Wash and chop the potatoes. Prep the onions, tomatoes, red pepper, and garlic.

In a large skillet over medium high heat, add the butter and melt until frothy, then add the potatoes. Stir the potatoes until all are covered with butter, then season with cumin, paprika, turmeric, salt and pepper. Mix until combined, then cover the potatoes and continue to cook for 20-30 minutes, stirring occasionally.

Grease a grill pan with olive oil. Heat until the oil is smoking then add the bison ribeye steaks onto the grill pan. Sear for 2-3 minutes, rotating ninety degrees after about ninety seconds, then flip and repeat on the other side. The bison's internal temperature should be 110 F - 129 F for a rare to medium rare ribeye. Let rest for 10-15 minutes. Cut into strips.

Remove the lid from the potatoes. Add the red onions, tomatoes, peppers, and garlic. Stir until combined and cook for about ten minutes, stirring occasionally.

While the potatoes finish cooking, whisk the eggs and milk together. In a small skillet over medium heat, scramble the eggs until they are no longer runny, then remove from the heat.

Spoon the cooked potatoes into individual ramekins or similar bowls. Add a few tablespoons of eggs to each bowl, followed by Monterey Jack cheese and the strips of bison ribeye. Cover and store for up to a week in the fridge, or freeze and eat within six months. To reheat: microwave individual bowls for 1:30-2 minutes.