Brisket Breakfast Tacos

Shredded smoked brisket pairs with eggs and cheese in warm flour tortillas for a hearty Tex-Mex breakfast. Ready in under 20 minutes.

heartyquicktex-mexbeefeggstenderfluffyweeknight

Ingredients

1
Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until the surface shimmers and slides quickly when you tilt the pan, about 60 seconds.
2
Pour in the shredded brisket and stir once every 10 seconds until it is warmed through and the edges are lightly browned, about 2 minutes.
3
Slide the warm brisket onto a clean plate and set it aside, leaving the skillet on the heat.
4
Crack the 4 eggs into a bowl and whisk with a fork until the yolks and whites are fully combined and uniform, about 30 seconds.
5
Add the remaining 1 tablespoon of olive oil to the skillet, then pour in the whisked eggs and sprinkle with salt and pepper.
6
Stir the eggs gently once every 15 seconds using a rubber spatula, pushing cooked egg from the edges toward the center, until the eggs are soft and just set, about 90 seconds.
7
Warm the 4 tortillas by placing them directly over a medium flame on your stovetop for 10 seconds per side, rotating with tongs until lightly spotted and pliable.
8
Lay each warm tortilla flat on a cutting board and distribute one-quarter of the cooked eggs down the center of each.
9
Top each pile of eggs with one-quarter of the warm brisket, placing it in a small mound on top of the eggs.
10
Sprinkle one-quarter of the cheddar cheese (about 3 tablespoons) over the brisket and eggs in each tortilla.
11
Fold each tortilla in half so the eggs, brisket, and cheese are wrapped inside, then transfer to a plate.

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