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What’s Up, Hungry People

At least once a month, I find myself whipping up some variation of my renowned breakfast bowls, and this month’s meal prep did not disappoint. Infused with southwest-inspired flavors such as turmeric, cumin, and paprika, and crowned with the premier protein of the west, bison, these bowls have swiftly ascended to the top of my breakfast recipe list.

Swapping out the conventional steak for bison in a creative take on steak and eggs, bison stands out as an impeccable alternative. Its benefits are manifold: bison is not only leaner than beef but also boasts lower levels of cholesterol, calories, and sodium. This makes it a stellar choice for those looking to kickstart their day on a healthier note.

Thanks to Great Range Bison for sponsoring this post. More about their bison meats at the end!

Here’s What You Need

Bison ribeye steaks: Provides lean, flavorful protein with fewer calories and fat than beef.
Potatoes: The base for the breakfast bowls, offering texture and substance.
Butter: Adds richness and aids in browning and flavor development of potatoes.
Cumin: Imparts a warm, earthy taste with a hint of citrus to the dish.
Paprika: Gives a sweet and smoky flavor, enhancing the overall taste profile.
Cayenne pepper: Adds a spicy kick, balancing the flavors with heat.
Pepper: Used for seasoning, adds a sharp and pungent flavor.
Salt: Enhances the flavors of the other ingredients.
Red onion: Adds a mild, slightly sweet flavor and crunch.
Tomato: Provides acidity and moisture, balancing the richness of the eggs and cheese.
Garlic: Offers a strong, aromatic flavor foundation to the dish.
Eggs: Contribute to the dish’s protein content and bind the ingredients together.
Milk: Used to create fluffy, soft scrambled eggs.
Monterey Jack cheese: Adds creamy texture and a mild, slightly sweet flavor.
Olive oil: Used for greasing the grill pan to prevent sticking and ensure even cooking.

Let’s Cook

Due to its lean composition, bison cooks significantly faster than your typical beef steak. I opt for a quick sear of 2-3 minutes on each side, making a point to rotate it ninety degrees halfway through for those picture-perfect grill marks. The result? A succulent, juicy bison ribeye that’s rare and bursting with flavor.

For those aiming to capture the essence of bison’s flavor, it’s recommended to serve it rare to medium-rare, specifically between 110°F to 129°F. This is slightly cooler than the rare beef steak temperature range of 130°F to 135°F, catering to bison’s unique texture and taste profile.

I layered my bowls with southwest seasoned home fries, scrambled eggs, Monterey Jack cheese, and strips of bison ribeye on top. Usually, between my boyfriend and I, we can eat all twelve bowls in about a week. Any we have leftover, we freeze to reheat again later. To reheat your breakfast bowls, microwave for about a minute and a half.

Bison Breakfast Bowl Tips

Choosing your bison: Opt for high-quality, Great Range Brand Bison for the best flavor and tenderness. Look for steaks with a rich red color and minimal marbling. Because bison is naturally leaner than beef, its flavor and texture are distinct. These steaks cook quickly due to their low fat content, making them perfect for a fast, nutritious breakfast.
Cooking bison to perfection: Given its lean nature, bison steak should be watched closely during cooking to avoid overcooking. A rare to medium-rare doneness is ideal to keep the meat tender and juicy. Letting the steak rest before slicing is crucial for retaining its juices.
Achieving crispy potatoes: The key to perfect home fries is starting with a hot pan and plenty of butter. Don’t skimp on the seasoning; the combination of cumin, paprika, and cayenne pepper provides a vibrant flavor profile. Stirring occasionally allows the potatoes to crisp up on all sides without burning.
Scrambling eggs: For light and fluffy scrambled eggs, whisk the eggs thoroughly with milk before cooking. Use low to medium heat and continuous stirring to ensure they cook evenly and remain tender.
Storage and reheating: These bowls are a fantastic make-ahead breakfast option. Ensure they are cooled to room temperature before covering and refrigerating or freezing. Reheating in the microwave for a quick breakfast option ensures your meal is as delicious as when freshly made, with the added cheese melting over the warm ingredients for an extra touch of indulgence.

I’m always on the lookout for new ‘grab and go’ breakfast ideas, so if you’ve got a favorite, drop it in the comments below!

This post contains sponsored content.

A special thanks for Great Range Brand Bison for sponsoring this delicious recipe!

Visit GreatRangeBison.com for more information about cooking with bison and where you can find their products in a store near you.

Like Great Range Brand Bison on Facebook!

Bison Breakfast Bowls | Great Range Brand Bison

The Starving Chef

Savor the lean and flavorful bison ribeye paired with seasoned home fries, eggs, and Monterey Jack cheese in these hearty breakfast bowls.

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Prep Time 40

Cook Time 40

Total Time 1 20

Course Breakfast, Meal Prep, Sponsored

Cuisine Bison, Eggs, To Go

Servings

Equipment

Ingredients

2 10 oz bison ribeye steaks Great Range Brand Bison
6 cups potatoes cubed
3 tablespoons butter
3 tablespoons cumin
2 tablespoons paprika
3 teaspoons cayenne pepper
1 teaspoon pepper + more to taste
1 teaspoon salt + more to taste
1 cup red onion chopped
½ cup tomato chopped
¼ cup garlic minced
8 eggs
⅓ cup milk
1 cup Monterey jack cheese shredded

Instructions

Wash and chop the potatoes. Prep the onions, tomatoes, 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, cayenne pepper, 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, 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.