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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Venison Breakfast Sandwich Recipe

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This recipe for Venison Breakfast Sandwich is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs (1 egg per sandwich, if
you‛re making more, use more
eggs)
Almond milk
Cracker Bar rel biscuit mix
Venison back straps (or any
other cut)
Cheese (optional, we use dair y
free)
Directions:
Directions:
• Set oven to 325
• In a bowl, whisk eggs and a splash of
almond milk. Pour 1/2 mixture into 2
sprayed muffin tins
• In a bowl, mix biscuit mix and
almond mi lk (per instruc t ions). Pour
into 4 sprayed muffin tins
• Cook eggs and biscuits for 15
minutes
• Either in your Traeger or on the
stovetop, gr ill your steaks to
prefer red “doneness”
• Top your biscuit with egg, cheese,
and steak!
Personal Notes:
Personal Notes:
408 15g 40g 47g
CALORIES FAT CARBS PROTEIN

 

 

 

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