Deer Tenderloin and Green Chile Breakfast Burritos
Don’t let breakfast in the name fool you, we eat them for lunch and dinner, too.
PREP TIME
COOK TIME
5-7
SERVES
EASY
DIFFICULTY
INGREDIENTS
1-2 pounds leftover grilled venison backstrap or tenderloin, diced into bite-sized chunks
10 large eggs, beaten
1 bag frozen Potatoes O’Brien
2 cups diced roasted Hatch green chile (or any amount of your favorite pepper)
1 cup shredded cheddar
10 fresh flour tortillas
Butter
4 slices bacon, diced
½ large yellow onion, diced
COOKING INSTRUCTIONS
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