These Elk Breakfast Enchiladas are a delicious, savory breakfast option for your ground elk (or venison) meat. Another great recipe to add to your ground elk recipes collection!
These savory elk breakfast enchiladas are sure to be a hit for the family. They’d be great for a weekend breakfast, brunch while you plan your next hunt, or whip up a batch during elk camp!
If you have ground venison on hand instead of elk, that will work just fine, too. This recipe calls for breakfast sausage as well. You can use elk, venison, or pork breakfast sausage.
Ingredients to make elk breakfast enchiladas
- ½ pound ground elk
- ½ pound ground breakfast sausage
- ½ tsp. salt – divided
- ½ tsp. pepper – divided
- 1 Tbsp. unsalted butter
- 9 eggs
- 1 Tbsp. olive oil
- 2 cups shredded cheddar cheese – divided
- 1 can diced green chiles
- 8 8-in flour tortillas
- 2 cups half-and-half
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- Hot sauce
- Green onions, chopped, for garnish
How to make elk breakfast enchiladas
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat, then add the ground elk and sausage, season with salt and pepper, and cook until no longer pink.
- In a separate skillet, melt the butter over medium heat. Then, add the eggs, season with salt and pepper and scramble. Set aside to cool completely.
- In a lаrgе mixing bоwl, add the browned meat, reserving about ¼ cup for later, 1 cup cheese, scrambled eggs, and diced green chiles. Stir to combine.
- Grease a 9×13 baking dish, then begin to prepare the enchiladas.
- Place about ¼ cup оf the mіxturе down thе сеntеr of a tоrtіllа. Roll uр and рlасе ѕеam side down inside the greased baking dіѕh. Rереаt until аll tortillas are fіllеd.
- Top with the remaining 1 сuр оf cheese. Sрrіnklе the rеѕerved cooked elk sausage meat.
- Bаkе for 20 minutes or until the cheese is hot and bubbly.
- Garnish with chopped chives and serve with hot sauce, salsa, and sour cream, if preferred.
Recipe FAQs and Notes
Can I use ground venison?
Yes! You can easily swap in ground venison for the ground elk. Also, on the breakfast sausage you can use elk, venison, or pork breakfast sausage.
Can I make these ahead of time?
Yes! Prepare the recipe through step 7, then cover and refrigerate. When you’re ready to bake, bring to room temperature, then proceed with the rest of the steps.
Can I freeze elk breakfast enchiladas?
I suggest freezing the enchiladas at step 7. Then, when you want to cook, remove the dish from the freezer and fully thaw, then proceed with the rest of the steps. Or, you can freeze them individually and bake them as needed adjusting the toppings for what you’re cooking.
Recommended kitchen resources for this recipe
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Try these other elk and venison breakfast recipes!
Elk Breakfast Enchiladas Recipe
Elk Breakfast Enchiladas
These Elk Breakfast Enchiladas are a delicious, savory breakfast option for your ground elk (or venison) meat. Another great recipe to add to your ground elk recipes collection!
Ingredients
- ½ pound ground elk
- ½ pound ground breakfast sausage
- ½ tsp. salt - divided
- ½ tsp. pepper - divided
- 1 Tbsp. unsalted butter
- 9 eggs
- 1 Tbsp. olive oil
- 2 cups shredded cheddar cheese - divided
- 1 can diced green chiles
- 8 8-in flour tortillas
- 2 cups half-and-half
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- Hot sauce
- Green onions, chopped, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat, then add the ground elk and sausage, season with salt and pepper, and cook until no longer pink.
- In a separate skillet, melt the butter over medium heat. Then, add the eggs, season with salt and pepper and scramble. Set aside to cool completely.
- In a lаrgе mixing bоwl, add the browned meat, reserving about ¼ cup for later, 1 cup cheese, scrambled eggs, and diced green chiles. Stir to combine.
- Grease a 9x13 baking dish, then begin to prepare the enchiladas.
- Place about ¼ cup оf the mіxturе down thе сеntеr of a tоrtіllа. Roll uр and рlасе ѕеam side down inside the greased baking dіѕh. Rереаt until аll tortillas are fіllеd.
- Top with the remaining 1 сuр оf cheese. Sрrіnklе the rеѕerved cooked elk sausage meat.
- Bаkе for 20 minutes or until the cheese is hot and bubbly.
- Garnish with chopped chives and serve with hot sauce, salsa, and sour cream, if preferred.
Notes
- Use ground venison, if preferred
- For the breakfast sausage, you can use elk, venison, or pork
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 610Total Fat: 38gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 309mgSodium: 1069mgCarbohydrates: 33gFiber: 2gSugar: 4gProtein: 33g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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