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. 

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.

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. 

Slice in half and serve with salsa.