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Mexican-Style Venison and Eggs

I love this breakfast skillet recipe for an easy, hearty and flavorful brunch. It’s perfect for those lazy Saturday mornings at home with the family.

Ingredients

  • 4 teaspoons olive oil
  • 1 onion finely chopped
  • 16 oz lean ground grass-fed beef or venison
  • 4 tablespoons chipotle sauce
  • 1 quart tomatoes chopped
  • 1 bunch cilantro roughly chopped, plus extra for serving
  • kosher salt to taste
  • freshly ground pepper
  • 4 eggs
  • 1 jalapeño chile thinly sliced
  • sourdough bread cut thick

Instructions

  • In a deep skillet, heat oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring often until soft, about 4 minutes. Increase the heat to high, add the ground meat and cook until done, about 5-8 minutes.
  • Meanwhile, place cut pieces of sourdough bread into the oven at 200 degrees. Add the chipotle sauce, tomatoes, cilantro, salt, and pepper to your skillet. Reduce the heat to medium and cook until slightly thickened.
  • Make four indentions into the skillet mixture by using the back of a spoon. Crack each egg into the indentions. Cover and cook for 5-7 minutes or until the eggs and meat are fully cooked. Place the sliced chile and remaining cilantro over the mixture. Add salt and pepper to taste.
  • Once toasted, remove the bread from the oven. Plate the bread and spread the mixture from the skillet over the bread. Serve immediately.

Notes

Courtesy of Game and Garden