Sarah Skoglund owns and operates North Bridger Bison in the Shields Valley with her husband, Matt Skoglund. She is also a social worker and therapist who works with kids and teens in rural communities. And she is the mother of two. Her favorite back-to-school breakfast is bison burritos jam-packed with eggs, onions, ground bison, and optional add-ins like cheese, avocado, and peppers. They are easy to meal-prep so on busy mornings the burritos are quickly heated on the stove top or in the microwave, and everyone heads out with full bellies, ready to learn, ready to work, ready to face the day.
MAKES APPROXIMATELY 10 BURRITOS
1 medium yellow onion, diced
Optional: 1 red pepper, diced
2 pounds ground bison, thawed and patted dry
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1½ teaspoons garlic salt
1 teaspoon ground black pepper
6 large eggs
10 (10-inch) premade flour tortillas
Shredded cheese
Optional: Avocado
Optional: Cilantro
Sauté onion and optional red pepper in olive oil in a large skillet. When the onion becomes translucent and begins to caramelize, add the bison and begin to brown. When about half-browned, sprinkle with chili powder, cumin, paprika, garlic salt, and black pepper. Stir to evenly coat the meat with spices. Cook for 8–10 minutes, until cooked through and browned.
In a separate pan, scramble eggs and season with salt and pepper. (Sarah “hides” the eggs by cooking them directly in the pan with the bison, as one of her kids doesn’t like the idea of eggs.)
Once the eggs are cooked, assemble the burritos: Layer the meat mixture and eggs on a flour tortilla and sprinkle with cheese. Add optional avocado and cilantro, then wrap the tortilla to form a burrito. Store in a zip-top freezer bag if prepping future meals.
If eating right away, finish the burrito on the stove top by browning two sides of the wrap in a hot dry pan on medium-high heat until golden brown and the cheese inside is melted.
To reheat a frozen burrito, thaw in the microwave and then heat on the stove top in a dry pan on medium-high heat until golden brown.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
