Method

Mixture preparation: In a medium mixing bowl, thoroughly combine the ground meat with the maple syrup substitute, sage, fennel seeds, thyme, rosemary, salt, and pepper until well mixed.

Patty formation: Form the mixture into 6 to 8 patties, each approximately 3 inches in diameter. Create a small indentation in the center of each patty to ensure even cooking. Refrigerate the patties for a minimum of 30 minutes to allow flavors to meld.

Skillet preparation: Preheat a skillet over medium-high heat and lightly coat with cooking spray.

Cooking: Sear the patties for about 8 minutes on one side, then flip and continue cooking for an additional 6 to 10 minutes, or until the patties are nicely browned and cooked through with no pink remaining in the center.

Serving: Serve the patties hot, garnished with fresh thyme sprigs.

Serving with ideas: Deviled Eggs, Keto-Friendly, Egg Muffins, Keto-Friendly, Feta, Spinach Frittata, Keto-Friendly, Omelette, Keto-Friendly, Cucumber Slices, Avocado Slices, Sour Cream, Greek Yogurt, Marinara Sauce, Keto-Friendly, Green Salad, Keto-Friendly, Baladi Salad, Salsa, Keto-Friendly, Pita Bread, Keto-Friendly, Cloud Bread, Keto-Friendly or Sandwich Bread, Keto-Friendly.

Refrigerate: Store cooked breakfast sausage patties in an airtight container in the refrigerator for up to 4-5 days.

Freezing: Wrap individual patties in plastic wrap then aluminum foil, and freeze for up to 3 months. Thaw in refrigerator overnight before reheating in a skillet or microwave.