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Bison Breakfast Burritos

Bison for breakfast? You heared that right! Start your day with a filling breakfast burrito. This breakfast is loaded with lean, Force of Nature ground bison, roasted sweet potatoes and scrambled eggs.

Why You’ll Love this Recipe

  • You can use Force of Nature’s 100% grass-fed, grass-finished Ground Bison or Bison + Beef Breakfast Sausage. I opted for the ground bison for this recipe.
  • Soft, roasted sweet potatoes complement the flavors of the Adobo-seasoned bison and classic burrito toppings like fresh salsa and guacamole.
  • Perfect for on-the-go mornings, or feeding a crowd, these burritos can even be made ahead and frozen; wrapped in foil and stored in a gallon-sized bag.

Bison Breakfast Burritos
Bison Breakfast Burritos
Cook time:
Prep time:
Total time:



  • 2 large sweet potatoes, peeled and diced
  • 5 Tbsp. Heinen's olive oil
  • 1 lb. Force of Nature ground bison
  • 4 tsp. Heinen's Adobo seasoning
  • 12 large Heinen's cage free eggs, whisked
  • 6 large burrito shells
  • Heinen's guacamole
  • Sour Cream
  • Heinen's salsa
  • Heinen's Mexican four cheese blend
  • Cilantro, for garnish (optional)


  1. Preheat the oven to 400°F.
  2. Peel and dice the sweet potatoes into bite-size pieces. Add the sweet potatoes to a sheet tray lined with parchment paper and mix with 3 Tbsp. olive oil, salt and pepper. Spread the potatoes into a single layer and roast in the oven at 400°F for 20 minutes. Set them aside.
  3. Add the remaining 2 Tbsp. of olive oil to a large non-stick skillet over high heat. Once it begins to smoke, add in the bison and break it up.
  4. Season with 2 tsp. of Heinen’s Adobo seasoning and mix to combine. Finish cooking the bison until it is cooked through, then set it aside on a plate.
  5. In the same pan over medium heat, add the whisked eggs and stir and scrape using a rubber spatula. Create large scrambled egg curds. This takes about 3-4 minutes.
  6. Season with the remaining 2 tsp. of Adobo. Remove from the heat.
  7. To plate, add about 1/2 cup each of the sweet potatoes, bison and eggs to the center of a warmed burrito shell. Garnish with guacamole, sour cream, salsa and cheese.
  8. Fold the sides to the center, then roll up the burrito (from the bottom) until it is seam-side-down. Make sure to keep the ingredients inside the burrito while you are rolling it up.
  9. Repeat this process with the remaining ingredients.
  10. Slice the burritos in half and serve with optional fresh cilantro.

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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