Chicken Breakfast Patties
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20-25 patties
Simple recipe for a gluten-free, paleo-friendly, egg-free breakfast.
  • 1# ground chicken, dark meat (thigh meat)
  • 1# ground chicken, white meat (breast meat)
  • 2 tsp (about 1 sprig) fresh rosemary, stem removed and leaves finely chopped
  • 1 Tbl (about 4 sprigs) fresh thyme, stem removed
  • 1 tsp sea salt
  • 1 tsp black pepper (optional)
  • 1 tsp cinnamon
  • ⅓ cup pumpkin (or butternut) puree, make sure no added sugar
  • 1 tsp fresh lemon juice
  • 2 Tbl coconut milk (optional)
  1. Preheat oven to 375 degrees F for convection, 400 degrees F for regular ovens.
  2. Combine all ingredients in a medium bowl and mix until well combined.
  3. Line a baking sheet pan with parchment or foil.
  4. Form small patties by scooping about ¼ cup of the meat into your hands, then roll a ball and flatten it. You can also just form meatballs if you prefer.
  5. Line the patties on the sheet pan, close to each other but not touching.
  6. Bake for 15 minutes or until a thermometer inserted into the biggest patty reads 165 degrees F.
  7. *If you’re following the autoimmune protocol and avoiding spices, you can remove the black pepper as well as the cinnamon/pumpkin pie spice. The herbs will still give these patties good flavor, although you may want to increase the amounts by about ½ tsp.
  8. Freeze the extra patties so you have back-up options to pull out when you need them. You can also double this recipe and make even more!
Recipe by Grace Brinton at