In the heart of whitetail season or rifle elk, time is a precious commodity. I generally look for quick and easy meal prep. This situation is exactly where the inspiration for this breakfast recipe was born from. Easy preparation, saves well and is a tasty grab-and-go protein hit for those on the move.
This recipe easily doubles or triples for group situations. The egg muffins keep well in the fridge and can be eaten cold or rewarmed in the microwave. They are a staple for my colder hunting season breakfast options. But, there’s a big wildcard in this recipe when it comes to breakfast. Kimchi. But trust me, this spicy fermented cabbage adds and incredible tanginess to the recipe. It’s been a win every time I’ve made it for kimchi fans and dislikers, alike.
- 5 Eggs
- 1/4 lb. Venison Sausage
- 1/3 cup Spicy Kimchi, diced
- 1/3 Yellow Onion, diced
- 1 tsp. Hot Sauce
- 1/4 Shredded Cheese
- Preheat oven to 350 degrees.
- Crack eggs and add them to a medium sized mixing bowl.
- Add diced kimchi to egg mixture, pour a small amount of liquid in.
- Brown venison sausage in a small pan on the stovetop, add diced onion halfway through cooking sausage. Don’t overcook.
- Add venison sausage and onion mixture to the mixing bowl with the eggs. Add dashes of your favorite hot sauce, to your preferred spice level.
- Treat your 6-cup, cupcake pan with non-stick cooking spray.
- Pour egg, venison sausage, and kimchi mixture evenly. The mixture should be 3/4 full or completely full in the cups.
- Toss in the oven for 30-35 minutes, until the egg muffins rise and turn slightly brown on top.
- Remove from oven to sprinkle shredded cheese on top.
- Bake for an additional 3-5 minutes. The cups are done when the cheese is melted and crisping up.
*Use a butter knife to work the edges of the muffins free.