Bison Breakfast Burritos
Rise and shine to a revolution in your morning routine with these bison steak breakfast burritos. These aren’t your average grab-and-go meals; they’re a powerhouse of nutrition that comes wrapped in convenience and incredible flavor. We’re talking about the majestic bison, an animal that roams the open plains and provides a meat that’s not only leaner but richer in protein compared to traditional beef.
The sweet heat of jalapenos and onions coupled is with protein-packed scrambled eggs and bundled up in a warm tortilla, these burritos are a testament to starting your day right. Whether you’re gearing up for a busy day or simply looking to enjoy a satisfying, health-forward breakfast, these burritos are a smart choice.
Quick to make, easy to take, and delightfully delicious — embrace the cowboy lifestyle and make your mornings effortlessly epic.
Bison Breakfast Burritos
Ingredients
- 2 Great Range Premium Bison Strip Loin Steaks
- 6 tablespoons butter
- salt and pepper - to taste
- 1 cup onion - diced
- 1 cup red pepper - diced
- 1/2 cup tomato - diced
- 2 tablespoons garlic - minced
- 1-2 jalapeños - seeds removed and diced
- 1-2 green onions (including the white part) - chopped
- 6-8 eggs
- 6 hashbrown patties - cooked
- 6 flour tortillas
- sour cream, salsa, pepperjack cheese - optional for topping
Instructions
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Melt 2-3 tablespoons of butter in a skillet over high heat. Season the bison steaks on both sides with salt and pepper. Sear the steaks for 3-4 minutes per side, until rare (125°F) to medium-rare (135°F) or cook to your desired doneness (145°F for medium, 160°F for well done). Remove the steaks from the skillet and set aside to rest for 10 minutes. Wipe the skillet clean.
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Add 1 tablespoon of butter to the skillet and melt until frothy. Add the onion, red pepper, jalapeño, and tomato. Sauté until the onions are tender and the tomato has released most of its moisture, about 10 minutes. Stir in the garlic and green onion. Sauté until the garlic is fragrant and the green onion has brightened in color, about 3-5 minutes. Remove from the skillet and place in a bowl to cool slightly. Wipe the skillet clean.
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Add the remaining butter to the skillet and melt. Whisk the eggs until frothy in a small bowl, then pour into the skillet. Reduce the heat to medium and whisk every few seconds until the eggs are scrambled and slightly glossy, about 2-3 minutes. Set aside in a bowl to cool slightly.
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Bake or fry the hashbrowns according to the package instructions.
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Heat the tortillas in the microwave for 30-45 seconds to make them more pliable.
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To assemble the burritos, start with a warm tortilla. Add pepperjack cheese if desired, then a hot hashbrown followed by the steak, veggie medley, eggs, and any additional toppings like salsa and sour cream. Tightly roll the burrito, tucking in the edges to seal in the filling.
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Serve warm immediately, or wrap tightly in foil and store in the fridge for grab-and-go breakfasts for up to one week. To reheat, place the foil-wrapped burrito in an oven or toaster oven at 400°F for 8-10 minutes or until heated through. Enjoy!
Recipe Notes
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