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Nutrition Facts
Serving Size 302 g
(Approx. 4 Servings)
Amount Per Serving
Calories 680 Calories From Fat 480
% Daily Value*
Total Fat 54 g 83%
Saturated Fat 18 g 90%
Trans Fat 1.0 g
Cholesterol 920 mg 307%
Sodium 1220 mg 51%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 51 g
Vitamin A 35% Iron 0%
Vitamin C 30% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bacon and Venison Scramble
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

10 Wright Brand Naturally Hickory Smoked Bacon
3/4 cup(s) venison sausage, uncooked
2 Poblano peppers, seeded & diced
8 eggs, beaten
1/2 yellow onion
3/4 cup(s) shredded cheddar cheese
2 Tbsp scallions, thinly sliced
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Instructions

1
Heat up a non-stick or cast iron skillet to medium heat. Gently place Wright Brand Naturally Hickory Smoked Bacon in the pan and cook until brown and crispy.
2
Remove bacon from pan and place onto paper towel to drain excess grease. Set aside.
3
In the same pan, add the venison sausage. Fully cook until brown. Once cooked, place sausage on paper towel to drain excess grease.
4
Your skillet should be pretty hot by now. Add onions and peppers and cook until onions have become translucent. The veggies will soak up some of those bacon and venison flavors left behind in the pan.
5
Add the bacon and sausage back into the pan, breaking the bacon as you stir all ingredients together.
6
Add eggs and stir periodically until eggs have cooked.
7
Add half the cheddar cheese and half the scallions over the top. Once the cheese melts, it’s done.
8
Serve four even portions of scramble. Top with the remaining cheese and scallions.

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