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7 Layer Venison Breakfast Casserole Recipe

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This recipe for 7 Layer Venison Breakfast Casserole 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:  
2lb ground venison
16oz bag frozen hashbrowns
8 eggs
2 cups almond milk
2 cups colby cheese (can use
dairy free)
2 TBSP maple bacon breakfast
seasoning
1/2 TBSP garlic powder
1 small can diced green chilies
1 medium onion- diced
Pico
Directions:
Directions:
Set oven to 350

On stove top, spray skillet with spray oil and brown
hashbrowns

On a separate skillet, spray with spray oil and brown
ground venison. Drain (if there is anything to drain),
add 1/2 cup water, and breakfast seasoning. Continue to cook until water has evaporated and seasoning is sticky

Whisk eggs, garlic powder, and milk together in a
bowl. Add onion and chilies.

In a sprayed 13 x 9, add hash browns, then venison,
then cheese, then milk/egg mixture. Bake, uncovered, for 35 - 40 minutes
Once cooled, slice and top with pico
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Cals per serving: 428
25g F
13g C
35g P

 

 

 

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