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These venison breakfast sandwiches are a great way to start your day! Made with venison breakfast sausage, eggs, and cheese – they’re totally simple and totally customizable! As a bonus – they can be made ahead and frozen for a quick and nutritious meal on the go!
Ingredients for this recipe
- Venison Breakfast Sausage – I have an entire post outlining how we make ours.
- Eggs – I like scrambled with a bit of heavy cream for extra moisture, but they can be fried, too!
- Cheese – American deli deluxe is so melty, gooey, and good!
- English Muffins – Their nooks and crannies hold melted butter so beautifully.
Venison Breakfast Sandwich Recipe
This is just a quick overview, find the entire, detailed process in the recipe card below!
- Fry the venison sausage. After it’s been formed into patties.
- Cook the eggs. I like to do this in the drippings from the sausage for even more flavor.
- Toast the muffins. Putting them on a sheet tray in the oven means they're all done at once! Then butter them.
- Assemble the sandwiches. Eggs, sausage, cheese, and whatever other toppings you’d like!
- Eat and enjoy! Or freezer for later – learn how to below.
Make Ahead and Freeze Breakfast Sandwich Option
If you’ve got a busy schedule, have limited time in the mornings, or just aren’t the kind of person whose going to make an entire meal from start to finish during the week – these venison breakfast sandwiches are a great option for you!
They can be made ahead and frozen, then pulled out individually to be reheated and enjoyed during the rush of getting ready or in the car on the way to work. Here’s how:
- Make the breakfast sandwiches as directed in the recipe card.
- Allow to cool to room temperature.
- Wrap each sandwich individually in a piece of parchment paper.
- Then wrap the sandwich in foil.
- Store the sandwiches in a freezer-safe plastic bag.
- Sandwiches can be frozen for up to two months.
Reheating Frozen Breakfast Sandwiches
To reheat the frozen sandwiches when you’re ready to eat:
- Remove from freezer and remove and discard foil.
- Microwave for 1 – 2 minutes in the parchment paper (this will help keep the sandwich moist and avoid drying out the eggs!) or until warmed through.
- Eat and enjoy on the go!
Looking for another make-ahead wild game breakfast recipe? My venison sausage breakfast tacos are just the ticket!
Recipe Additions and Substitutions
Venison Sausage – If you’re not into venison breakfast sausage, you can absolutely use venison bacon instead or even fry up some sliced venison summer sausage.
English Muffins – Use croissants (any leftovers can be put towards a croissant French toast bake!), fluffy buttermilk biscuits, bagels, or your favorite bread.
Just FYI – I prefer English muffins or bagels if I’m going to be freezing the sammies, they just do better after reheating.
Veggies – Sauté some spinach, onions, peppers and/or mushrooms and add to your eggs while you scramble them. Or slice avocado and tomato to place on the sandwich.
Spreads - Add fun spreads like guacamole, pesto, or jam. I, personally, love adding jam so you get a little sweet/salty combo in each bite!
Eggs – if you’d rather have fried eggs, do that! However, they’re a bit trickier to reheat and if you’re a runny egg person, I do not recommend trying to freeze the sandwiches with a runny yolk. It’ll be a disaster.
Cheese – if you’re against American cheese try cheddar, provolone, Swiss, or whatever your heart desires.
Because that’s the best thing about these venison sausage breakfast sandwiches – they really and truly can be made any way you like! The possibilities are endless!
Venison Breakfast Sandwiches
- Frying Pan
- Baking sheet
- Parchment Paper
- Aluminum Foil
- 1 pound venison breakfast sausage
- 6 eggs
- 3 tablespoons heavy cream
- Kosher salt to taste
- Black pepper to taste
- 6 English muffins
- 2 tablespoons salted butter divided
- 6 slices American Deli Deluxe cheese
- Preheat oven to 350 degrees. Split the English muffins in half and arrange on a baking sheet, insides face up, in a single layer.
- Divide 1 pound venison breakfast sausage into 6 equal portions and form into patties slightly larger than the diameter of your English muffins (they’ll shrink the tiniest bit while cooking).
- Fry patties over medium heat until crispy and cooked through, flipping once during cooking. This will take about 6 – 8 minutes, you may have to work in batches.
- While the sausage cooks, whisk together 6 large eggs, 3 tablespoons heavy cream, a generous pinch of kosher salt, and black pepper to taste and set aside.
- Once the oven is preheated, bake the English muffins for 5 – 8 minutes, or until toasty. Remove from oven and spread a little bit of butter on the toasted halves.
- Remove the fried sausage patties to a paper towel-lined plate to drain before adding one to the bottom of each English muffin and top with a slice of American deli deluxe cheese.
- Reduce heat to medium-low and add the scrambled egg mixture to sausage drippings in the fry pan. Cook, stirring occasionally, until eggs are cooked to desired doneness (I like a softer scramble, my husband prefers a hard scramble).
- Divide eggs among the sandwiches before topping with the other half of a muffin.
To freeze sandwiches for later:
- Allow sandwiches to cool to room temperature completely (about 30 minutes).
- Wrap each sandwich in a piece of parchment paper, making sure it is secure.
- Wrap each bundle in a piece of aluminum foil and place in a freezer-safe plastic bag.
- Freeze for up to two months.
Remove sandwich from freezer and remove aluminum foil layer. Microwave the parchment wrapped sandwich for 1 – 2 minutes, or until warmed through, and enjoy.