Ground Bison Breakfast Tacos with Pineapple Salsa

Ground Bison Breakfast Tacos with Pineapple Salsa

by Flavie Meunier 1 year ago
4 (2)
10 minutes
369.3 kcal
26.7 g carbs
Description

Lots of spices in this ground bison and egg omelet make for a great taco filling, and the pineapple salsa with fresh cilantro is the perfect topping.

Ingredients
  • 1 pound ground bison
  • ½ cup chopped onion
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper, or more to taste
  • 2 tablespoons water
  • 6 eggs
  • ¼ cup milk
  • 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
  • ¾ cup shredded Cheddar cheese
  • 1 cup diced fresh pineapple
  • ⅓ cup diced red bell pepper
  • ¼ cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 fresh jalapeno chile pepper, seeded and finely chopped
  • ¼ teaspoon salt
Directions
  1. 1. Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
  2. 2. Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
  3. 3. Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
  4. 4. Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.
Nutrition Facts
serving: 6 servings
calories: 369.3 kcal
carbohydrates: 26.7 g
protein: 26.3 g
saturated fat: 6.4 g
cholesterol: 240.3 mg
sodium: 598.9 mg
fiber: 2.5 g
sugar: 5.4 g