Bison Council

Bison Recipes

Bison Breakfast Tacos with Pineapple Salsa

Wake up to new kind of breakfast. Instead of plain scrambled eggs, create these unforgettable spicy-sweet breakfast tacos. You have to experience bison topped with pineapple and jalapenos!

Bison Breakfast Tacos with Pineapple Salsa
Prep Time:
15 Minutes
Cook Time:
10 Minutes


  • 1 pound ground bison
  • 1/2 cup chopped onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 tablespoons water
  • 6 eggs
  • 1/4 cup milk
  • 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
  • 3/4 cup shredded cheddar cheese
  • 1 cup diced fresh pineapple
  • 1/3 cup diced red bell pepper
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 fresh jalapeño chile pepper, seeded and finely chopped (optional)
  • 1/4 teaspoon salt


Ground Bison Breakfast Tacos

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  3. 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.
  4. 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.
  5. Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.

Pineapple Salsa

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  3. Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeño pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.