Venison Breakfast Sandwich on plate with coffee and more sandwiches in background

Venison Breakfast Sandwich

Eggs, cheese, english muffins and juicy venison breakfast sausage come together in this freezer & meal prep friendly Venison Breakfast Sandwich recipe.

  • Author: Miss AK
  • Yield: 6 Sandwiches 1x



  1. Preheat the oven to 375F. Spray with oil or butter a 9×13 baking pan to create a non-stick surface. 
  2. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the baking pan and slide it into the preheated oven. 
  3. Bake for 20-25 minutes until firm. Let the eggs cool slightly in the pan. 
  4. Assemble your venison breakfast sausage and cook according to the recipe directions. 
  5. 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.
  6. Slice the eggs into 6 equal pieces and remove them from the pan. 
  7. Lay the eggs on top of the bottom English muffin piece. 
  8. Next, stack on the venison sausage. 
  9. Then, top with a slice of cheese. 
  10. Finish with the top half of the English muffin. 
  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. 
  12. Freeze the sandwiches on a baking sheet in the freezer until frozen. 
  13. Store them in a zip-top plastic bag for up to 3 months. 
  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. 
  15. Unwrap and enjoy!