Tacos for Breakfast: Ground Bison and Pineapple Salsa

Ingredients 0/16

Step 1

Cook the ground bison and chopped onion in a large skillet over medium heat. Keep stirring until the meat is nicely browned and the onion has softened. Drain any excess fat from the pan. Then, add the cumin, salt, coriander, cayenne pepper, and a splash of water. Give it a good stir and let it cook for a couple more minutes so the flavors blend.

Step 2

In a separate bowl, whisk together the eggs and milk. Pour this egg mixture into the skillet with the bison. As the eggs start to set around the edges, gently run a spatula along the sides to lift the cooked parts and let the uncooked egg flow underneath. Keep doing this for about two minutes, or until the eggs are almost fully cooked but still a little soft.

Step 3

While the eggs finish cooking, mix up the pineapple salsa by combining pineapple chunks, diced bell pepper, onion, chopped cilantro, lime juice, and a pinch of salt in a bowl. If you like a bit of heat, add some chopped jalapeño.

Step 4

Once the eggs and meat are ready, spoon the mixture evenly into your taco shells. Sprinkle with cheese, then serve with the fresh pineapple salsa on the side. Enjoy!