Maple Breakfast Patties

Maple Breakfast Patties
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maple breakfast patties
A bit healthier than sausage.

Remember those Savory Whole-Grain Nuggets that we made a while back? We loved them so much that we wondered if we could do something similar to make a breakfast patty. And, guess what? About a week later, we saw a recipe for making maple breakfast sausage in Egg Shop, by Nick Korbee. We figured, any restaurant that specializes in egg dishes probably knows a thing or two about breakfast sausage, too. We also figured that we could put the Scratchin’ It lab employees on overtime to combine the two ideas, and make our version of Maple Breakfast Patties.

If you’re looking for sausage, you could try using the spices with about a pound of ground pork, provided you can get high-quality ground pork where you live

Just remember that no one will be fooled into thinking this is sausage, so don’t try to fool them. It will not work. Let them know up front, and they just might love it.

Maple Breakfast Patties

Yield: about24-30 breakfast patties

Maple Breakfast Patties


  • 5-8 Tbs extra-virgin olive oil, divided
  • 1/4 cup diced white onion
  • 2 cloves garlic, minced
  • 4-5 shittake mushrooms, diced
  • 2 cups cooked brown rice
  • 1 cup rolled oats
  • 2 Tbs maple syrup
  • 1 Tbs ground sage
  • 1 tsp dried thyme
  • 1/2 Tbs chopped fresh rosemary
  • 1/2 Tbs brown sugar
  • 1/2 Tbs sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/8 tsp cayenne
  • Pinch nutmeg
  • 2 eggs
  • 1/2 - 3/4 cups breadcrumbs

Abbreviated Instructions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and fry, stirring occasionally, until tender and translucent, 5-7 minutes. Add garlic and continue to cook until fragrant, about a minute more.

Place onions in a large bowl with remaining ingredients, except bread crumbs, and stir together. Add enough breadcrumbs so that you can shape the mixture into patties.

Heat 2 tablespoons of oil in the large skillet over medium heat. When hot, shape mixture into small patties and fry until crisp and browned one both sides, about 3-4 minutes per side.

Either serve immediately, or cool on a plate and freeze in an airtight container.

Ingredient discussion:

Wow! A lot of ingredients; are they all necessary? Well, probably not, although we will say that the brown rice and the oats provide the texture, the onions and shiitake mushrooms provide a nice umami (savory) flavor, the eggs (from foraging hens, of course) bind everything together, the breadcrumbs thicken everything nicely and add more flavor, and the spices, well, add spice. Naturally, you can’t call these Maple Breakfast Patties without maple, so 100% maple syrup is required, too. So, yeah, most of these ingredients are there for a reason.

Procedure in detail:

Fry onions. You could try raw onions and garlic and hope they get cooked enough when you fry the patties, but, really, just fry them up. Heat a couple of tablespoons of oil in a large skillet over medium heat, add the onions, sprinkle with salt (and pepper, if you wish), and cook, stirring from time to time, until tender, about 5-7 minutes. Add the garlic and continue frying and stirring until fragrant, about another minute. Transfer to a large bowl.

making maple breakfast patties
This is so easy: just measure and mix.

Mix almost everything. Add to the onions, well, almost everything else. Save the breadcrumbs, though,  because we can’t tell you exactly how much you’ll need. Once you’ve added the rice, the spice, the eggs, the rest (except the breadcrumbs), give everything a good stir to break up the eggs and make a nice uniform mixture.

adding bread crumbs
The amount of breadcrumbs depends on how moist the rice is.

Add bread crumbs. Add about a half cup of breadcrumbs and stir in. If the mixture holds together nicely, that should be enough; otherwise, add a bit more breadcrumbs. Makes you feel as if you’re working a mad science experiment, right?

frying breakfast patties
Frying the patties will cook the eggs, binding everything together

Fry patties. Heat about 2 tablespoons of oil in the same skillet that you used to fry the onions and garlic, shape the mixture into patties about 2 inches across, and fry until browned on both sides, about 3-4 minutes per side. If you’re feeding a large group, you can serve them up now, or, if you’re like us, simply allow them to cool before packing into an airtight container (with waxed paper between layers) to freeze.

Good. Not great. These lack a good maple flavor, but are high on the savoriness scale. They’re quite spicy from the cayenne, so, if you like milder breakfast patties, cut back a bit. We aren’t sure we’d make these again; instead, we might try to replicate the flavors of an Italian sausage next time. We think that might be a great addition to pizza. Three stars.


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