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!
Looking for more Mexican-inspired recipes? Here are other recipes you might enjoy: Gluten-Free Breakfast Burritos, Taco Omelette, Breakfast Burrito Bowls, and Green Chile Breakfast Burrito.
Why You’ll Love This Recipe
Versatility: This recipe is not just great for Taco Tuesdays, but it can also be used to make an interesting breakfast burrito the next time you’re craving a hearty start to the day.
Makes the most of leftovers: If you have leftover smoked brisket, this is a great way to transform it into a fresh and exciting meal. The legendary brisket is given a new life in these vibrant tacos.
Quick and simple: With a single frying pan and a few basic ingredients, you can whip up this recipe in no time. Whether you’re hosting a brunch or simply wanting a delicious meal, these tacos will not disappoint.
Recipe Ingredients
You’ll need the following ingredients to make these tacos with brisket recipe:
Ingredient Notes
Beef Brisket: The star of this dish is the pulled brisket. If you’re using leftover beef brisket, reheating it with a slice of white onion in a non-stick pan on a medium-high flame adds an extra layer of flavor. If you don’t have leftover brisket, deli slices of brisket work just fine.
Lime: Lime juice adds a refreshing tang to the recipe. You could either use freshly squeezed lime or bottled lime juice, according to your personal preference.
Butter: Make sure to use enough butter when heating your tortillas and scrambling the eggs. It adds a rich, indulgent flavor that pairs perfectly with the savory brisket.
Cheddar Cheese: This recipe calls for cheddar cheese, but feel free to swap it out for queso fresco if you want to add a Mexican touch to your tacos.
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.
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.
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.
Serve and enjoy!
Recipe Tips
- When assembling the tacos, a great tip is to put a quarter of the fried potatoes at the base. This helps absorb any juice from the chopped brisket and keeps the tortilla from getting soggy.
- Use a cast iron skillet to heat the tortillas. It gives them a nice, crisp edge which contrasts beautifully with the soft eggs and brisket.
- If you’re finding it difficult to fold the tacos, you can lightly dampen the edge of the tortilla with hot water. This will make it more pliable and easier to fold without breaking.
Storage & Reheating
Store any leftover taco components separately in airtight containers in the refrigerator. The brisket can be stored for up to 4 days. When ready to eat, reheat the brisket and eggs in a rimmed sheet pan covered with aluminum foil in the oven at 350°F until warmed through. Heat the tortillas in a dry pan over medium heat.
Additions & Substitutions
You can add a fried egg on top of the taco for an extra dose of protein.
For a vegetarian version, substitute the brisket with a hearty bean mix. If you don’t have lime on hand, you can substitute it with a small amount of vinegar or white wine for the same tangy effect.
Recipe FAQs
What should I serve with this tacos with brisket recipe?
These brisket breakfast tacos pair well with a side of home fries or a refreshing salad of green onions and tomatoes. You can also serve them with a spoon of salsa and a sprinkle of sea salt on top. To make this a full Mexican brunch, consider pairing these tacos with a medium bowl of refried beans, topped with queso fresco. This way, you’ll be able to bring the brisket breakfast tacos home experience to a whole new level.
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.
Here are a few other recipes you might enjoy!
Brisket Breakfast Tacos
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
- ⅓ 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
Nutrition
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.