Venison Egg Bake

Venison Egg Bake

  • Course

    Breakfast

  • Duration

    2 hours

  • Serves

    6
Chef’s notes

At the top of my list for go-to morning meals on the weekends is egg bake or egg casserole. Every family has a coveted recipe for this one-pan, family-sized breakfast dish. I've made variations of egg bake six ways to Sunday, but I always fall back on this version that never fails.

This recipe takes notes from my wife and her sister, who keep it simple, but the final product is always fantastic. It comes down to simple techniques and well-treated ingredients. You have to use plain white bread—like the cheap Wonder Bread stuff. Always cook the dish covered for the majority of the time in the oven, and be sure to use whole-fat dairy in the egg batter.

If you like yours a little heavier on the egg, just add four more and adjust the seasoning. Serve it up by itself or go all out and put together a full breakfast buffet. Either way, don't forget the ketchup.

venison egg bake

Ingredients

  • ¾ lb. venison breakfast sausage
  • 12 eggs
  • ½ cup whole milk or heavy cream
  • ¼ cup sour cream
  • 2 cups mushrooms, sliced
  • 1½ cups potato, peeled and diced
  • 1 cup red and green bell peppers, diced
  • 1 cup green onion, sliced
  • ½ cup yellow onion, diced
  • ¾ cup sharp cheddar, grated
  • ¾ cup smoked gouda, grated
  • 6-8 slices of white bread
  • 1½ tsp. coarse salt
  • 1½ tsp. cracked black pepper
  • Dash of hot sauce
  • 1 stick butter
  • Ketchup!

Preparation

  1. Peel the potatoes and dice them into ½-inch squares. Add the potatoes to a small pot with cold, lightly salted water. Bring to a boil and cook until just tender enough to eat.
  2. Crumble and brown the sausage until it is cooked and crispy on the edges. Set aside to cool.
  3. Slice the mushrooms and saute in butter until cooked. Set aside to cool.
  4. Dice the yellow onion and peppers. Slice the green onion. Set both aside.
  5. Shred the cheeses or use store-bought pre-shredded cheese.
  6. In a standing mixer or a large bowl with a whisk, whip the eggs, milk, and sour cream until well combined and frothy. Season with salt and pepper.
  7. Once cooled to at least room temperature, fold all of the filling ingredients into the egg mixture.
  8. Rub the sides and bottom of the baking dish with softened butter. Pour in the egg bake mixture. Cut the crust off of the sliced bread. Butter each slice. Evenly cover the egg mix with the bread, buttered side up.
  9. Bake covered at 350ºF for 60 minutes. Then pull the cover off, kick the oven up to 425º and cook for 10 to 15 minutes or until the bread is nicely toasted. Let the egg bake stand for 15 to 20 minutes. Cut into portions and serve.
Chef’s notes

At the top of my list for go-to morning meals on the weekends is egg bake or egg casserole. Every family has a coveted recipe for this one-pan, family-sized breakfast dish. I've made variations of egg bake six ways to Sunday, but I always fall back on this version that never fails.

This recipe takes notes from my wife and her sister, who keep it simple, but the final product is always fantastic. It comes down to simple techniques and well-treated ingredients. You have to use plain white bread—like the cheap Wonder Bread stuff. Always cook the dish covered for the majority of the time in the oven, and be sure to use whole-fat dairy in the egg batter.

If you like yours a little heavier on the egg, just add four more and adjust the seasoning. Serve it up by itself or go all out and put together a full breakfast buffet. Either way, don't forget the ketchup.

venison egg bake

Ingredients

  • ¾ lb. venison breakfast sausage
  • 12 eggs
  • ½ cup whole milk or heavy cream
  • ¼ cup sour cream
  • 2 cups mushrooms, sliced
  • 1½ cups potato, peeled and diced
  • 1 cup red and green bell peppers, diced
  • 1 cup green onion, sliced
  • ½ cup yellow onion, diced
  • ¾ cup sharp cheddar, grated
  • ¾ cup smoked gouda, grated
  • 6-8 slices of white bread
  • 1½ tsp. coarse salt
  • 1½ tsp. cracked black pepper
  • Dash of hot sauce
  • 1 stick butter
  • Ketchup!

Preparation

  1. Peel the potatoes and dice them into ½-inch squares. Add the potatoes to a small pot with cold, lightly salted water. Bring to a boil and cook until just tender enough to eat.
  2. Crumble and brown the sausage until it is cooked and crispy on the edges. Set aside to cool.
  3. Slice the mushrooms and saute in butter until cooked. Set aside to cool.
  4. Dice the yellow onion and peppers. Slice the green onion. Set both aside.
  5. Shred the cheeses or use store-bought pre-shredded cheese.
  6. In a standing mixer or a large bowl with a whisk, whip the eggs, milk, and sour cream until well combined and frothy. Season with salt and pepper.
  7. Once cooled to at least room temperature, fold all of the filling ingredients into the egg mixture.
  8. Rub the sides and bottom of the baking dish with softened butter. Pour in the egg bake mixture. Cut the crust off of the sliced bread. Butter each slice. Evenly cover the egg mix with the bread, buttered side up.
  9. Bake covered at 350ºF for 60 minutes. Then pull the cover off, kick the oven up to 425º and cook for 10 to 15 minutes or until the bread is nicely toasted. Let the egg bake stand for 15 to 20 minutes. Cut into portions and serve.

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Save this recipe

Venison Egg Bake

Recipe by: Lukas Leaf
Venison Egg Bake
  • Course

    Breakfast

  • Duration

    2 hours

  • Serves

    6
Chef’s notes

At the top of my list for go-to morning meals on the weekends is egg bake or egg casserole. Every family has a coveted recipe for this one-pan, family-sized breakfast dish. I've made variations of egg bake six ways to Sunday, but I always fall back on this version that never fails.

This recipe takes notes from my wife and her sister, who keep it simple, but the final product is always fantastic. It comes down to simple techniques and well-treated ingredients. You have to use plain white bread—like the cheap Wonder Bread stuff. Always cook the dish covered for the majority of the time in the oven, and be sure to use whole-fat dairy in the egg batter.

If you like yours a little heavier on the egg, just add four more and adjust the seasoning. Serve it up by itself or go all out and put together a full breakfast buffet. Either way, don't forget the ketchup.

venison egg bake

Ingredients

  • ¾ lb. venison breakfast sausage
  • 12 eggs
  • ½ cup whole milk or heavy cream
  • ¼ cup sour cream
  • 2 cups mushrooms, sliced
  • 1½ cups potato, peeled and diced
  • 1 cup red and green bell peppers, diced
  • 1 cup green onion, sliced
  • ½ cup yellow onion, diced
  • ¾ cup sharp cheddar, grated
  • ¾ cup smoked gouda, grated
  • 6-8 slices of white bread
  • 1½ tsp. coarse salt
  • 1½ tsp. cracked black pepper
  • Dash of hot sauce
  • 1 stick butter
  • Ketchup!

Preparation

  1. Peel the potatoes and dice them into ½-inch squares. Add the potatoes to a small pot with cold, lightly salted water. Bring to a boil and cook until just tender enough to eat.
  2. Crumble and brown the sausage until it is cooked and crispy on the edges. Set aside to cool.
  3. Slice the mushrooms and saute in butter until cooked. Set aside to cool.
  4. Dice the yellow onion and peppers. Slice the green onion. Set both aside.
  5. Shred the cheeses or use store-bought pre-shredded cheese.
  6. In a standing mixer or a large bowl with a whisk, whip the eggs, milk, and sour cream until well combined and frothy. Season with salt and pepper.
  7. Once cooled to at least room temperature, fold all of the filling ingredients into the egg mixture.
  8. Rub the sides and bottom of the baking dish with softened butter. Pour in the egg bake mixture. Cut the crust off of the sliced bread. Butter each slice. Evenly cover the egg mix with the bread, buttered side up.
  9. Bake covered at 350ºF for 60 minutes. Then pull the cover off, kick the oven up to 425º and cook for 10 to 15 minutes or until the bread is nicely toasted. Let the egg bake stand for 15 to 20 minutes. Cut into portions and serve.