Chris Lane‘s breakfast casserole with venison sausage.
This recipe uses the Big Green Egg Cayenne Pepper Hot Sauce.
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.