Login    |    Not a Member? Join

Sausage, Egg and Cheese Venison Breakfast Bake

Submitted By: FieldStaff
2012-09-15 12:56:22

This is a great recipe for guests because it can be refrigerated overnight and put in the oven in the morning.

Time: 1 hrs and 15 mins   •   Prep Time: 15 min   •   Cook Time: 1 hrs
Serving Size: 6-8 servings


1 lb. cooked sausage
6 slices wheat bread, cut in cubes
1 pkg. (2 cups) shredded cheddar cheese
2 cups milk
3 eggs
1 Tbsp. dried mustard
1/4 cup butter
salt and pepper


Cook and drain 1 pound venison sausage. Cube the bread. In a 2 quart casserole dish, layer 1/2 of the bread, 1/2 the sausage, and 1/2 the cheese. Repeat once. Melt the butter and pour over all. Mix the milk, dried mustard, eggs, salt and pepper; pour on top. May be refrigerated overnight. Bake at 350 degrees F for 1 hour.



  • Be the first to rate and review this recipe!

Disclaimer on Recipes:
Mt. Lookout Media / ProHuntersJournal.com has not tested all of these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, wild game, chicken or fish.


0 Reviews
Be the first to rate / review this recipe.


Advertising / Sponsorship     About Us     Support     Field Staff     Suggestion Box     Wildlife     Report Inappropriate Content
© 2012, Mt. Lookout Media, All Rights Reserved     Terms of Use     Privacy Policy