This one-pan cowboy-inspired breakfast skillet is packed with delicious chunks of bison steak. Made in a single frying pan, the flavors build on top of each other to create a sweet and savory way to start the day.
Not only is this skillet packed with protein – bison is a lean meat that is low-fat and low-calorie too – only one pan is needed to make this healthy breakfast that comes together in about an hour.
- 12 oz Great Range Premium Bison Stew Meat
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon salt
- 4 tablespoons sherry or white wine
- 2 tablespoons olive oil
- 3-4 cups fresh sweet potato - peeled & chopped into bite-size pieces
- 1 cup water
- 1/2 cup sweet bell pepper - diced
- 1/2 cup onion - chopped
- 1/2 cup salsa (pick your preferred level of spiciness) + more for topping
- 1-3 green onions - chopped to whites + more for topping
- 4 eggs - whisked
- 1/2 cup cheddar cheese - shredded + more for topping
- 1/4 cup sour cream + more for topping
- 1 avocado - peeled & chopped for topping
- 2-3 tablespoons cilantro - finely chopped for topping
In a cast iron skillet over medium-high heat, sear the bison stew meat until browned on all sides but still red in the middle – about 5-6minutes. Season with cayenne, cumin, and salt. Remove from the skillet and set aside (the bison should not be 100% cooked through, but that’s okay).
Deglaze the skillet with a splash of sherry, stirring while the liquid simmers to scrape up the browned bits on the bottom. When about 80%of the liquid has cooked off, pour in the olive oil.
Add the sweet potato to the skillet. Stir to coat evenly in the pan liquids, then sear for 2-3 minutes, until the sweet potatoes are just starting to brown. Then pour in the water so that it covers the sweet potatoes about halfway. Cover the skillet but allow it to vent while it simmers for 10-15 minutes. 95% of the liquid will have cooked off when it is ready.
Move the sweet potatoes to the edges of the skillet leaving the bottom of the pan exposed in the middle. Add in the sweet bell peppers, onion, salsa, and chopped green onion.
Return the bison meat to the skillet and stir it into the vegetable mix. Move the mix to the edges of the skillet to create a well in the center. Whisk the eggs and pour them into the middle of the pan.
Allow the eggs to cook in the middle for 1-2 minutes, then lightly stir to scramble the bottom, cook for 1-2 minutes and scramble again. Repeat until the eggs are mostly cooked and scrambled then gently fold the eggs into the rest of the skillet. Take care not to over-mix and mash up the potatoes extensively.
Sprinkle a layer of cheese over the top of the skillet. While the cheese melts, turn off the skillet and add salsa, sour green, green onion, avocado, and cilantro on top as desired. Serve warm and enjoy!