Chicken Sausage Breakfast Sandwiches – Make Ahead Paleo Breakfast

Easy Weeknight Meals, Paleo

Sweet potato buns are quickly becoming my new obsession. Well, maybe not new…I made sweet potato buns for my burgers a few years ago. And then just recently I made sweet and spicy chicken sliders with these buns and now I am back at it with a make ahead paleo breakfast – chicken sausage breakfast sandwiches.

I’m going to be honest. I made these one morning because I was in deep – craving a mini chicken biscuit from Chick Fil A. Thankfully, I always have sweet potatoes on hand and I usually make my chicken sausage patties for a quick grab-and-go breakfast. Craving satisfied!

Make Ahead Paleo Breakfast

These little sandwiches are a perfect marriage of savory and sweet. Juicy and filling. You can also add whatever you desire to make them your own. Like maple syrup.

Or an over easy egg.

The whole process comes together so fast because you can fry the buns and the sausages in the same fry pan.

Directions in the recipe for how to make ahead and how to assemble! Have you tried sweet potato buns yet?!

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Chicken Sausages:

  • 1 TBS oil
  • 1 lbs ground chicken or turkey
  • 1 tsp fresh thyme
  • 1/2 tsp dried oregano
  • 1 tsp dried garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 apple, diced (we use green apples)
  • Juice of one lemon (or try 2 TBS maple syrup to mix it up)

Sweet Potato Buns:

  • 1 TBS oil
  • 1 large sweet potato, scrubbed and sliced


For the Chicken Sausages:

  1. In a large bowl add the ground chicken along with thyme through lemon juice. Mix to combine.
  2. Form small patties from the mixture. I usually have a golfball size of meat to make one patty. You should come out with about  6-8 patties (1/2 inch thick).
  3. Heat a sauté pan and add 1 TBS oil. Over medium high heat add the patties. Cook for 3-4 minutes per side. Continue until you have sautéed all the chicken patties.
  4. Allow to cool and store in the refrigerator for up to one week. Or you can freeze and thaw overnight in the refrigerator when you are ready to use them.

For Sweet Potato Buns:

  1. Cut the potato into 1/4-1/2 inch thick rounds. (The middle of the sweet potato is best for being used as “buns” as that is where they are widest.)
  2. Heat the skillet you used to make the sausages on medium heat. Add 1 TBS oil.
  3. Once the oil heats, add the sweet potato rounds. These cook fast! About 3-4 minutes on the first side and only 2-3 on the second.

To assemble, place a chicken sausage patty on top of one of the sweet potato buns. Top with additional bun.

Optional: Add an over easy egg or maple syrup to your breakfast sandwich!


Notes: To make ahead, I like to fry up all the chicken sausages for the week ahead and keep in an airtight container in the refrigerator. As for the sweet potato buns, I slice the potato and add uncooked slices to a container. Keep refrigerated. In the morning fry up the bun and assemble with your precooked sausage patty!

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