Easy Venison Sausage Breakfast Bombs
- Prep Time: 20 minutes
- Cook Time: 20 mintes
- Total Time: 40 minutes
- Yield: 16 Breakfast Bombs 1x
Ingredients
Scale
- 1 lb Venison Breakfast Sausage
- 1 Tbsp Butter
- 7 Large Eggs, Lightly Beaten
- 1.5 cups Shredded Cheddar
- 2 cans (8-count each ) large refrigerated biscuits
Quick Venison Sausage Recipe (If You Don’t Have Any Ready to Go)
- 1 pound ground venison (preferably 3/4 pound venison, 1/4 pound ground pork or pork fat)
-
¾ tsp kosher salt
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½ tsp black pepper
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½ tsp rubbed sage
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¼ tsp dried thyme
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¼ tsp garlic powder
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¼ tsp onion powder
Instructions
- Preheat your oven to 350°F.
- Heat a skillet over medium-high. Add venison sausage and cook until browned, breaking it apart as it cooks. Drain if needed and set aside.
- In the same skillet, add butter and let it melt. Pour in the beaten eggs. Season with a little salt and pepper to taste. Cook on medium-low, pushing gently until fluffy and just set (don’t overcook — they’ll cook more in the oven). Set aside.
- Flatten each biscuit with your hands into a 5–6 inch circle.
- Add a spoonful of venison sausage, a spoonful of eggs, and a pinch of shredded cheese to the center of each biscuit.
- Pull the biscuit edges up and over the filling, pinching to seal tightly.
- Place seam-side down on a parchment-lined baking sheet.
- Bake for 16–20 minutes, or until the biscuits are golden brown.
- Brush with melted butter if you want, then serve hot.
Notes
Make-Ahead / Freezer Tips
- Refrigerate: up to 3 days
- Freeze: wrap individually and freeze up to 2 months
- Reheat: microwave 45–60 seconds or warm in the oven at 325°F for 10 minutes
Flavor Variations
- Southwest Style: pepper jack, jalapeños, and taco-seasoned venison
- Country Gravy Bombs: serve with sausage gravy for dipping
- Hash Brown Bombs: add crispy shredded potatoes inside
Find it online: https://jenndanella.com/easy-venison-sausage-breakfast-bombs/