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Bison Breakfast Nachos
When the old fried eggs and toast are getting a little old, try this. This is great for brunch or for people who just want something a little different for breakfast.
- Chef Forrest
- Servings:
- 4
- Serving Size:
- 17.5 oz (495g)
- Prep Time:
- 20 min
- Total Cooking Time:
- 10 min
Ingredients:
- 1 lb. High Plains Ground Bison
- ¾ teaspoon granulated garlic
- ¾ teaspoon chili powder
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cumin
- ¾ teaspoon ground thyme
- salt and pepper to taste2 vine-ripened tomatoes, diced
- 1 small jalapeño, sliced
- ½ yellow onion, finely diced
- 2 celery stalks, finely diced
- ¼ cup minced cilantro
- juice from 1 lime
- 8 large eggs cracked and whisked together
- 6 oz. shredded Cotilla cheese, a mature grating cheese originally from Jalisco and Morelia Mexico. (You can use Colby cheese if unable to find Cotilla)
- 1 bag your favorite Tortilla Chips
- avocado, sliced for garnish
Cooking Instructions:
1. Season ground bison with garlic, chili powder, coriander, cumin, thyme and salt and pepper. Cook over medium-high heat until the meat has crumbled and cooked throughout, about 5-8 minutes.2. Combine tomatoes, jalapeno, onion and celery into a mixing bowl. Stir in lime juice. Set aside.
3. Add whisked eggs to a non stick skillet and cook on medium-high heat until they are just about done, but still a little sloppy. Turn off stove and sprinkle cheese over the top of the eggs evenly and stir just until the cheese starts to melt. Remove from stove.
Assemble the plate in layers. Start with a handful of your favorite tortilla chips then add a spoonful of the seasoned ground bison, top with the scrambled eggs and cheese and finish with the vegetable topping.
Garnish with the sliced avocados and enjoy!
Chef’s Tip: You can replace the chili powder, garlic, coriander, cumin and thyme with a packet of taco mix to save time, however, the sodium will be much higher.
