Venison Breakfast Burritos
Since I had a freezer full of venison sausage, this was the perfect recipe to add the great game into.
Ingredients
- 1 lb. venison sausage
- 1 16oz. pkg. frozen hash browns
- 1 red bell pepper chopped
- 10 eggs
- 1 teaspoon seasoned salt
- freshly ground black pepper
- ¼ cup half and half
- ¼ teaspoon dry mustard
- 2 cups grated Monterey Jack cheese
- 12 flour tortillas
- picante sauce
Instructions
- In a large skillet, brown the venison sausage over medium heat.
- Add the frozen hash browns and stir to combine. Cover over low heat for 5 minutes, stirring occasionally.
- Crack the eggs into a bowl. Add the seasoned salt, pepper, cayenne pepper, dry mustard, and half and half and whisk to beat the eggs lightly.
- Add the Monterey Jack and stir to combine.
- With the heat still on low, pour the egg mixture one the sausage/potato mixture. With a spatula, gently stir the mixture.
- Continue cooking over low heat until the eggs are set.
- To assemble, warm the stack of tortillas with a damp paper towel wrapped around them in the microwave for 30 seconds to one minute.
- Place a large spoonful of egg mixture on a tortilla and roll it closed. Serve with picante sauce.
Notes
I adapted this recipe from one of my favorite cookbooks, The Pioneer Woman Cooks.