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Bison Breakfast Nachos

Source: High Plains Bison
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  Makes 4 servings
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. - Chef Forrest
1 pound High Plains Ground Bison
3/4 teaspoon granulated garlic
3/4 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground thyme
Salt and pepper to taste
(You can make this step easier by using a packet of taco seasoning instead of measuring, and buying all of the above seasonings…but the sodium is very high.)

2 vine-ripened tomatoes, diced
1 small jalapeño, sliced
1/2 yellow onion, finely diced
2 celery stalks, finely diced
1/4 cup minced cilantro
Juice from 1 lime
8 large eggs cracked and whisked together
6 ounces shredded Cotilla cheese, a mature grating cheese originally from Jalisco and Morelia Mexico. (You can use Colby cheese if unable to find Cotilla)
1 bag your favorite Tortilla Chips
Avocado, sliced for garnish
Bison Breakfast Nachos Recipe at
Season ground bison with garlic, chili powder, coriander, cumin, thyme and salt and pepper. Cook over medium-high heat until the meat has crumbled and cooked throughout, about 5-8 minutes.

Combine tomatoes, jalapeno, 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!

Recipe reprinted by permission of High Plains Bison. All rights reserved.
Date Added: 10/21/2009
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 1090
Fat. Total: 73g
Fiber: 6g
Carbohydrates, Total: 56g
Sodium: 1230mg
% Cal. from Fat: 60%
Cholesterol: 480mg
Protein: 47g
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