JIMBO’S BRISKET BREAKFAST TACOS (MORNINGS DONE RIGHT)
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If you’ve got leftover brisket and you’re not making breakfast tacos…
we need to have a friendly but serious conversation.
These are smoky, cheesy, crispy, and exactly what Saturday mornings were invented for.
What You Need
2–3 cups chopped Gordey’s smoked brisket (leftover brisket is perfect)
6–8 eggs
Flour tortillas (small taco size)
Shredded cheese (cheddar, pepper jack, or whatever melts best in your fridge)
Butter or bacon grease (now we’re talking)
Salt and pepper
Optional but highly encouraged extras:
Diced onions
Jalapeños
Hot sauce or salsa
Avocado or guacamole
How To Do It
-
Warm up the brisket.
Toss the chopped brisket into a hot skillet with a little butter or bacon grease. Let it crisp just a bit around the edges. That’s where the flavor lives. -
Scramble the eggs low and slow.
Whisk your eggs with a pinch of salt and pepper. Cook them gently — soft and fluffy, not rubbery. Nobody wants sad eggs. -
Mix the magic.
Once the eggs are almost done, fold in the warm brisket so everything gets friendly. -
Toast the tortillas.
Dry pan or straight on the grill — just until warm and a little charred. Warm tortillas change everything. -
Build your tacos.
Scoop in the brisket-egg mix, hit it with cheese while it’s hot, and add whatever toppings make your heart happy. -
Eat immediately.
These are not meant to sit around. These are meant to disappear.
Jimbo’s Breakfast Taco Wisdom
Brisket makes everything better. This is science.
Flour tortillas are the move here — they hold up and don’t get bossy with the flavor.
If you’re cooking these for friends, make extra. People get real emotional about brisket tacos.
Want to Level It Up?
Try one of these:
Brisket & Egg & Hash Brown Taco:
Add crispy hash browns inside the taco. You’re welcome.
Brisket Breakfast Quesadilla: Same filling, bigger tortilla, more cheese, folded and grilled. Dangerous stuff.
Brisket Benedict Taco (yes, really):
Brisket, egg, tortilla, drizzle of hollandaise. Fancy cowboy energy.