Brisket Breakfast Tacos

Beef, Breakfast, Mexican & TexMex, Tacos, Enchiladas & Quesadillas, Texas

Breakfast Brisket Tacos

A couple of slices of leftover brisket? Leftover pico de gallo? Half an avocado? Eggs?

Congratulations – you’ve got all the fixins necessary for a breakfast taco worthy of celebrating Texas Independence Day today!

And perfectly enough, this weekend is totally Frito Pie weather here in southeast Texas. Although it’s almost never not the perfect weather for Frito Pie… or the day-after Frito Pie Burger.

Brisket Breakfast Tacos

Happy Independence Day, indeed.

Brisket Breakfast Tacos

Turn leftover brisket into breakfast tacos.


  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Handful of cilantro, chopped
  • Juice of half a lime
  • Salt
  • For each taco:
  • Flour tortilla
  • Scrambled egg
  • 1-2 slices of brisket
  • Cubed avocado
  • Hot sauce (optional)


  1. Stir the ingredients for the pico de gallo together in a small bowl and set aside.
  2. Warm the tortillas and brisket in the microwave until hot.
  3. Top your tortilla with a scoop of scrambled eggs, brisket, avocado, and a dash or two of hot sauce.
  4. Serve hot.
  5. They also freeze well - wrap in plastic wrap without the avocado and pico; reheat in the microwave and then top with avocado and pico.


Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 10 minutes