The PERFECT HOMEMADE Chicken Breakfast Patties

[@flowerm8737]

I tried this and it is DELICIOUS! It was very easy to make, and I love that it is way healthier than most store bought options. Thanks so much for creating this recipe!

[@ChefAbbieGellman]

Glad you liked it!! Thanks for your kind words :-)

[@BrianMark1776]

This satisfies the Jewish or Islamic eater as it is kosher and or halal. I like to add a touch of smoked paprica as well as onion and garlic powders. If I have it on hand, I toss in a pinch of celery powder to bump it up a notch.

[@ChefAbbieGellman]

Love the celery powder idea!

[@shawandrew]

I found this video looking for a recipe for poultry breakfast sausage. It worked, but simce the mixture looked a little runny, I added bread crumbs to use as a binder. I'd estimate about a half a cup. They tasted great and turned out perfectly. I think I had my skillet too hot at first, so I baked them in the oven at 400 for 15 minutes after to make sure they were done all the way through.

[@ChefAbbieGellman]

If you like it with breadcrumbs, that's great. They are not needed, though, the protein tightens up when it cooks and it is bound together.

[@jeffc4757]

I'm going to have to try these, been in a 'Sunday make breakfast sandwiches for the week' mood recently.

[@ChefAbbieGellman]

Love that! They're easy and super delicious. Enjoy!

[@lrevelsphotographyproducti6147]

How does this turn out without the egg??

[@ChefAbbieGellman]

The protein in the poultry keeps it all together when it's cooked, no egg needed.

[@dorion7215]

You need to add sugar because it is breakfast? I don’t agree. But, the recipe looks good. Normally, I cook by adding seasonings, then tasting, then correcting. This doesn't seem like a good approach with raw ground chicken. Will try!

[@ChefAbbieGellman]

The very small amount of maple sugar/syrup adds a maple flavor. Feel free to leave it out entirely, recipes are just a "guideline." Enjoy!

[@BrianMark1776]

The sugar works to serve 2 purposes, 1. It caramelizes the surface providing a more savory flavor whilst sealing in the juices, and 2. It acts as a tenderizer for the meat. Technically you could say it serves a 3rd purpose as a cure (in conjunction with salt) for the meat as well.

[@stengerj1629]

It would have been a nice how to do video if you had only left the person in the background out of the camera.

[@ChefAbbieGellman]

Unfortunately, it takes a lot of people and "behind the scenes" work to do all these videos, so we don't have a choice! I think it shows the realities of making videos :-)