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Venison Breakfast Quesadillas With Sweet Potato Hash Recipe

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This recipe for Venison Breakfast Quesadillas With Sweet Potato Hash 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:  
2lbs Ground Venison
Low Sodium Taco Seasoning
5 Whole Eggs
1/4 Cup Almond Milk
Taco Shells
2 Sweet Potatoes
2 TBSP Coconut Oil
Directions:
Directions:
Quesadillas:
• Brown (skillet fry) ground venison. Add low
sodium taco seasoning and let simmer
• To make the eggs super fluffy, whisk eggs
together with almond milk .
• Cook on low to medium heat and stir
occasionally.
• Use a quesadilla maker with high fiber shells.
Serve with salsa on the side

Sweet Potato Hash Browns:
• Boil sweet potatoes for 5 minutes and then dice.
• In a skillet over medium heat, add coconut oil
and add potatoes.
• Stir occasionally and add sea salt as you go.
• Cook until edges are crispy- about ten minutes
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Cals per serving: 485
24g F
17g C
46g P

 

 

 

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