We love breakfast sausage around here! For our morning protein I alternate between breakfast sausage, bacon, eggs and my raw liver smoothie. I prefer to make our breakfast sausage since then I know exactly what’s going into it (no artificial flavors, preservatives or nitrates here!)
I typically make my Chicken and Apple breakfast sausage which is really tasty, but recently I’ve been scheming ways to get more greens into our diet. I had some frozen spinach on hand, so I decided to give that a whirl. The result is these tasty (and healthy!) little morsels. Unlike the Chicken and Apple breakfast sausages which have a hint of sweetness to them due to the apple, these ones are very savory. If you prefer a hint of sweetness, you could try adding a tablespoon of maple syrup or honey.
Chicken and Spinach Breakfast Sausage
1 lb ground chicken thigh meat
1 cup frozen chopped spinach (ended up being ¾ cup by the time it defrosted)
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon ground cumin
3/4 – 1 teaspoon sea salt (I find 1 teaspoon is a little too salty but 3/4 is not quite enough!)
Scant 1/4 teaspoon black pepper
Pinch cayenne pepper (optional)
1. Preheat oven to 350F
2. Add ingredients into a food processor and blend.
3. Form mixture into patties on a parchment-lined baking sheet.*
4. Bake for 10-12 minutes each side.
*Note: You could also cook these in a skillet, but I find baking them to be quicker and easier although you don’t get the same level of appealing “browning”.
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