will become dry. Season the scrambled eggs with a pinch of salt and pepper.

Build breakfast burritos, eggs on tortillas first

Now that all the components are prepared, it’s time to start assembling the burritos. You can do this one at a time, or lay out all eight tortillas and do them together if that makes it easier for you to divide the ingredients evenly between all eight. Begin with the scrambled eggs.

Add peppers, onions, and cheese to breakfast burritos

Next, add a scoop of the cooked peppers and onions, and a handful of shredded cheese.

Cooked ham added to the breakfast burritos

Finally, add some of the cooked ham to the breakfast burrito (or leave it out if you want to make plain egg and cheese burritos).

Fold and roll breakfast burritos

To roll the breakfast burritos, first roll up the bottom, then fold in the sides, and then finish rolling up from the bottom until it is closed.

Breakfast burrito wrapped in parchment paper and labeled.

Place the rolled breakfast burrito on a square of parchment paper, then use the same rolling technique to wrap it in paper (bottom up, sides in, then finish rolling up). Label your breakfast burrito (I used sharpie on the parchment, but you can also do masking tape and then write on that).

Breakfast burritos in freezer bags

Then place your wrapped breakfast burritos in freezer bags, label the bags with name and date, and transfer to the freezer. For reheating instructions, refer to the text above the recipe card for options.

A reheated breakfast burrito on a plate with a newsprint liner, two small dishes of salsa and sour cream, a tangerine and cup of coffee on the side

And then pat yourself on the back because you have amazing breakfasts prepared and ready to go! (serving suggestion: salsa or sour cream for dipping). 

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Smoky Roasted Breakfast Potatoes

Big weekend breakfasts are my favorite “me time”. They’re lazy (always in my PJs, always), cozy, relaxed, delicious, and just so much less expensive than going out to brunch. Not to mention, no waiting in line for an open table, being rushed by a harried server, or enormous bill. Lately, I’ve been making these Smoky […]

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Big weekend breakfasts are my favorite “me time”. They’re lazy (always in my PJs, always), cozy, relaxed, delicious, and just so much less expensive than going out to brunch. Not to mention, no waiting in line for an open table, being rushed by a harried server, or enormous bill. Lately, I’ve been making these Smoky Roasted Breakfast Potatoes, which I love because oven roasting means they’re hands off so I can tend to other parts of the meal, like getting my eggs just right, and the leftovers are sooooo good later.

So grab a hot cup of coffee, stay in your robe and slippers, turn on some music, and let’s make these awesome potatoes to go with your bacon and eggs!

P.S. These potatoes cook at the same temperature as my oven baked bacon, so you can do both at the same time!

Easy Peasy Smoky Oven Roasted Breakfast Potatoes

A serving platter full of Roasted Breakfast Potatoes with eggs, bacon, and oranges on the side

Why are they “Breakfast” Potatoes?

Because I’m eating them at breakfast. Ha! Honestly, I would eat or serve these any time of day, but small cubed potatoes are a common side at diners and breakfast joints across the U.S., so I went with the theme. Normally they’re fried (also known as Home Fries) but I prefer to make them in the oven. Not only is it less splattering grease, but they require a lot less attention in the oven, leaving me free to cook my eggs, dance, and enjoy my company.

How to Serve Breakfast Potatoes

Sure, these roasted breakfast potatoes are an easy side with bacon and eggs (a lot of people like to add ketchup, as well), but there’s so much more you can do with them! These simple potatoes make a great base for any number of toppings. You can pile them high with cheese, green onions, crumbled bacon, sour cream, salsa, or just about anything you like on a baked potato. Make a bowl meal out of it, even! They’re inexpensive, versatile, and delish.

If you happen to have a bell pepper in your fridge that needs to be used up, you can also dice that up and add it to the potatoes and onions before roasting. It never hurts to get another vegetable involved.

What Kind of Potatoes are Best?

I definitely prefer russet for these roasted breakfast potatoes. They’re soft on the inside, they crisp up nicely on the outside, and the size and shape makes them easy to dice. Red potatoes would be my second choice, but they do tend to be more dense than russet, so I would only use those if that’s what I had on hand. 

A sheet pan full of roasted breakfast potatoes with onions

See these potatoes used in my Country Breakfast Bowls meal prep!

 

Smoky Roasted Breakfast Potatoes

These Smoky Roasted Breakfast Potatoes cook in the oven, leaving your hands and pans free to cook your eggs and enjoy a stress-free breakfast!

  • 2 lbs. russet potatoes ($1.08)
  • 1 yellow onion ($0.32)
  • 2 Tbsp olive oil ($0.32)
  • 1 tsp smoked paprika ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1/4 tsp salt ($0.02)
  • freshly cracked black pepper ($0.03)
  1. Preheat the oven to 400ºF. Wash the potatoes well, then dice them into 1/2 to 3/4-inch cubes. Dice the onion into similar sized pieces.

  2. Add the diced potato and onion to a large bowl along with the olive oil, smoked paprika, garlic powder, salt, and pepper (10-15 cranks of a pepper mill). Toss the potatoes until they are well coated in oil and spices.

  3. Line a large baking sheet with parchment paper. Spread the potatoes and onions out over the parchment so they are in a single layer.

  4. Roast the potatoes for 40-60 minutes, stirring every 20 minutes, until they are brown and crispy. Total cooking time will depend on the size of your potato pieces and your personal preference for how brown and crispy you like your potatoes. Taste, and add additional salt if needed.

  5. Serve hot, with ketchup if desired.

Scroll down for the step by step photos!

Close up of roasted breakfast potatoes on a plate with eggs and orange slices

 

How to Make Roasted Breakfast Potatoes – Step by Step Photos

Three russet potatoes on a cutting board

Begin by preheating the oven to 400ºF. Wash 2 lbs. of russet potatoes (for me, this was three small-ish potatoes). I don’t peel my potatoes because A) I’m too lazy during my weekend breakfasts and B) I like the color and texture the peel provides.

Diced Potatoes on cutting board

Dice the potatoes into ½ to ¾-inch pieces. Also dice one yellow onion into similar sized pieces.

Potato, onion, and seasoning in a bowl

Add the diced potatoes and onions to a bowl along with 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Toss the potatoes until they are well coated in oil and spices.

Uncooked potatoes and onions on baking sheet

Line a large baking sheet with parchment and spread the seasoned potatoes and onions out over the baking sheet so they are in a single layer.

Potatoes and onions after roasting 20 minutes

Roast the potatoes in the preheated 400ºF for 40-60 minutes, stirring every 20 minutes. This is what the potatoes looked like after 20 minutes. They are beginning to soften and look a little less opaque.

Potatoes and onions after roasting 40 minutes

This is what the potatoes looked like after 40 minutes. They have a decent amount of brown on them, but I wanted them a little more brown on the edges. The length of the cooking time will depend on the size of your potato pieces and your personal preference.

Potatoes and Onions after roasting 50 minutes

So I decided to roast my potatoes for an additional 10 minutes, or 50 minutes total. This gave me some really caramelized edges, which I really like, especially on the onions.

Close up of roasted breakfast potatoes with onions

Here’s a close up so you can see all the browned goodness. Give your potatoes a taste and add more salt, if needed.

A platter full of roasted breakfast potatoes with eggs, coffee, oranges, and bacon on the side

By the time the potatoes are done, the rest of your breakfast should be, too! It’s time to sit down and enjoy the weekend. :)

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Maple Sage Breakfast Sausage

Making breakfast an event on Sunday is one of my favorite things. I’d much rather make something from scratch at home (in my PJ’s) than go wait in line for 45 minutes at a brunch spot, only to be rushed through the meal. I’ve been working on this recipe for Maple Sage Breakfast Sausage for […]

The post Maple Sage Breakfast Sausage appeared first on Budget Bytes.

Making breakfast an event on Sunday is one of my favorite things. I’d much rather make something from scratch at home (in my PJ’s) than go wait in line for 45 minutes at a brunch spot, only to be rushed through the meal. I’ve been working on this recipe for Maple Sage Breakfast Sausage for the past couple of weeks and I’m delighted so say that it’s the perfect way to make your weekend breakfast a little extra special without having to put in a lot of extra work. It’s as easy as 1-2-3. Mix, shape, cook!

This recipe is super simple, super fast, and also reheats fabulously (hello, breakfast for dinner). So if you’re the type that likes to meal prep their breakfast, you’re going to love this Maple Sage Breakfast Sausage!

Two maple sage breakfast sausage patties on a plate with eggs and toast, and a glass of orange juice on the side.

Can I Use Pork instead of Turkey?

Yes! I used ground turkey for my Maple Sage Breakfast Sausage, but you can absolutely use ground pork. The ground turkey I used was 93% lean, 7% fat, so keep in mind that if you use a higher fat content pork your sausages may shrink more when cooked.

How to Prep Maple Sage Breakfast Sausage Ahead

If you want to prepare these breakfast sausages ahead, you have a few options. First, you can make the seasoned meat mixture the night before, either shaping them the night before or waiting until morning to shape and cook them. If shaping them the night before you can stack them between sheets of parchment or waxed paper for storage in the refrigerator.

If you’re meal prepping, simply fully cook the sausages as directed below, place them in meal prep containers, and refrigerate right away. To reheat you can either microwave, or reheat in a skillet.

Close up of four Maple Sage Breakfast Sausages in a cast iron skillet

How to Freeze Maple Sage Breakfast Sausage

You can also freeze the uncooked patties. Simply mix and shape the sausages, freeze them flat on a baking sheet lined with parchment, then once frozen transfer them to an air-tight freezer storage container, like a freezer bag. You can transfer to the refrigerator the night before to thaw, or thaw at room temperature for about 30 minutes before cooking (do not leave them at room temperature longer, or they can become a food safety hazard).

Do I have to use Maple Syrup?

While you don’t have to add maple syrup to these sausages, it does give them the most subtly delicious sweet maple flavor that I find absolutely to die for. It also helps caramelize the outsides of the sausages just a little. And you definitely want to use real maple syrup for this recipe, not “pancake syrup,” which is a cheaper maple syrup alternative (flavored and colored corn syrup).

Tablescape with two plates full of eggs, toast, and maple sage breakfast sausage, a cast iron skillet with sausage, and drinks

 

Maple Sage Breakfast Sausage

Maple Sage Breakfast Sausage is an easy way to make your weekend breakfast a little extra special, or to meal prep your breakfast protein for the week!

  • 19 oz. ground turkey ($3.49)
  • 1 tsp dried sage ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • 1/4 tsp garlic powder ($0.03)
  • 1/2 tsp smoked paprika ($0.05)
  • 1 Tbsp maple syrup ($0.30)
  • 1/2 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 1 Tbsp cooking oil ($0.04)
  1. Add the ground turkey, sage, thyme, garlic powder, smoked paprika, maple syrup, salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.

  2. Using a 1/4 cup measuring cup, portion and shape the ground meat mixture into patties. After measuring out 1/4 cup, make sure to flatten the patties until they are very thin, as they'll shrink inward and get thicker in the center as they cook. The shaped patties should be about 3-inches wide.

  3. To cook the Maple Sage Breakfast Sausage, add 1 Tbsp cooking oil to a skillet and heat over medium. Once hot, add the sausage patties (working in two batches if needed to prevent over crowding the skillet) and cook 3-5 minutes on each side, or until browned on the outside and cooked through. Serve hot.

Scroll down for the step by step photos!

Overhead of a cast iron skillet with five cooked Maple Sage Breakfast Sausage patties

Step by Step Photos

Ground turkey and seasoning

Add 19 oz. ground turkey, 1 tsp dried sage, 1/2 tsp dried thyme, 1/4 tsp garlic powder, 1/2 tsp smoked paprika, 1 Tbsp maple syrup, 1/2 tsp salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.

shaped maple sage breakfast sausages on a cutting board

Use a 1/4 cup measuring cup to portion and shape the Maple Sage Breakfast Sausages. You’ll want to flatten the patties quite a bit, until they’re about 3-inches across, because they shrink inward and get a lot thicker as they cook.

Cooked Maple Sage Breakfast Sausage in a cast iron skillet

To cook the sausage, heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add your maple sage breakfast sausage patties, working in two batches if needed to prevent over crowding the skillet. Cook the sausage patties for 3-5 minutes on each side, or until they are well browned and cooked through.

A breakfast plate with eggs, toast, and maple sage breakfast sausage, next to a newspaper and glass of orange juice.

Serve immediately and enjoy!

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