Chris Lane‘s breakfast casserole with venison sausage.
This recipe uses the Big Green Egg Cayenne Pepper Hot Sauce.
Ingredients
- 6 large eggs
- ⅓ cup 2% or whole milk
- ½ tbsp dried parsley flakes
- 1 teaspoon Big Green Egg Savory Pecan Seasoning
- Big Green Egg Cayenne Pepper Hot Sauce, to taste
- 8 ounces ground venison sausage
- 1 tablespoon butter
- 2 cups frozen hash brown potatoes, thawed to room temperature
- ¼ cup red onion, chopped
- 1 cup shredded cheddar cheese
Instructions
Set the EGG for direct cooking at 350°F/177°C.
Whisk eggs, milk, parsley, Big Green Egg Savory Pecan Seasoning, and Big Green Egg Cayenne Pepper Hot Sauce; set aside. In a 10-inch Cast Iron Skillet, cook the sausage until no longer pink. Add the butter, potatoes and onion and cook and stir until the onions are tender.
Add the egg mixture; cook and stir until almost set. Sprinkle with the cheese; cook until cheese is melted, about 1 to 2 minutes.