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Brisket Breakfast Burritos

Brisket Breakfast Burritos are an easy breakfast to make with leftover smoked brisket, cheesy scrambled eggs, onions and peppers. These hearty brisket and egg wraps are sure to be a family favorite for any meal of the day.

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If you are looking for a hearty, protein filled breakfast to kick off your day, these smoked brisket breakfast burritos are just the ticket. 

Plate with breakfast burrito cut in half.

Brisket Breakfast Burritos ~ Leftover Smoked Brisket Wraps

Brisket and eggs are one of our favorites to make after we’ve cooked a smoked brisket and these breakfast burritos take that up a notch with savory onions, peppers and lots of cheese. Serve them with salsa for a flavorful breakfast wrap.

Sliced brisket, diced peppers and onions/ whole eggs, shredded cheddar cheese, tortillas, salsa.

Ingredients Needed:

  • Smoked Brisket, sliced
  • Olive Oil
  • Diced Onions
  • Diced Bell Peppers, we used red and green
  • Butter
  • Eggs
  • Kosher Salt
  • Fresh Ground Pepper
  • Cheddar Cheese, shredded
  • Flour Tortillas, burrito sized
  • Salsa for serving

How to Make Brisket Breakfast Burritos:

Collage: cooking peppers, onions and reheating brisket slices.

  • In a large skillet, add olive oil, onions and peppers. Cook over medium heat, stirring often until vegetables start to caramelize. Push the peppers and onions to the edge of the skillet. 
  • Add the brisket slices and continue to cook 2- 3 minutes, turning the slices to heat from both sides. Remove from heat and set aside. 

 

collage making scrambled eggs.

  • Meanwhile, using a non-stick skillet, melt butter over medium heat. Beat the eggs in a bowl and pour into the buttered pan. Season with salt and pepper. Stir frequently and as the eggs just start to set, lower the heat. Continue cooking and stirring until eggs are cooked through. 
  • Sprinkle cheese over the eggs and remove from heat.

Assemble the Burritos:

Collage making breakfast burritos with eggs, brisket.

  • Warm the tortillas if desired. 
  • Layer with scrambled eggs.
  • Top with peppers and onions.
  • Add the brisket slices. 
  • Roll up each burrito, tucking the edges as you roll. 

Breakfast burrito cut in half with salsa on a plate.

  • Slice in half and serve with salsa. 

How to Make Ahead:

Breakfast burritos are easy to make ahead. Assemble burritos and cool to room temperature. Wrap tightly in two layers of plastic wrap or aluminum foil and store in the refrigerator up to 2 days. 

To Reheat Breakfast Burritos:

Wrap in foil (remove plastic wrap) and place on a baking sheet in a 350° oven for 15 minutes or air fryer for 6- 8 minutes, unwrapped.

Hand holding egg and cheese burrito.

More Delicious Recipes to Make with Leftover Brisket:

Brisket Twice Baked Potatoes will knock your socks off. They are hearty and full of amazing flavors. A great dinner to make on the grill this week. 

Brisket Queso is one of our go-to appetizers and it’s so easy to make on the grill. Smoked brisket mixed in with classic Rotel dip and extra jalapeños. 

Brisket Pizza is a great way to feed a crowd with just a bit of smoked brisket. It’s always a hit with the whole family. You may never go back to take out once you give it a try.

Jalapeño Poppers with Brisket and Bacon  is another fantastic appetizer recipe that is loaded with flavor. A hearty version of the classic poppers that will disappear just as fast as you can make them.

Brisket and egg burrito cut in half.

If you are looking for a quick and easy breakfast on the go, these Brisket Breakfast Burritos are the answer. Make them ahead and have them ready to go for busy mornings. They are even hearty enough for nights you make breakfast for dinner. 

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Breakfast burrito cut in half on a plate with salsa.
Yield: 4 Burritos

Brisket Breakfast Burrito

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Brisket Breakfast Burritos are an easy breakfast to make with leftover smoked brisket, cheesy scrambled eggs, onions and peppers. These hearty brisket and egg wraps are sure to be a family favorite for any meal of the day.

Ingredients

Instructions

  1. In a large skillet, add olive oil, onions and peppers. Cook over medium heat, stirring often until vegetables start to caramelize. Push the peppers and onions to the edge of the skillet. 
  2. Add the brisket slices and continue to cook 2- 3 minutes, turning the slices to heat from both sides. Remove from heat and set aside. 
  3. Meanwhile, using a non-stick skillet, melt butter over medium heat. Beat the eggs in a bowl and pour into the buttered pan. Season with salt and pepper. Stir frequently and as the eggs just start to set, lower the heat. Continue cooking and stirring until eggs are cooked through. 
  4. Sprinkle cheese over the eggs and remove from heat.
  5. Warm the tortillas if desired. 
  6. Layer with scrambled eggs.
  7. Top with peppers and onions.
  8. Add the brisket slices. 
  9. Roll up each burrito, tucking the edges as you roll. 
  10. Slice in half and serve with salsa. 

Notes

How to Make Ahead:

Assemble burritos and cool to room temperature. Wrap tightly in two layers of plastic wrap or aluminum foil and store in the refrigerator up to 2 days. 

To Reheat Breakfast Burritos:

Wrap in foil (remove plastic wrap) and place on a baking sheet in a 350° oven for 15 minutes or air fryer for 6- 8 minutes, unwrapped.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1156Total Fat: 67gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 471mgSodium: 1602mgCarbohydrates: 70gFiber: 10gSugar: 8gProtein: 67g

Nutritional information is estimated and may not be accurate.

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2 Comments

  1. This is such a welcome change far from
    An ordinary breakfast,the Smokey flavor
    Adds so much goodness,