These Venison Southwest Breakfast Burritos are a great meal prep breakfast to enjoy for work, camping or hunting! They are packed with protein, made with wholesome ingredients and taste absolutely delicious! A recipe that your later self will thank you for.

a breakfast burrito cut in half full of eggs, potatoes, meat and black beans

My husband loves when I make him breakfast burritos to keep stocked in the freezer. They make for such easy grab n go breakfast no matter what you are doing. Made with really healthy ingredients, they are so much tastier and better for you than grabbing fast food for breakfast!

For these Venison Southwest Breakfast Burritos, you start with some homemade tortillas. I use my sourdough tortilla recipe but you can make any tortillas you like. Then you roast some potatoes with spices like cumin and chili until tender and delicious. While those cook, you brown up some venison (or other wild game) with more spices, some onion, garlic, and black beans. Scramble up some eggs, then mix everything together and pile it onto the tortillas with sharp cheddar cheese.

I love prepping breakfast burritos for the freezer because they are a tasty way to incorporate your wild game into breakfast. You can as big of a batch as you like, and keep them on hand for the whole family to enjoy. A little bit of time in the kitchen now, for easy breakfast that you can feel good about feeding your family!

a bunch of breakfast burritos rolled up on a wood board

Tips for Making Perfect Venison Southwest Breakfast Burritos

You want to cut the potatoes fairly small. I like them about 1/2 an inch is size, keeping them easy to eat when stuffed into the burritos.
Depending on how egg heavy you want the burritos, you can use anywhere from 8-12 eggs.
When adding the salsa to the filling, you want to do just enough to get the flavor you want. If you add too much, it can add extra liquid and make the tortillas soggy once out of the freezer.

Venison Southwest Burrito Ingredients

Tortillas- Use any kind you like, homemade or store bought. You want full sized ones.

Ground Venison- This can be ground venison, moose, elk or beef.

Potatoes– Yukon Gold are my favourite for these as they have the perfect soft butter texture.

Eggs– Use anywhere from 8-12.

Black Beans– If you don’t care for beans you can omit and replace with some sautéed peppers.

Onion- White or yellow onion.

Cheddar Cheese– I like a nice old cheddar but use any you like.

Garlic- You can use fresh or garlic powder, but fresh is always better!

Salsa– Whatever brand is your favorite. It is best if it isn’t too runny of a salsa.

Spices– I like a blend of cumin, chili powder and some cayenne for a touch of heat.

Fresh Chives– Optional, but I love adding these for a bit of freshness.

a skillet of scrambled eggs, potato, black beans and ground meat

The Steps

Start by preheating your oven to 415F.
Take the diced potatoes and toss them with the olive oil and spices, then spread them onto a baking sheet.
Roast in the oven for about 20 minutes or until tender.
While the potatoes cook, brown the ground venison in a skillet with a tbsp of olive oil.
Once the meat has cooked for a couple minutes, add in the onion and garlic and continue to cook until the meat if cooked through.
Next, add in the salt, chili powder and smoked paprika, followed by the black beans. Stir, then remove from the heat.
Then, whisk together the eggs with a splash of milk and some salt and pepper. Scrambled in a pan until your desired consistency. Remove from the heat.
Once everything is done cooking, add the potatoes, meat mixture and scrambled eggs to a large bowl and stir in the salsa.
Take a tortilla, and sprinkle some cheese down the middle. Pile on a big scoop of the egg and meat mixture, add another little sprinkle of cheese and some fresh chives.
Wrap the buritto up tight, then wrap with plastic wrap. Repeat this until all of the filling has been used.
Take all the prepped burritos and store them in the freezer for up to 3 weeks.
Heat in a skillet, over or microwave before enjoying!

a tortilla topped with eggs, potatoes, meat, and cheese

a wood board topped with homemade breakfast burritos

If you give this recipe a try, leave a comment or recipe review below!

Looking for more delicious meal prep breakfast recipes to make?

https://cmbarndominium.com/healthy-meaty-cheesy-egg-bites/

https://cmbarndominium.com/easy-cheesy-venison-breakfast-bake/

https://cmbarndominium.com/the-best-easy-healthy-protein-bites/


			
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Venison Southwest Breakfast Burritos



				
				Yield: 
				7-8 burritos
			
	
						
				Prep Time: 
				30 minutes 
			
					
				Cook Time: 
				25 minutes 
			
					
				Total Time: 
				55 minutes 
			
			

		
			Hearty, flavorful breakfast burritos loaded with ground venison, potatoes, black bean, egg, cheese and bold spices. Perfect for breakfast on the go.
		
		
	
	
		
	
			

				
		Ingredients

											
									
						1 batch of sourdough tortillas					
									
						1 lb ground venison or other ground wild game meat					
									
						1/2 a white onion diced					
									
						2 cloves fresh minced garlic					
									
						1 tsp salt					
									
						1 tsp chili powder					
									
						1/2 tsp smoked paprika 					
									
						1 cup drained and rinsed black beans					
									
						8-12 eggs					
									
						2-3 cups shredded cheddar cheese					
									
						1 cup salsa					
									
						fresh chopped chives (optional)					
							
												For the Potatoes
						
									
						2 large Yukon gold potatoes diced into small cubes					
									
						2 tbsp olive oil					
									
						1 tsp each salt & pepper					
									
						1 tsp chili powder					
									
						1/2 tsp cumin					
									
						1/4 tsp cayenne (optional)					
							
			
		
		
		Instructions
		Start by preheating your oven to 415F. 
Take the diced potatoes and toss them with the olive oil and spices, then spread them onto a baking sheet. 
Roast in the oven for about 20 minutes or until tender. 
While the potatoes cook, brown the ground venison in a skillet with a tbsp of olive oil. 
Once the meat has cooked for a couple minutes, add in the onion and garlic and continue to cook until the meat if cooked through. 
Next, add in the salt, chili powder and smoked paprika, followed by the black beans. Stir, then remove from the heat. 
Then, whisk together the eggs with a spladh of milk and some salt and pepper. Scrambled in a pan until your desired consistency. Remove from the heat. 
Once everything is done cooking, add the potatoes, meat mixture and scrambled eggs to a large bowl and stir in the salsa. 
Take a tortilla, and sprinkle some cheese down the middle. Pile on a big scoop of the egg and meat mixture, add another little sprinkle of cheese and some fresh chives. 
Wrap the buritto up tight, then wrap with plastic wrap. Repeat this until all of the filling has been used. 
Take all the prepped burritos and store them in the freezer for up to 3 weeks. 
Heat in a skillet, over or microwave before enjoying!
	
	
		Notes
		
			
* You can double or triple this recipe if you have lots of people to feed. 
* If you don't hunt you can use ground beef or ground turkey. 

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Breakfast

Venison Southwest Breakfast Burritos

Tips for Making Perfect Venison Southwest Breakfast Burritos

Venison Southwest Burrito Ingredients

The Steps