Delicious Venison Sausage Breakfast Tacos
Venison Sausage Breakfast Tacos! Oh my cheesy goodness! These super delicious venison sausage, scrambled eggs, and hashbrown tacos make for a quick and scrumptious breakfast, dinner or a late-night snack. They can be made in just 20 minutes so you don't have to wait very long to enjoy them.BREAKFAST TACOSI've never met a breakfast taco I didn't like. They're like a little brother to the big and hearty breakfast burrito. To me tacos are comfort food. As a Wild Game Chef, I'm always experimenting and trying to find more ways to use my favorite Breakfast Sausage recipe, so I almost always have some thawed out in my refrigerator. What better way to use some of that deer, elk, or antelope than to kick start your morning! And it's another great reason to try my Homemade Taco Seasoning.HOW TO MAKE BREAKFAST TACOS1. Add taco seasoning to some sausage and combine well to incorporate. Then cook sausage on one side of a large non-stick pan or well-seasoned cast iron skillet over medium high heat until browned and cooked through about 10 minutes. At the same time, add oil and hashbrowns to the other side of the pan and cook until nicely browned on the bottom, then flip over and brown on the other side. It should take about 5 minutes per side. Remove sausage and hashbrowns from pan and add to a large plate with sausage. 2. Meanwhile, in a medium bowl, whisk eggs with sour cream, salt, and pepper.3. Add the egg mixture and butter to the pan and cook slowly, scraping them up with a high-temp silicone spatula until most of the liquid has thickened and the eggs are soft, about 4 minutes. 4. At the same time you are cooking the eggs, place tortillas in a toaster until warmed through. If you have a gas stove, you could also grill over the gas flame on the stove top using tongs.5. Fold the warm fluffy eggs into warmed tortillas, top with sausage, crumbled hashbrowns, diced tomato, a sprinkle of cheese and any additional toppings like baby spinach and that salsa. Eat immediately!I love a hearty meal that comes together quickly and easily. Feel free to doctor these breakfast tacos up any way you like adding deer bacon, avocado, or seasoned black beans. Or keep them simple like this served with whatever veggies you have in your crisper drawer, and whatever salsa you find in the door of your refrigerator.Shredded Monterey Jack cheese adds the perfect sharp flavor to balance the richness of the venison sausage. Now you're ready to kick off Taco Tuesday with the best breakfast around.VENISON SAUSAGE IN BREAKFAST TACOSAny meal that comes together in just 20 minutes is great for our family. And these breakfast tacos are perfect for busy weeknights or lazy weekends. I hope this Venison Sausage Breakfast Tacos Recipe and my other venison recipes will give you inspiration and motivation you need to get excited about cooking with wild game.If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make these Breakfast Tacos, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Venison Sausage Breakfast Tacos Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1/2 pound venison breakfast sausage
- 2 teaspoons Taco Seasoning
- 1 tablespoon canola oil
- 2 frozen hashbrown patties
- 2 tablespoons sour cream
- 1/8 teaspoon salt
- 1/8 teaspoons black pepper
- 1 tablespoon butter
- 4 6-inch flour tortillas
- 1 beefsteak tomato, diced
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup salsa
Instructions
- Add taco seasoning to the sausage and combine well to incorporate. Then cook sausage on one side of a large non-stick pan or well-seasoned cast iron skillet over medium high heat until browned and cooked through about 10 minutes. At the same time, add oil and hashbrowns to the other side of the pan and cook until nicely browned on the bottom, then flip over and brown on the other side. It should take about 5 minutes per side. Remove sausage and hashbrowns from pan and add to a large plate with sausage.
- Meanwhile, in a medium bowl, whisk eggs with sour cream, salt, and pepper.
- Add the egg mixture and butter to the pan and cook slowly, scraping them up with a high-temp silicone spatula until most of the liquid has thickened and the eggs are soft, about 4 minutes.
- At the same time you are cooking the eggs, place tortillas in a toaster until warmed through. If you have a gas stove, you could also grill over the gas flame on the stove top using tongs.
- Fold the warm fluffy eggs into warmed tortillas, top with sausage, crumbled hashbrowns, diced tomato, a sprinkle of cheese and any additional toppings like baby spinach and that salsa. Eat immediately!
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