Bison Breakfast Bowls
There is a lot to love about a good breakfast, especially when it is loaded with bison! Felicia, The Starving Chef, packed these breakfast bowls with everything you could want to start the day: seasoned Great Range Bison, crispy potatoes, eggs, fresh vegetables, and plenty of toppings.
Every layer adds something different, making it the kind of breakfast that works great for a slow weekend morning or meal prep during a busy week.
Bison works especially well in breakfast recipes because it brings rich flavor without overpowering the rest of the ingredients. Combined with the eggs, potatoes, and fresh toppings, these breakfast bowls come together into a meal that feels balanced, filling, and packed with flavor from start to finish.
Bison Breakfast Bowls
Ingredients
- 10 oz (2) Great Range Bison Ribeyes
- 6 cups potatoes - cubed
- 3 tablespoons butter
- 3 tablespoons cumin
- 2 tablespoons paprika
- 3 tablespoons cayenne pepper
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 cup red onion - chopped
- 1/2 cup tomatoes - chopped
- 1/4 cup garlic - minced
- 8 eggs
- 1/3 cup milk
- 1 cup Monterey jack cheese - shredded
- salt & pepper - to taste
Instructions
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Wash and chop the potatoes. Prep the onions, tomatoes, red pepper, and garlic.
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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.
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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.
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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.
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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.
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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.
Recipe Notes
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