Recipes
Venison Sausage and Egg Muffins with Garden Peppers
These venison sausage and egg muffins are packed with protein and fresh garden peppers, making them the perfect grab-and-go breakfast option.
These venison sausage and egg muffins are packed with protein and fresh garden peppers, making them the perfect grab-and-go breakfast option.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 1/2 lb ground venison sausage
- 6 large eggs
- 1/2 cup bell peppers, diced (garden-grown)
- 1/4 cup onion, diced (garden-grown)
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Grease a 6-cup muffin tin.
- In a skillet, cook venison sausage until browned. Set aside to cool slightly.
- In a bowl, whisk eggs with salt and pepper. Stir in cooked sausage, peppers, onions, and cheese (if using).
- Pour mixture evenly into the muffin tin. Bake for 18-20 minutes, or until eggs are set.
- Let cool for 5 minutes before removing muffins from the tin. Serve warm or store for later.