The BEST Venison Breakfast Quesadillas
These Venison Breakfast Quesadillas are loaded with homemade ground venison breakfast sausage, fluffy eggs, melty cheese, and crisp tortillas. Ready in 30 minutes, this easy wild game breakfast recipe is perfect for busy mornings or weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 pound Ground Venison Breakfast Sausage (see quick recipe below)
- 8 large Eggs
- ¼ cup Milk
- Salt and Black Pepper, to taste
- ½ cup diced Bell Bepper
- ¼ cup diced Onion
- 8 large Burrito Sized Flour Tortillas
- 3–4 cups Shredded Cheese (Cheddar, Monterey Jack, or Pepper Jack)
- Butter or oil, for the pan
For Serving (Optional)
- Sour cream
- Salsa or pico de gallo
- Fresh chopped cilantro
- Avocado slices
- Hot sauce
Venison Breakfast “Sausage” Seasoning:
- 1 teaspoon each: garlic powder, onion powder, dried sage, salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon fennel seeds (crushed), crushed red pepper flakes (for heat)
Instructions
- If using ground venison (NOT pre-made sausage): In a bowl, mix the ground venison with all the seasoning ingredients (garlic powder through optional flakes).
- Heat a large skillet over medium heat, add a drizzle of olive oil or butter. Add the venison and cook, breaking it up with a spatula, until browned and cooked through (about 5–7 minutes). Add the diced bell pepper and onion during the last 2–3 minutes. Remove to a plate and set aside. Drain/wipe the skillet if needed, but keep any flavorful bits.
- In a bowl, whisk the eggs with the milk/cream, a pinch of salt, and black pepper until well combined.
- Return the skillet to medium heat. Add a small pat of butter or oil and swirl to coat. Pour in about ¼ of the egg mixture (roughly 2 eggs’ worth) and tilt the pan to spread into a thin, even layer. Let it cook undisturbed for 1–2 minutes until the edges set and the top is mostly set but still slightly soft.
- Immediately place one large flour tortilla directly on top of the eggs, pressing gently so it adheres. Cook for 30–60 seconds until the tortilla starts to warm and stick to the eggs.
- Use a wide spatula to carefully flip the tortilla with the eggs. Quickly sprinkle ¾–1 cup shredded cheese over one half of the tortilla. Add a generous scoop of the cooked venison sausage mixture on top of the cheese.
- Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press gently with the spatula. Cook 1–2 minutes until the bottom is golden and crispy, then flip and cook the other side 1–2 minutes more until cheese is fully melted and gooey, and everything is hot.
- Slide the quesadilla to a cutting board or into a warmer, repeat steps 3–7 for the remaining 3 quesadillas (re-grease pan lightly as needed).
- Cut into wedges. Garnish plates with sour cream, salsa/pico, cilantro, avocado slices, and/or a dash of hot sauce.
Find it online: https://jenndanella.com/the-best-venison-breakfast-quesadillas/