A big breakfast always hits the spot after a long morning hunt. If you find yourself with some leftover venison steak and roasted potatoes, you have the makings for a fantastic meal to start the day.

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Some leftover deer steak and a few roasted potatoes provide the makings for a fantastic breakfast. Images by author

I use an iron skillet for this recipe, but you can also use a baking dish.

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An iron skillet makes the perfect cooking vessel for this one.

Cut the deer steak and potatoes into bite-sized pieces.

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Cut the steak and potatoes into bite-sized pieces.

I like to add roasted hatch green chili peppers to mine, but you can customize ingredients to fit your taste.

For a simple crust, use tortillas. I use a combination of sizes. Taco size (5-6 inch) works well for the sides, and larger, burrito size (8-9 inch) cover the top and bottom. Flour or corn, your choice, but if using corn, warm them first to make them more pliable.

Since the deer steak and potatoes are fully cooked, the prep for this one goes pretty quick. Add the vegetable oil to a skillet over medium heat. Add the diced onion and cook for five to seven minutes or until soft and translucent. Add the diced peppers.

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Sauté the diced peppers and onions until soft.

Next, add the diced steak and potatoes. Stir until everything is warmed through.

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Cook the leftover steak and potatoes until warmed through.

Line the edges of the skillet with the smaller tortillas. Overlap them so the skillet sides are completely covered. Lay one of the larger tortillas in the bottom of the skillet.

Fill the skillet with the meat and potato mixture. Pour over the beaten eggs.

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Fill the tortilla lined skillet with the steak and potato mixture and then pour over the eggs.

Top with shredded cheese.

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Lay one of the remaining large tortillas over the meat and egg mixture. Fold the tops of the side tortillas over the top, then add the remaining large tortilla.

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Cut the dish into wedges for serving.

Place in a 350 degree oven and bake for 45 minutes or until the eggs are fully set. Allow the dish to cool for a few minutes, then cut into wedges for serving.

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