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!

• 1 lb ground bison

• 1/2 cup chopped onions

• 1 tsp ground cumin

• 1/2 tsp salt

• 1/4 tsp ground coriander

• 1/6 tsp cayenne pepper

• 2 tbsp water

• 6 eggs

• 1/4 cup milk

• 12 corn taco shells or 6-inch corn tortillas, heated according to package

• 3/4 cup shredded cheddar cheese

• 1 cup diced fresh pineapple

• 1/3 cup diced red pepper

• 1/4 cup chopped red onion

• 2 tbsp chopped fresh cilantro

• 2 tbsp lime juice

• 1 fresh jalapeño chile pepper, seeded and finely chopped (optional)

• 1/4 tsp salt

GROUND BISON BREAKFAST TACOS

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

PINEAPPLE SALSA

1. 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.