Turkey Maple Breakfast Sausages

Total Time: 25 minutes
Serving Size: 2 sausages
Number of Servings: ~10 (makes about 20 sausages)
Method: Stovetop
Calories & Macros per Serving (approx.): Calories: 180 Fat: 10g Carbs: 4g Protein: 18g

Ingredients

• 2 lbs ground turkey (or ground chicken)

• 2 cups shredded zucchini (squeezed to remove moisture)

• ½ cup almond flour

• ⅓ cup maple syrup

• ¼ cup ground flax

• Salt and pepper, to taste

• Avocado oil, for cooking

Instructions

1. Prep the zucchini:
   – Wash and shred the zucchini using a grater.
   – Place in a clean towel and squeeze out as much moisture as possible. Set aside.

2. Mix:
   – In a large bowl, combine ground turkey, shredded zucchini, almond flour, maple syrup, and ground flax.
   – Add salt and pepper to taste.
   – Mix gently with your hands or a spatula until just combined — don’t overmix.

3. Shape:
   – Roll the mixture into sausage shapes, about 3 inches long and 1 inch thick.
   – You should get around 20 sausages.

4. Cook:
   – Heat a little avocado oil in a large skillet over medium-low heat.
   – Cook sausages in batches for 8–10 minutes, turning occasionally, until browned on all sides and fully cooked in the center.

Tips

• Squeezing the zucchini is important — too much moisture will make the sausages fall apart or turn mushy.

• Store cooked sausages in the fridge for up to 4 days.

• You can freeze uncooked sausages in a single layer, then transfer to a container or bag for easy future meals.