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
Scale
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!
Find it online: https://www.missallieskitchen.com/venison-breakfast-sandwich/
