Mountain Man Breakfast (with Venison Breakfast Sausage)
Hearty and simple dish filled with all of your breakfast favorites. Plus a quick homemade venison breakfast sausage recipe!
Ingredients
Scale
- 1 pound ground Venison Breakfast Sausage (recipe below if you dont already have some)
- ½–1 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
- 10–12 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
- ½ – 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
CanCooker Method:
- 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.
- Add onion, bell peppers, minced garlic, and hashbrowns. Latch the lid and cook until the hashbrowns are cooked/crisp. Stir occasionally as it cooks.
- 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
- Heat Dutch oven over medium high heat. Add bacon and cook until browned.
- 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.
- Add bell peppers, onion and frozen hash browns and cook until the hash browns are browned. Stirring a few times as it cooks.
- Mix in beaten eggs and cook until eggs are cooked. Season with salt and pepper to taste if desired.
- Top with cheese and stir until melted. Serve