Eggs, cheese, english muffins and juicy venison breakfast sausage come together in this freezer & meal prep friendly Venison Breakfast Sandwich recipe.
There is no better feeling than waking up on a Monday morning knowing you have already prepared venison breakfast sandwiches right in your freezer ready to warm and enjoy. They are a hearty and protein-packed way to start your day that will leave the whole family smiling. It is seriously SO easy it is to whip up these sandwiches, featuring my homemade venison sausage that’s a breeze to prep. So, if you’re looking for a satisfying morning meal, these sandwiches are a guaranteed hit that will have everyone coming back for seconds.
If you know me, you know I’m about the homemade touch, and when it comes to venison sausage, the process couldn’t be simpler. With just a few basic ingredients and minimal prep time, you can create flavorful sausage patties that rival any store-bought variety. Plus, knowing exactly what goes into your sausage means you can customize the seasoning to suit your taste preferences, adding an extra layer of satisfaction to your breakfast experience.
Not a fan of sausage? No worries, you can totally prepare these with bacon or ham slices instead. Assembling these sandwiches is a breeze. Whether you prefer them piled high with toppings or simply paired with a slice of melty cheese, these sandwiches offer endless opportunities for customization. Pro tip! If you need to add some veggies into your day, add them right into your eggs. Chop some onion, spinach, peppers, etc. add them to your egg mixture and bake as directed. These sandwiches are so easy to make and are perfect for busy mornings when you need a quick and filling meal that will keep you energized throughout the day.
But perhaps the best part about these venison breakfast sandwiches is their versatility when it comes to meal prep. Spend just a little time in the kitchen preparing a batch of sausage patties, and you’ll have a convenient breakfast option ready to go whenever hunger strikes. Whether you’re feeding a hungry crowd or simply looking to streamline your morning routine, these sandwiches are a delicious and satisfying solution that’s sure to become a family favorite.
INGREDIENTS & KITCHEN TOOLS
Spray avocado or olive oil or 1-2 Tbsp. butter (for greasing)
Large eggs
Whole milk
Salt & Black Pepper
Venison breakfast sausage patties (see recipe here)
Cheese Sliced (we like Colby Jack, but you can also use cheddar cheese)
English muffins (we like the regular ones, but you could use whole wheat as well)
For wrapping and storing your meal prep breakfast sandwiches you’ll need:
Paper towel pieces
Parchment wax paper or foil
Kitchen Tools:
Along with the ingredients, the kitchen tools for this recipe is quite simple. All you need is a non-stick 9×13 baking dish, a bowl to whisk your egg mixture in, and a zip-top bag to store your sandwiches in, we love these!
STEP BY STEP
Step 1: Preheat the oven to 375F. Spray with oil or butter a 9×13 baking pan to create a non-stick surface.
Step 2: Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the baking pan and slide it into the preheated oven.
Step 3: Bake for 20-25 minutes until firm. Let the eggs cool slightly in the pan.
Step 4: Assemble your venison breakfast sausage and cook according to the recipe directions.
Step 5: Slice the English muffins in half and place them on a baking sheet pan. Brush them with a bit of butter. Toast the muffins for about 5 minutes until toasty (you could also use a toaster oven if you have one).
Step 6: Slice the eggs into 6 equal pieces and remove them from the pan with a spatula.
Step 7: Lay the baked eggs on top of the bottom English muffin piece.
Step 8: Next, stack on the venison sausage.
Step 9: Then, top with a slice of cheese.
Step 10: Finish with the top half of the English muffin.
Step 11: Wet 6 paper towels and wring them out until damp. Wrap each english muffin in the paper towel and either wrap the entire muffin with parchment, foil or wax paper.
Step 12: Freeze the sandwiches on a baking sheet in the freezer until frozen.
Step 13: Store them in a zip-top plastic bag for up to 3 months.
Step 14: To reheat – remove the wax paper or foil but leave the paper towel. Heat in the microwave in 30 second increments until heated through, flipping occasionally.
Step 15: Unwrap and enjoy!
HOW TO SERVE
These are seriously the perfect grab-and-go breakfast! Whether you need something quick to grab in the mornings before heading out the door or serving a big crown, these are sure to be a huge hit! You can top with some hot sauce, tomato slices, red onions, or a few slices of avocado. The toppings for this sandwich is endless, but they are also delicious as is!
STORING AND REHEATING
Store them in a zip-top plastic bag for up to 3 months.
To reheat – remove the wax paper or foil but leave the paper towel. Heat in the microwave in 30 second increments until heated through, flipping occasionally.
OTHER HEALTHY BREAKFAST RECIPES
Breakfast is one of our favorite meals, so I always have multiple options ready to go! I obviously recommend making my homemade Venison Breakfast Sausage. It is packed with flavorful and seriously so delicious. We also love making these Sourdough Waffles on a slow Saturday morning at home. If you’re serving a crowd or just looking to make a crowd-pleasing breakfast, you must try my Eggs Benedict Casserole. If you’re most of a sweet breakfast eater, these Greek Yogurt Blueberry Muffins or my Carrot Cake Breakfast Cookies. For a cozy oatmeal recipe, you have to try Madi Jo’s favorite, Banana Bread Oatmeal. If you’re more of a smoothie breakfast person, my Keifer Smoothie with Berries and Greens is the way to go!
Venison Breakfast Sandwich
Eggs, cheese, english muffins and juicy venison breakfast sausage come together in this freezer & meal prep friendly Venison Breakfast Sandwich recipe.
- Yield: 6 Sandwiches 1x
Ingredients
- Spray avocado oil or 1-2 Tbsp. butter (for greasing)
- 10 large eggs
- 1 cup whole milk
- 1 tsp. salt
- 1 tsp. pepper
- 6 venison breakfast sausage patties (see recipe here)
- 6 slices cheese (we like Colby Jack)
- 6 English muffins
- 6 paper towel pieces + parchment wax paper or foil
Instructions
- Preheat the oven to 375F. Spray with oil or butter a 9×13 baking pan to create a non-stick surface.
- Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the baking pan and slide it into the preheated oven.
- Bake for 20-25 minutes until firm. Let the eggs cool slightly in the pan.
- Assemble your venison breakfast sausage and cook according to the recipe directions.
- Slice the English muffins in half and place them on a baking sheet. Brush them with a bit of butter. Toast the muffins for about 5 minutes until toasty.
- Slice the eggs into 6 equal pieces and remove them from the pan.
- Lay the eggs on top of the bottom English muffin piece.
- Next, stack on the venison sausage.
- Then, top with a slice of cheese.
- Finish with the top half of the English muffin.
- Wet 6 paper towels and wring them out until damp. Wrap each english muffin in the paper towel and either wrap the entire muffin with parchment, foil or wax paper.
- Freeze the sandwiches on a baking sheet in the freezer until frozen.
- Store them in a zip-top plastic bag for up to 3 months.
- To reheat – remove the wax paper or foil but leave the paper towel. Heat in the microwave in 30 second increments until heated through, flipping occasionally.
- Unwrap and enjoy!