Venison Sausage and Eggs

Venison Sausage and Eggs is a very easy recipe for a quick breakfast or lunch.  If you don’t have venison on hand you could use any type of gluten free spicy sausage meat.

Create a taste explosion with this stove top meal by covering it in a sweet and tangy sauce that combines salsa and maple syrup.

Venison Sausage and Eggs will yield 4 generous servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Venison Sausage and Eggs I put a bit of olive oil into a large skillet and turned the heat to medium.

 Then I removed the casing from 2 venison sausages and dropped the ground meat into the skillet.

I stirred the meat occasionally to break it up into small pieces.

While the meat was cooking I cracked 12 large eggs into a medium bowl and added a bit of almond milk.

Then I used a wire whisk to beat the eggs until they were frothy.

After about 5 minutes the meat was close to being done so I poured the eggs into the skillet to cook with the meat.

I turned the burner down a bit to medium low.

I stirred the eggs occasionally to break them up.  

At this time I also mixed some salsa (you choose the type and heat) and a bit of maple syrup together in a small bowl to use as a topping for the venison sausage and eggs.

The eggs were well cooked after 7 minutes.

I immediately transferred them to a serving plate and spooned the sauce over top.

You could also enjoy your Venison Sausage and Eggs wrapped in a Savoury Crepe!

These Savoury Crepes make a nice presentation when used to serve Venison Sausage and Eggs.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Venison Sausage and Eggs is a tasty breakfast dish topped with a salsa and maple syrup sauce.

Here Are Other Stove Top Recipes You Will Enjoy…

Yield: 4

Venison Sausage and Eggs

Venison Sausage and Eggs is a very easy recipe for a quick breakfast or lunch.  If you don't have venison on hand you could use any type of gluten free spicy sausage meat.

Venison Sausage and Eggs is a very easy recipe for a quick breakfast or lunch.  If you don't have venison on hand you could use any type of gluten free spicy sausage meat.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 venison sausage
  • 12 eggs, large
  • 1/4 cup almond milk
  • 1 cup salsa of your choosing
  • 1/4 cup maple syrup

Instructions

  1. Put the oil into a skillet and turn the burner to medium heat.
  2. Remove the casings from the sausages and drop the ground meat into the skillet.
  3. Cook the venison for about 5 minutes stirring occasionally.
  4. While the venison cooks combine the eggs with the almond milk and use a wire whisk to combine until frothy.
  5. Turn the heat to med/low and add the eggs to the skillet.
  6. Break up the eggs as they cook.
  7. Combine the salsa of your choosing and the maple syrup in a small bowl.
  8. Once the eggs are cooked (about 7 minutes) transfer them to a serving plate.
  9. Smother them with the salsa sauce and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 461Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 591mgSodium: 927mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 27g

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