High Plains Bison Breakfast Nachos
High Plains Bison Breakfast Nachos
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.
- 1 lb ground High Plains Bison
- 3/4 tsp granulated garlic
- 3/4 tsp chili powder
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 3/4 tsp ground thyme
- Salt and pepper to taste
- 1 small jalapeño, sliced
- 1/2 yellow onion, finely diced
- 2 celery stalks, finely diced
- 1/4 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 (You can use Colby cheese if unable to find Cotilla)
- 1 bag of your favorite Tortilla Chips
- 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.
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Season ground bison with garlic, chili powder, coriander, cumin, thyme, and salt and pepper. Cook over medium-high heat, until the bison has crumbled, and cooked throughout, about 5-8 minutes.
- Combine tomatoes, jalapeño, onion, and celery into a mixing bowl. Stir in lime juice. Set aside.
- 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.
- 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.
- Garnish with the sliced avocados and enjoy!
