Bacon and Venison Scramble

Dish type
Ready in
30 minutes


  • 10 slices Wright® Brand Naturally Hickory Smoked Bacon
  • 3/4 cup venison sausage, raw
  • 1/2 yellow onion
  • 2 poblano peppers, seeded and diced
  • 8 eggs, beaten
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons scallions, thinly sliced


Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
  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. Have a taste if you like.
  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. …but that doesn’t mean we don’t need the bacon and sausage. Add them 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.