[This post is made possible by The Honest Bison. They provided me with the bison to create this recipe. Thank you for keeping The Kitcheneer in the kitchen!]
Aaaannnndddd I have officially joined the breakfast burrito band wagon.
Well, the breakfast burrito bowl band wagon.
And I can't believe it's taken me this long to share a breakfast burrito bowls here on the blog! I love them and usually make little breakfast burritos on the weekends with Stupid Easy Paleo's tortilla recipe. YUM. Usually these consist of: scrambled eggs, diced pepper and onion, and a LOT of cilantro and hot sauce.
And burritos have pretty much been a part of my life since as long as I can remember. Growing up, we always had a taco/burrito night. Usually it came from the box and I would usually request the soft tortilla. Since I wasn't much of a veggie eater back then, it was usually just ground beef and cheese in the wrap. Pretty bland huh?
Now? I can't imagine a good burrito bowl without some peppers, onions, cilantro, and a slices of avocado on top! And sometimes some pineapple or mango for a tropical twist.
But since The Kitcheneer has partnered with The Honest Bison, I had this great package of goodies to play with. I saw the ground bison sausage and knew exactly what I wanted to do with it. And since Cinco de Mayo is quickly approaching what better way to start the day than beginning the day with this burrito bowl???? MEXICAN FLAVORS ALL DAAAAAYYYYY LONG! Hell yeah!
These bowls start off with a simple sweet potato hash which consists of diced sweet potatoes, red onion, bell peppers, and jalapeno peppers. All are roasted on one sheet (hello easy clean up!) and then I cooked the eggs and sausage while the veggies roasted.
Now, the rest of this recipe really starts to fall into place. I broke apart the sausage into crumbles in a hot skillet and seasoned it with a little spice (you know I like spicy!) and decided to fry some eggs. Because who doesn't love a nice runny egg yolk?
The flavor of this bison sausage is simply amazing. Like the combination of the existing seasoning within the sausage like fennel, paprika, and nutmeg in combination with some cayenne pepper and some chopped chipotle peppers, onion, and sweet peppers? SO GOOD.
To finish these bad boys up, I topped them with a little diced tomato, avocado, and more cilantro. I served this with some OJ and fresh strawberries from the farmer's market. Brunch is served!
And even though these are "breakfast burrito bowls" I am pretty postive they will be just as delicious for any time of day.
I also think your Cinco de Mayo needs to start with these and maybe it would be a great way to spice up Mother's Day brunch too???