Turkey Breakfast Sausage

Diabetic Turkey Recipes

This Turkey breakfast sausage is a delicious way to to add a little extra to your scrambled eggs in the morning for the whole family.

By using ground turkey instead of the alternative fatter breakfast sausage you make this meal a lower in fats and calories a healthier choice. 

This recipes on this page comes complete with a list of ingredients, step by step directions nutrition information and a printer friendly copy.

Turkey Breakfast Sausage

These tasty Turkey Breakfast Sausage don't boast beneficial amounts of MUFA ingredients, but they will help you control your sodium intake. Compared to prepared links that can have close to 400 milligrams of sodium per serving and almost 6 times the fat, these homemade sausages are a better nutritional value. Make up a batch on the weekend and reheat in the microwave during the week. 

If you want to know about MUFA read Flat Belly Diet!

Recipe Type

Breakfast

Degree of Difficulty

easy

Yield

8

Ingredients

2 tablespoons maple syrup

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons ground sage

1/2 teaspoon salt

1/2 teaspoon onion powder

1 1/4 pounds extra lean ground turkey

2 teaspoons olive oil, divided

Directions

1. Combine the syrup, pepper, sage, salt, and onion powder in a large bowl and mix with a fork until smooth.

2. Add the turkey and mix gently until the seasonings are evenly distributed. Roll into small balls about 1" each.

3. Heat 1 teaspoon of the oil in a skillet over medium-high heat. Place half of the balls in the skillet. Cook for 2 to 3 minutes per side, flattening with a spatula when flipped, until cooked through. Add the remaining 1 teaspoon oil and repeat with the remaining patties.

Cooking Times

Preparation Time: 10 minutes

Cook time: 30

Total Time: 40 minutes 

Source:

Flat Belly Diet! Cookbook:

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Nutritional Information

CALORIES 100.2 CAL

FAT 2.1 G

SATURATED FAT 0.2 G

CHOLESTEROL 28.1 MG

SODIUM 186.6 MG

CARBOHYDRATES 3.8 G

TOTAL SUGARS 3 G

DIETARY FIBER 0.2 G

PROTEIN 17.6 G


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