1 pound ground venison breakfast sausage
1 teaspoon Montreal steak seasoning
1/3 cup onion, chopped
1 – 3 tablespoons water
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 cup shredded Swiss cheese
Preheat oven to 350 degrees.
Sprinkle ground venison with steak seasoning.
Cook venison and onion in a large skillet over medium-high heat until cooked through (use water as necessary to prevent venison from sticking to the pan).
Simmer cooked venison over low heat, if necessary, to cook any remaining water off.
Combine venison mixture, potatoes, eggs, cheddar cheese and cottage cheese in large bowl.
Place mixture into a greased 9 x 13 baking pan.
Cook in 350 degree oven for 30 minutes.
Top egg bake with swiss cheese and return to 350 degree oven for 20 additional minutes or until eggs are set.
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This recipe was original inspired by a recipe for Amish Breakfast Casserole. Several adaptions of that original recipe have been made.