Mountain Man Breakfast (with Venison Breakfast Sausage)

It’s cheesy and loaded with all of your favorite breakfast foods like eggs, pepper and onions, bacon and breakfast sausage. This Mountain Man Breakfast is the perfect thing to make either at camp or at home when you need to feed a hungry crowd.

This hearty meal is fit for a crowd! I don’t know who originally started calling this Mountain Man Breakfast but I love the name and think it fits perfectly. We sometimes call this “breakfast slop.” We love this so much for breakfast because it has everything you could ever want. There’s eggs, bacon, cheese peppers, onions and my favorite the venison breakfast sausage. I love to bring my CanCooker every time I go camping, but I know everyone doesn’t have one; so I’m sharing a Dutch oven method too!

Mountain Man Venison Breakfast

Tips for Making This Recipe While Camping:

Here’s a few tips I’ve picked up over the years. If you have any additional ones, feel free to share!

  • Buy frozen diced peppers and onions
  • Pre-mix seasonings before you leave
  • Beat eggs in a ziplock bag or mason jar and use all weekend long
Mountain Man Breakfast Sausage

Want More Camping Friendly Recipes? Try These:

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Mountain Man Breakfast (with Venison Breakfast Sausage)

Mountain Man Venison Breakfast

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Hearty and simple dish filled with all of your breakfast favorites. Plus a quick homemade venison breakfast sausage recipe!

  • Author: Jenn Homa

Ingredients

Scale
  • 1 pound ground Venison Breakfast Sausage (recipe below if you dont already have some)
  • ½1 pound Bacon, Diced into Small Pieces
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 pound frozen shredded hash browns
  • 1012 large eggs, beaten
  • 1 (16 ounce) package shredded cheese of choice (Cheddar, Colby jack, Pepperjack, etc)

Venison Breakfast Sausage

  • 1 pound Ground Venison
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Fennel
  • 1/2 teaspoon Dried Sage
  • ½1 teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions

CanCooker Method:

  1. Heat Cancooker over medium heat over desired heat source. Add in diced bacon and let it start cooking for 1-2 minutes before adding in ground venison. Cook until the venison is mostly browned but still a little pink. Drain grease with a paper towel if needed then mix in seasonings for breakfast sausage.
  2. Add onion, bell peppers, minced garlic, and hashbrowns. Latch the lid and cook until the hashbrowns are cooked/crisp. Stir occasionally as it cooks.
  3. Pour beaten eggs into the Cancooker and let it cook until the eggs are firm, stirring as they cook. Mix in cheese until melted.

Dutch Oven Method

  1. Heat Dutch oven over medium high heat. Add bacon and cook until browned.
  2. Add ground venison and cook until browned, breaking it up as it cooks. Drain fat then add in seasonings for the venison if you don’t already have venison sausage from your butcher.
  3. Add bell peppers, onion and frozen hash browns and cook until the hash browns are browned. Stirring a few times as it cooks.
  4. Mix in beaten eggs and cook until eggs are cooked. Season with salt and pepper to taste if desired.
  5. Top with cheese and stir until melted. Serve

 

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