Venison Breakfast Pie

Start with a 1 1/2 lbs. of ground venison sausage.

Melt a 1/4 stick of butter and brown venison and set aside.

In another bowl mix 4 xtra large eggs with a 1 cup of light cream. Set aside.

In the same frying pan saute your onions and mushrooms with a 1/4 stick of butter. Add 1/2 cup of diced tomatoes and stir for two minutes.

Saute the venison and tomatoes, then mix with the onions and mushrooms in a large bowl.

Then add egg and light cream mixture and stir.

Add 1/2 pound of shredded four cheese Mexican mix and Blend well.

Pour mixture in to each 9" shell.

Make sure you evenly distribute the filling.

Bake for 20 min at 375 degrees. Remove from oven and check crust, if golden brown (see below)........

Wrap a small piece of tin foil around crust area and bake the pie for another 10 min. to keep the crust from burning.

Make's 2 and can be frozen for another day.

Enjoy!