HOME P.J.DUFFIN'S
BISON RECIPES
CHOOSE
GRASS-FED BISON
BISON MEAT
NUTRITIONAL FACTS
BISON
HISTORY
READING
RESOURCES
         Bison Breakfast Muffin

Bison Breakfast Muffin

Be sure to use a hearty home-style white bread for this recipe. Widely available commercial 'air' breads won't do the recipe justice. Sage is added to the meat to give the bison a sausage taste.

The muffins should be prepared the day before you plan to serve them.

This recipe makes enough for 9 people and any leftovers can be refrigerated or frozen for later use. (See reheating instructions below)
       Ingredients
10 to 12 slices of
1 tbsp
1/2 cup
1/2 lb
1/2 tsp
1/4 tsp
1 to 1 1/2 tsp
8
2-3 dashes of
1 cup
1 cup
12 oz
1 tbsp
home-style white bread cut 1/2 inch thick, crusts removed
olive oil
finely chopped shallots or Vidalia onion
ground bison
salt
ground black pepper
ground sage
large eggs
Tabasco (or to taste)
half and half cream
sour cream
grated Gruyere or old cheddar cheese
butter
       Directions

  • Leave bread slices out on an elevated rack for 12 to 18 hours so that they dry out completely.
  • Put olive oil in a saucepan. Over medium heat saute the shallots or onion until translucent, about 3 to 4 minutes.
  • Add ground bison to pan. Continue to cook and stir until bison is browned.
  • Blend in salt, pepper, and ground sage. Remove pan from stove and set aside.

  • Butter a 9x13 inch baking dish that is at least 2 1/2 inches deep. Put one layer of bread slices in the bottom of the dish.
  • If necessary, cut some slices smaller so gaps are minimal.
  • Sprinkle half of the cooked bison over the bread, then half of the grated cheese.
  • Repeat bread, bison, and cheese layers.
  • Crack eggs into a medium sized bowl and add Tabasco sauce.
  • Whisk to combine, then blend in half & half cream and sour cream.
  • Pour this mixture evenly over the baking dish contents.

  • Cover the baking dish with plastic wrap and refrigerate overnight.
  • The next morning remove the baking dish from the refrigerator.
  • Let stand at room temperature for about 30 minutes.
  • Remove plastic wrap.
  • Bake in a 325F oven for about 50 minutes, or until the top is browned and the muffin is pulling from the sides of the dish.
  • After removing from oven, allow the dish to stand for about 10 minutes before portioning into squares and serving.

  • TO REHEAT FROZEN LEFTOVERS

  • Thaw the frozen Bison Breakfast Muffin overnight in the refrigerator.
  • Reheat wrapped in foil, slightly open at the top, for 20 to 25 minutes at 275F.
  • Microwaving is not recommended.