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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.

Prep Time20 minsCook Time10 minsTotal Time30 minsYields4 Servings

Ingredients

 1 lb ground bison
 ¾ tsp granulated garlic
 ¾ tsp chili powder
 ¾ tsp ground coriander
 ¾ tsp ground cumin
 ¾ tsp ground thyme
 Salt and pepper to taste
 1 small jalapeño, sliced
 ½ yellow onion, finely diced
 2 celery stalks, finely diced
 ¼ cup cilantro, minced
 2 vine-ripened tomatoes, diced
 1 lime, juiced
 8 large eggs, cracked and whisked together
 Avocado, sliced for garnish
 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 of your favorite Tortilla Chips

Directions

1

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.

2

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.

3

Combine tomatoes, jalapeño, onion, and celery into a mixing bowl. Stir in lime juice. Set aside.

4

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.

5

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.

6

Garnish with the sliced avocados and enjoy!

Ingredients

 1 lb ground bison
 ¾ tsp granulated garlic
 ¾ tsp chili powder
 ¾ tsp ground coriander
 ¾ tsp ground cumin
 ¾ tsp ground thyme
 Salt and pepper to taste
 1 small jalapeño, sliced
 ½ yellow onion, finely diced
 2 celery stalks, finely diced
 ¼ cup cilantro, minced
 2 vine-ripened tomatoes, diced
 1 lime, juiced
 8 large eggs, cracked and whisked together
 Avocado, sliced for garnish
 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 of your favorite Tortilla Chips

Directions

1

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.

2

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.

3

Combine tomatoes, jalapeño, onion, and celery into a mixing bowl. Stir in lime juice. Set aside.

4

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.

5

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.

6

Garnish with the sliced avocados and enjoy!

Bison Breakfast Nachos