YOUR SOLIN GENERATED RECIPE
Venison Breakfast Bake with Hash Browns
Sautéed ground venison and crispy hash browns baked with whisked eggs and colorful bell peppers for a savory, protein-packed morning start.
INGREDIENTS
6 oz ground venison
0.5 cup shredded potatoes
2 large eggs
0.25 cup diced red bell pepper
0.25 cup diced yellow onion
0.5 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried thyme
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with a touch of ghee.
In a skillet over medium-high heat, melt the ghee and add the ground venison, breaking it apart with a spatula until browned and cooked through.
Remove the venison from the skillet and add the shredded potatoes, cooking for 5-7 minutes until they start to turn golden and crispy.
Stir in the diced bell peppers and onions, sautéing for another 3 minutes until softened.
In a medium bowl, whisk the eggs with sea salt, black pepper, garlic powder, and dried thyme until well combined.
Layer the cooked venison and the potato-veggie mixture into the prepared baking dish.
Pour the egg mixture evenly over the top, ensuring it settles into all the crevices.
Bake for 15-20 minutes until the eggs are set and the top is slightly golden.