Bison and Spinach Breakfast

Ingredients: 

• 454g Ground bison 
• 1 tbsp minced garlic 
• 1/2 tbsp cayenne pepper (adjust to taste) 
• 1 tbsp paprika 
• 1 tbsp ground cumin 
• 1 tbsp sage 
• 1 tbsp thyme 
• 1 tbsp salt (adjust to taste) 
• 1/2 red or white onion, finely chopped 
• 3 eggs 
• Large handful of fresh spinach 
• Avocado oil for sautéing 

Instructions: 

1. In a bowl, combine minced garlic, cayenne pepper, paprika, ground cumin, sage, thyme, and salt with ground bison. Mix thoroughly with your hands. Divide the mixture in half, save the other half for the next morning. 
2. Chop onions to your desired size and sauté them in avocado oil until translucent. Add one half of the seasoned bison to the pan. Break up the bison with a wooden spoon while cooking. Once the bison is cooked and broken into pieces, set it aside. 
3. In another pan with avocado oil, sauté a large handful of fresh spinach until wilted. Add in 3 beaten eggs from a bowl seasoned with a bit of salt and pepper. 
4. Immediately after adding the eggs, incorporate the cooked bison into the pan. Move the contents around to evenly distribute the spinach and meat throughout the eggs. Flip the mixture using a plate to slide it out onto, then flip it over into the pan to avoid breakage. 
5. Cook the mixture until the eggs are firm and fully cooked. Plate the Bison and Spinach breakfast and serve immediately. Optionally, garnish with fresh herbs or additional seasoning to taste.