HIGH PLAINS BISON BREAKFAST NACHOS

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.

• 1 lb ground High Plains Bison

• 3/4 tsp granulated garlic

• 3/4 tsp chili powder

• 3/4 tsp ground coriander

• 3/4 tsp ground cumin

• 3/4 tsp ground thyme

• Salt and pepper to taste

• 1 small jalapeño, sliced

• 1/2 yellow onion, finely diced

• 2 celery stalks, finely diced

• 1/4 cup cilantro, minced

• 2 vine-ripened tomatoes, diced

• 1 lime, juiced

• 8 large eggs, cracked and whisked together

• Avocado, sliced for garnish

• 6 oz shredded Cotilla cheese (You can use Colby cheese if unable to find Cotilla)

• 1 bag of your favorite Tortilla Chips

1. Chef’s Tip: You can replace the chili powder, garlic, coriander, cumin and thyme with a packet of taco mix to save time; however, the sodium will be much higher.

2. Season ground bison with garlic, chili powder, coriander, cumin, thyme, and salt and pepper. Cook over medium-high heat, until the bison has crumbled, and cooked throughout, about 5-8 minutes.

3. Combine tomatoes, jalapeño, onion, and celery into a mixing bowl. Stir in lime juice. Set aside.

4. 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.

5. 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.

6. Garnish with the sliced avocados and enjoy!