Venison and Egg Breakfast Wraps

Instructions

1. 1

   In a large skillet over medium heat, cook the ground venison until browned and fully cooked, about 8-10 minutes. Drain any excess fat.

2. 2

   In a separate bowl, beat the eggs with the salt and ground pepper.

3. 3

   Pour the egg mixture into the skillet with the venison and cook, stirring frequently, until the eggs are fully cooked and scrambled, about 3-5 minutes.

4. 4

   Warm the tortillas in a microwave or on a skillet for a few seconds until pliable.

5. 5

   Divide the venison and egg mixture evenly among the tortillas.

6. 6

   Roll up each tortilla to form a wrap.

7. 7

   Serve immediately and enjoy your Venison and Egg Breakfast Wraps.