Venison Breakfast Burritos

Name: Venison Breakfast Burritos
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

Since I had a freezer full of venison sausage, this was the perfect recipe to add the great game into.

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Servings: 12 burritos

Course: Breakfast

Ingredients Method Notes

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

Method

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.

Venison Breakfast Burritos