Get ready to tantalize your taste buds as we dive into this week’s episode of Cooking with Kokanee Quin! Join us as Kokanee Quin shares a mouthwatering recipe for a Venison Breakfast Casserole via Ninnescah Homestead. Whether you’re a seasoned chef or a culinary novice, this delicious dish is sure to impress the household. Grab your apron and join us in the kitchen for a delightful cooking experience!
VENISON BREAKFAST CASSEROLE RECIPE INGREDIENTS
- 6 cups frozen shredded hash brown potatoes
- 2 cups shredded Jalapeno Monterey Jack Cheese or cheddar cheese (I like to use a combo of both!)
- 1 pound of venison breakfast sausage
- ½ cup sliced green onions
- 8 large eggs, beaten
- 24 ounces whole milk (or substitute 2 cans of evaporated milk)
- 1 teaspoon salt
- ½ teaspoon ground pepper
HOW TO MAKE VENISON BREAKFAST CASSEROLE
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Grease a 3-quart rectangular baking dish. Brown the venison sausage and chop the green onions. Using the biggest mixing bowl you have, whisk together the eggs, milk, salt and pepper.
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Add the frozen hash browns, shredded cheese and sausage. Stir it together until well combined and then pour it into the prepared baking dish.
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At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 1 hour and 30 minutes.
