Venison Sausage, Egg and Cheese Breakfast Bake

Chris Lane‘s breakfast casserole with venison sausage.

This recipe uses the Big Green Egg Cayenne Pepper Hot Sauce.

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  • 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


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.

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