At least once a month, I make some sort of variation on my famous breakfast bowls, and this month’s meal prep was no exception. With southwest inspired flavors like turmeric, cumin, and paprika – and topped with the best meat the west has to offer: bison – these bowls have quickly become my go-to recipe for breakfast.
As a twist on steak and eggs, bison makes a perfect replacement for the traditional beef steak. Not only is bison leaner than beef, it’s lower in cholesterol, calories and sodium, making it the healthier way to start off your morning.
Because bison is so lean, it actually cooks much quicker than beef steak. I quickly seared mine for 2-3 minutes, rotating ninety degrees in the middle, on each side. This method achieves perfect grill lines and a nice, juicy and rare bison ribeye.
For optimal flavor, bison is best served rare to medium rare, or at about 110 F to 129 F, which is much cooler than rare beef steak (130 F to 135 F).
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.
What’s your favorite ‘grab and go’ breakfast? Let me know 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.
Bison Breakfast Bowls | Great Range Brand Bison
- 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
- Wash and chop the potatoes. Prep the onions, tomatoes, red pepper, 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, turmeric, 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, peppers, 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.