Not your typical breakfast, but this egg and venison breakfast sausage filled hoagie is a hearty meal. Exactly what you need to stay on stand all day waiting on that lunch time buck while other hunters head back to camp.
Ingredients
Homemade Venison Breakfast Sausage Ingredients
- 1 pound ground venison
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons light brown sugar
- 1½ teaspoons kosher salt
- 1 teaspoon cumin
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Other Ingredients
- 6 Hoagie Buns (or Long French Loaf?)
- 8 eggs
- 1/4 cup of milk to mix with eggs
- 1 tomato
- 1 cup parmesan
- 1 cup mozzarella
- 1 green pepper
- 1 teaspoon garlic salt
- Salt and pepper
Directions
- Preheat oven to 375°F.
- Heat stove to medium high heat. Add your ground venison and sausage seasoning ingredients into pan. Mix well until meat is seasoned and brown. Remove from heat and put in a big mixing bowl.
- Using the same frying pan sautee the mushrooms and green peppers. Add to mixing bowl.
- Add the rest of your ingredients into the large mixing bowl (other than the bread and a cup of cheese to sprinkle over the top). Mix together.
- Cut the top of your bread on a 45° angle to remove a wedge from the top. Be sure to leave at least 1/2″ of bread in bottom otherwise they might leak a little with the soggy egg mixture.
- Fill the bread with the egg and venison sausage mixture.
- Bake for about 30 minutes, until egg is fully cooked. Add a little cheese on the top just at the end.
