Tex-Mex Brisket Breakfast Tacos
Shredded brisket scrambled with eggs and topped with salsa in warm flour tortillas. A hearty, protein-packed breakfast that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 cups cooked brisket, shredded
- 4 whole eggs
- 4 whole flour tortillas (8-inch)
- ½ cup salsa
- 1 tbsp butter
- 1 pinch salt and pepper
Instructions
- 1
Warm a 10-inch skillet over medium heat and place tortillas directly on the burner grates, turning with tongs until pliable, ~10 seconds per side. Wrap in a clean kitchen towel to keep warm.
- 2
Add butter to the same skillet over medium heat. Once melted and foaming, add shredded brisket and cook without stirring for 1 minute to warm through.
- 3
Crack eggs into the skillet and scramble together with the brisket, breaking yolks and stirring constantly until eggs are just set, ~3 minutes.
- 4
Season with salt and pepper to taste. Remove from heat.
- 5
Spoon brisket-egg mixture onto each warm tortilla and top with salsa. Serve immediately.
Tools you’ll need
- 10-inch skillet
- tongs
- kitchen towel
- spatula or wooden spoon
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