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brisket breakfast tacos
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Brisket Breakfast Tacos

    This vibrant and colorful way to use leftover brisket is going to make your Taco Tuesdays even better! Made with avocados, scrambled eggs, limes, and cabbage, these brisket breakfast tacos are the perfect dish to eat on your own or share with friends and family. 

    This is also a really great recipe to make in advance as many of the ingredients can be made and stored separately for up to two weeks. When you’re ready, reheat the brisket and scrambled eggs and enjoy! 

    brisket breakfast tacos

    You can serve these brisket breakfast tacos with a side of fresh fruit like sliced mango, pineapple, or berries to add a sweet and refreshing element to the meal. If you’re looking for a more savory option, a side of crispy hash browns or breakfast potatoes would complement the tender brisket perfectly.

    What You Need To Make Brisket Breakfast Tacos

    Other than the brisket, many of these ingredients are best when they are fresh. This will require a quick trip to the grocery store.

    I used flour tortillas, but corn tortillas can also work. If you don’t have any leftover brisket, you can get slices of fresh brisket from a deli store.

    ingredients to make brisket breakfast tacos

    Ingredients:

    • Flour tortillas 
    • Avocado
    • Eggs
    • Lime
    • Cheddar cheese
    • Red onion
    • Pickled jalapenos
    • Cilantro
    • Cabbage
    • Leftover brisket 
    • Olive oil 

    How To Make Brisket Breakfast Tacos

    Heat your tortillas: Heat a nonstick frying pan on medium. Add your tortillas and heat until warm and it begins to bubble. Flip, and set aside once warm. Repeat with all the tortillas. Be sure to cover them with a lid or dish towel to keep them warm. 

    Whisk your eggs: In a small bowl, crack your eggs. Add spices (optional) and whisk until combined. Once ready, set aside. 

    Cook your eggs: Heat a large non-stick frying pan on medium-high heat. Add your eggs and cook until scrambled occasionally, breaking with your spatula, about 5 minutes. Once ready, set aside. 

    scrambled eggs

    Reheat your brisket: Clean your skillet and heat it on medium heat. Add oil, followed by red onions, and cook until translucent.

    Add brisket and cover with a lid until warm. If the brisket begins to dry out, add water or barbeque sauce. Once ready, set aside. You can also reheat the brisket in the microwave or oven if you prefer.

    brisket reheat in a pan with red onions

    Assemble and serve: Begin assembling your tacos with all the ingredients, starting with the cabbage, followed by the eggs, brisket, jalapenos, and avocado. Be sure to make sure there is enough sauce. Garnish with cilantro.

    brisket breakfast taco

    Serve and enjoy!

    brisket breakfast tacos

    Recipe FAQs

    What sauces can I have with this? 

    There are many sauces you can serve with these brisket breakfast tacos. Between you and me, the more sauces, the better! Sour cream, salsa, and barbeque sauce are easy, and you can definitely sauce it up with a chipotle crema, tomato passata, or even a tomatillo sauce. Have fun with it because these fresh ingredients work great with a saucier taco.  

    What can I have with these tacos? 

    Tacos are great on their own, but if you want to have some sides, there are many options! Nachos or chilaquiles are a great side to go along with it. Other choices like mango salsa and drinks like a margarita or sweet tea can really impress your guests and turn it into a fiesta.

    brisket breakfast tacos

    Brisket Breakfast Tacos

    Matthew Chin
    These simple, delicious, and flavourful brisket tacos are a great way to breathe new life into leftover brisket. With fresh ingredients like avocados, cilantro, and cabbage, it is a delicious and addictive way to start your mornings. You can have this on your own or double the recipe and have it with friends for a taco morning that is sure to impress!
    No ratings yet
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Breakfast
    Servings 3
    Calories 452 kcal

    Ingredients
      

    • 3 small flour tortillas
    • ½ avocado diced
    • 2 eggs
    • ½ lime squeezed
    • ½ cup cheddar cheese grated
    • ½ red onion sliced
    • 5-8 pieces pickled jalapenos
    • 2 tbsp cilantro chopped
    • cup cabbage
    • 1 cup leftover brisket
    • 2 tbsp olive oil

    Instructions
     

    • Heat a nonstick frying pan on medium.
    • Add your tortillas and heat until warm and it begins to bubble.
    • Flip and repeat until warm on both sides. Repeat with all the tortillas and be sure to cover them with a lid or dish towel to keep them warm.
    • In a small bowl, crack your eggs. Add spices (optional) and whisk until combined. Once ready, set aside.
    • Heat a large non-stick frying pan on medium-high heat.
    • Add 1 tbsp olive oil, followed by your eggs, and cook until scrambled occasionally, breaking with your spatula, about 5 minutes. Once ready, set aside.
    • Clean your skillet or heat another skillet on medium heat.
    • Add remaining oil followed by red onions and cook until translucent.
    • Add brisket and cover with a lid until warm.
    • If the brisket begins to dry out, add water or barbeque sauce. Once ready, set aside.
    • Begin assembling your tacos with all the ingredients starting with the cabbage followed by the eggs, brisket, jalapenos, and avocado. Enjoy!

    Notes

    If you don’t have any leftover brisket, you can get slices of fresh brisket from a deli store.
    If the brisket begins to dry out while you’re reheating it, add water or barbeque sauce.
    Feel free to add your favorite taco sauces to these—the more the merrier.

    Nutrition

    Calories: 452kcalCarbohydrates: 25.9gProtein: 21.7gFat: 29.9gSaturated Fat: 8.3gFiber: 4.6gSugar: 1.5g
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    Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.

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