Bison Scramble Recipe

Prepare ingredients

Crack the 2 eggs into a small bowl, season with 1/8 tsp salt and a pinch of black pepper, and beat lightly with a fork. Shred 1 oz jack cheese and set aside. Rinse and roughly chop 1 cup spinach, dice tomato, bell pepper and onion, slice mushrooms, and mince garlic.

Cook the bison

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon butter or olive oil. When hot, add 4 oz lean ground bison and break it up with a spatula. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 3–4 minutes until browned and no longer pink. Use a slotted spoon to move the cooked bison to one side of the pan (or transfer to a small plate) leaving fat in the pan for vegetables.

Sauté vegetables

If needed, add up to 1/2 teaspoon oil to the pan. Add diced onion, bell pepper and sliced mushrooms to the hot pan. Sauté over medium heat for 3–4 minutes until softened and starting to brown. Add 1/2 tsp minced garlic and cook 20–30 seconds until fragrant. Stir in diced tomato and chopped spinach and cook another 1–2 minutes until spinach wilts. Return the browned bison to the pan and mix with vegetables. Taste and adjust seasoning with remaining salt and pepper.

Scramble eggs with mixture

Reduce heat to medium-low. Push the meat-vegetable mixture to one side of the skillet. Add the beaten eggs to the cleared side and let them sit 10 seconds, then gently scramble with a spatula, folding occasionally until eggs are mostly set but still moist (about 30–60 seconds). Fold the eggs into the bison-vegetable mixture and sprinkle 1 oz shredded jack cheese on top. Cover pan briefly (30 seconds) to melt cheese. Stir to combine and remove from heat. Garnish with chopped parsley or chives if using.

While the scramble cooks, heat a separate nonstick skillet over medium-high. Add 1 tablespoon butter or oil and spread to coat. Add 1 cup shredded or frozen hash browns in an even layer. Press gently with a spatula and cook without stirring for 3–4 minutes until the underside is golden brown. Flip or fold in sections and cook another 3–4 minutes until crisp and cooked through. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm until serving.

Toast 2 slices of bread to your preferred doneness. Spread each slice with 1/2 tsp butter while warm.

Divide the bison scramble onto a plate alongside the hash browns and buttered toast. Serve immediately while hot. Offer hot sauce or ketchup on the side if desired.