Simple Gourmet: Venison Sausage French Toast Bake

A cast iron skillet filled with egg and bread french toast bake with blueberries. — Simple, sweet, salty: Venison sausage French Toast Bake is a perfect meal.

Estimated reading time: 4 minutes

Venison sausage, fluffy eggs, and toasty bread: It’s a match made in heaven. My kids eat this up, and my wife loves it, too. It’s simple to make and a great use of your venison sausage.

You can make it at home in the oven, and you can use a Dutch oven in camp. It takes minutes to prepare and it bakes in around 20 minutes. Venison sausage French toast bake will be a hit any place you serve it.

What You Need For The French Toast
- Basics
- Add Ons
What You Do
The Finished Venison French Toast

With a dozen eggs and 9 to 12 slices of bread (use cinnamon bread if you’ve got it) it will fill a 12″ skillet nicely and serve 6 to 8 people. Adjust the amounts for your pan size and number of people. You can’t make it wrong. Add blueberries, as I did here, or other tasty inclusions.

A wooden counter with venison sausage and eggs from homegrown chickens — Extra credit for using neighborhood-grown eggs.

What You Need For The French Toast

Basics

1 to 2 pounds of raw Venison Sausage; use pork breakfast sausage in a pinch
12 eggs
9 to 12 pieces of bread, chopped or torn into bite-size pieces
12″ cast iron skillet
Mixing bowl

Ingredients in a bowl for venison sausage french toast — Whip the eggs then add the bread and berries and gently coat with the eggs. The bread soaks up the eggs.

Add Ons

1 teaspoon Vanilla extract
1 Tablespoon cinnamon
1 Cup fresh or frozen berries
1/3 chocolate chips (maybe more)
Maple syrup for serving
Sausage is often salty enough, but you may want to add a little salt to the eggs

Venison sausage in a frying pan — Press the raw sausage evenly into the pan.

What You Do

Preheat the oven to 400°F. Cut or break the break into bite-sized pieces; I like to use the kitchen knife rather than breaking so it doesn’t get mashed. Next, crack the eggs into a large mixing bowl. You’ll add the bread to the bowl later, too, so make sure it’s large enough. Now, use a whisk to beat the eggs for a couple of minutes. The goal is to make the eggs more fluffy, not to make meringue.

If you’re adding vanilla and cinnamon, this is a good time to do it. Blend it into the eggs with the whisk. Add the bread to the bowl and use a wooden spoon to gently mix it up. Ensure the bread is coated, but don’t mash it up. Now add your berries or other goodies and blend them in.

Put the raw sausage into the skillet and do mash it up. Use a wooden spoon to spread it evenly all over the pan. Pour the egg mixture onto the sausage and put the pan in the oven. Bake for 18 to 25 minutes.

The Finished Venison French Toast

There will be bubbly juices in the pan because of the sausage, but that doesn’t mean it is not cooked. You’ll know it’s done when the eggs are firm and the bread may begin to brown. Take care not to overcook the eggs. Use a meat thermometer to ensure the sausage reaches 160°F.

Breakfast meal on glass plate with knife and maple syrup

Serve it hot with syrup, powdered sugar, whipped cream, or your favorite pancake/crepe toppings. Don’t expect leftovers.