VenisonBreakfast

Venison Breakfast Quesadillas

Name: Venison Breakfast Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Venison
Ingredients: 1 lb Ground venison breakfast sausage; Burrito size flour tortillas; 1 Small onion, diced; 1 Bell pepper, diced; 1 Jalapenos, diced; 2 Roma tomatoes, diced Just the outer fleshy part, not the inside part.; Eggs 2 per quesadilla; Shredded Colby Jack cheese; All purpose seasoning, salt and pepper to taste

A crispy, cheesy breakfast quesadilla packed with bold flavor and hearty venison. Perfect for breakfast at home, hunting camp, or a quick meal any time of day!

Prep Time

10m

Cook Time

20m

Total Time

30m

Servings

Rating

Not rated

A crispy, cheesy breakfast quesadilla packed with bold flavor and hearty venison. Perfect for breakfast at home, hunting camp, or a quick meal any time of day!

Ingredients

1 lb Ground venison breakfast sausage

Burrito size flour tortillas

1 Small onion, diced

1 Bell pepper, diced

1 Jalapenos, diced

2 Roma tomatoes, dicedJust the outer fleshy part, not the inside part.

Eggs2 per quesadilla

Shredded Colby Jack cheese

All purpose seasoning, salt and pepper to taste

Instructions

0 of 8 complete

Lay out a burrito-size tortilla and spread a thin, even layer of raw venison breakfast sausage over one entire side of the tortilla. The sausage will cook directly on the tortilla.

Heat a large skillet or flat-top griddle over medium heat. Add the diced onion, bell pepper, jalapeño, and Roma tomatoes. Season with all-purpose seasoning. Sauté until the peppers and onions are softened. Remove from the heat and set aside.

In the same skillet or griddle, scramble the eggs, using about 2 eggs per quesadilla. Season with salt and pepper and cook to your preferred doneness, then remove and set aside.

Place the tortilla in the skillet with the sausage side facing down. Cook over medium heat until the venison sausage is completely cooked through and browned. Roughly 6-8 minutes.

Flip the tortilla so the sausage side is facing up, then reduce the heat to low.

Add a layer of shredded Colby Jack cheese to one half of the tortilla. Top with scrambled eggs and the sautéed pepper, onion, jalapeño, and tomato mixture. Sprinkle a little more cheese over the filling to help hold everything together, then fold the empty half of the tortilla over the filling.

Let the quesadilla cook for a few minutes until the bottom is golden and the cheese begins to melt. Carefully flip and cook the other side until golden and crispy, and the cheese is fully melted.

Remove from the heat, let cool for a minute, then slice into wedges and enjoy!

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