These homemade Spinach & Ground Turkey Breakfast Sausage are the perfect way to add protein, veggies, and flavor to breakfast! Mixed up in one bowl and using frozen spinach for ultimate ease, they get their incredible flavor from the addition of the perfect blend of dried herbs you likely already have in your pantry. Perfect as part of meal prep to make busy mornings filling and fast!

Spinach & ground turkey breakfast Sausages on a white plate with some fresh sage leaves, thyme and a fork. The plate is surrounded by a bowl of blackberries and blueberries and a striped napkin. A few blueberries, blackberries, spinach leaves, sprigs of thyme, and sage leaves are strewn on the countertop.

I know first hand that it can be hard to get veggies in at breakfast, but hard does not mean impossible! You may be surprised to see just how easily veggies (spinach to be exact!) incorporate into this otherwise traditional homemade breakfast sausage. Thanks to frozen spinach, these protein-packed patties come together in a flash and with zero chopping required.

To keep those wild weekday mornings (that seem to come all too often!) manageable, I love to make these sausages during my meal prep. They also store and reheat beautifully! These flavorful turkey breakfast sausage patties go great with my spinach feta egg cups or with my cheesy broccoli egg bake for a quick, mega veggie-loaded breakfast sandwich. Another great pairing that can be made ahead? Try these breakfast sausages next to one of my veggie-loaded muffin recipes—as a way to bump up the protein of a typical make-ahead breakfast.

Ingredients for Spinach and Ground Turkey Breakfast Sausages sitting together on a white countertop before cooking.
Ingredients: frozen spinach (defrosted and squeezed dry), ground turkey, dried sage, dried thyme, garlic powder, paprika, ground black pepper, kosher salt, onion powder, olive oil

How to make this recipe: a visual step-by-step guide

A spoon is being used to push water out of thawed (previously frozen) spinach in a sieve over a glass bowl. Bowl is on a white countertop surrounded by a bowl of spices and a container of oil.
Let the spinach defrost in the refrigerator overnight or microwave until defrosted. Place the spinach in a mesh strainer and use the back of a large spoon to press out and drain out extra water. Or, place defrosted spinach in a clean kitchen towel and squeeze the liquid out over the sink.
A bowl on a white countertop containing raw, ground turkey, thawed and drained (previously frozen) spinach, dried sage, dried thyme, garlic powder, paprika, ground black pepper, kosher salt, and onion powder.
In a large bowl, combine all of the ingredients except the oil.
All ingredients for Spinach and Ground Turkey Breakfast Sausages (except for the oil) mixed together in a glass bowl on a white countertop.
Using clean hands or a spoon, mix until well combined and the ingredients are even distributed throughout the meat.
Raw ground turkey mixture for Spinach and Ground Turkey Breakfast Sausages are formed into six patties on a baking sheet sitting on a white countertop.
Divide the meat mixture into 6 equal portions and form into patties that are about ¼ inch thick.
Six raw ground turkey and spinach breakfast sausage patties and oil in a cast iron pan sitting on a white countertop.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the patties to the skillet. Be sure to not overcrowd the pan. Allow patties to cook for 3-4 minutes until browned.
Six cooked ground turkey and spinach breakfast sausage patties and oil in a cast iron pan sitting on a white countertop.
Flip and cook for another 3-4 minutes or until each patty has an internal temp of 165°F.
Three cooked Spinach and Ground Turkey Breakfast Sausage patties in a glass food storage container. Food storage container is on a white countertop surrounded by a food storage lid, sprigs of dried thyme, and a dried sage leaf.
Once all the patties are cooked, enjoy them warm or let them cool before storing them in an air-tight container in your fridge for up to 5 days.

Suggested adaptations

  • Use whatever ground turkey you like. I’ve tested these with 93% and 99% lean ground turkey, but these will also work well with ground dark meat or 85% ground turkey,
  • Sub the ground turkey with ground chicken.
  • Add in other veggies, like finely diced bell peppers or frozen riced cauliflower.

Recipe testing notes from Taesha

  • Use a meat thermometer to make sure patties are cooked to 165℉ internally. Every pan conducts heat a little differently depending on what material it is made out of—and you want to be sure these turkey breakfast sausages are cooked through. I highly encourage you to use a kitchen thermometer to test that they are done.
  • Be sure your sausages are formed into 1/2 inch thick patties. This will help them to cook up evenly and at the time suggested in the recipe card.
  • Don’t skip on draining out the water from the spinach. The freezing process draws out the water in veggies so, once thawed, the water should be pretty easy to squeeze out of the spinach. Please don’t skip this step! Poorly drained spinach will add water to your breakfast sausage patties and could impact the end result.

How to store and reheat

  • Fridge: Once cooked, let your turkey sausages cool completely before transferring them to an air-tight container. Store in your fridge for 4 to 5 days.
  • Freeze: Once cooked, let your turkey sausages cool completely before wrapping tightly in plastic or placing in a silicone or ziplock bag. Place in freezer for up to 2 months and let them thaw in the fridge overnight before heating.
  • To reheat: Place on a small baking sheet in a 350℉ oven for 5-7 minutes or until warmed through. Or, reheat in your microwave for 45-60 seconds.
Two spinach & ground turkey breakfast Sausage patties surrounded by an egg "muffin", blackberries, blueberries, and avocado toast, and a fork on a white plate. A striped napkin, sprigs of thyme and sage leaves surround the plate on a white countertop.

Other veggie-loaded breakfast recipes to try!

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Two spinach & ground turkey breakfast Sausage patties with a fork taking a piece out of the sausage, surrounded by an egg "muffin", blackberries, blueberries, and avocado toast on a white plate,. A striped napkin, bowl of berries, sprigs of thyme and a sage leaf surround the plate on a white countertop.
Spinach & Ground Turkey Breakfast Sausages served.
5 from 7 votes

Spinach Turkey Breakfast Patties

Yield: 6 patties
Cuisine: American
Course: Breakfast
These homemade Spinach & Ground Turkey Breakfast Sausage are the perfect way to add protein, veggies, and flavor to breakfast! Mixed up in one bowl and using frozen spinach for ultimate ease, they get their incredible flavor from the addition of the perfect blend of dried herbs you likely have in your pantry. Perfect as part of meal prep to make busy mornings filling and fast!

Ingredients
 

  • 1 cup frozen spinach, (about 4 ounces) defrosted and squeezed dry*, see below for how to best do this
  • 1 pound ground turkey, I used 93%
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder
  • 1 Tablespoon olive oil

Instructions
 

  • In a large bowl, combine all of the ingredients except the oil. Using clean hands or a spoon, mix until well combined and the ingredients are even distributed throughout the meat.
  • Divide the meat mixture into 6 equal portions and form into patties that are about ¼ inch thick.
  • Heat the olive oil in a large skillet over medium heat.
  • Once the oil is hot, add the patties to the skillet. Be sure to not overcrowd the pan. Allow patties to cook for 3-4 minutes until browned. Flip and cook for another 3-4 minutes or until each patty has an internal temp of 165°F.
  • Once all the patties are cooked, enjoy them warm or let them cool before storing them in an air-tight container in your fridge for up to 5 days.

Notes

*Let the spinach defrost in the refrigerator overnight or microwave until defrosted. Place the spinach in a mesh strainer and use the back of a large spoon to press out and drain out extra water. Or, place defrosted spinach in a clean kitchen towel and squeeze the liquid out over the sink.
Calories: 145kcal, Carbohydrates: 2g, Protein: 15g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 266mg, Potassium: 264mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 3138IU, Vitamin C: 3mg, Calcium: 55mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.