These Brisket Breakfast Burritos are loaded with cheesy scrambled eggs, hashbrowns, leftover brisket, refried beans and pico de gallo. All rolled up in a large flour tortilla, these are delicious!
I used the leftover smoked brisket from the other day, which is absolutely perfect in these burritos! It adds a smokiness and really? How much more Texan can you get than burritos and brisket? Here’s a link for my smoked brisket: https://the2spoons.com/the-best-awesome-smoked-brisket/.
If you don’t want to smoke a whole brisket, pick up a pound from your favorite BBQ joint! We have them everywhere in Texas. There are good choices in local grocery stores; however, I prefer the freshly smoked from a local smoke shop than the grocery store selection, but still, the grocery store selection is good!
My refried beans were from scratch. So to make the most perfect beans, in my onion, make them in your Instant Pot. Soak the pintos the night before in enough water that they are completely covered and a little more because they will double in size.
Then set the Instant Pot on the bean mode. When the time has lapsed The next day I add lard (yes lard) because it makes the absolute best original style Mexican pinto beans especially for refried beans. I go ahead and add salt. I then do the quick release to test for doneness. If they need a little more I go an additional 10 to 15 minutes in the Instant Pot.
To make the refried beans I start a little oil in a saucepan. Then I scoop out ladles of the beans and mash them with a masher designed specifically for making refried beans. If you don’t have one, here’s a link: https://amzn.to/37tAxWP. I love this thing! Best $8.00 I’ve ever spent!!
Here’s a link for the refried beans: https://the2spoons.com/pinto-beans-for-refried-beans/. Pico de Gallo? Here you go: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.
Easy Brisket Breakfast Burritos
I love to wrap these burritos in foil, then wrap them in this colorful sandwich wrap paper I buy online. I use this for wrapping sandwiches, burgers, lining serving baskets and of course, these burritos: https://amzn.to/2rS8ZLK.
Here’s the simple recipe, which is more of an instruction for these breakfast burritos! Enjoy!
Smoked Brisket Breakfast Burritos
Ingredients
- 4 slices Smoked Brisket (here's my link but you can use any smoked brisket https://the2spoons.com/the-best-awesome-smoked-brisket/)
- 1/2-3/4 cup Refried Beans (here's my link but you can use any refried beans, canned is fine (https://the2spoons.com/pinto-beans-for-refried-beans/)
- 2-3 eggs
- greated cheddar cheese
- 1 cup hashbrowns (homemade, frozen or fresh like Simply Potato)
- pico de gallo (https://the2spoons.com/fresh-and-simple-pico-de-gallo/)
- 2 burrito size flour tortillas
- salt and pepper for the eggs
- 1 tbsp butter for eggs
Instructions
- Slice the brisket, warm if it's cold and set aside. Grate your cheese for the scrambled eggs. Heat your refried beans. Prepare your Pico De gallo.
- Heat a large skillet or griddle to heat your flour tortillas. Meanwhile, beat your eggs, add a little salt and pepper and scramble in skillet with the melted butter. Add the cheese to the eggs while scrambling. Remove from the heat and set aside.
- To assemble: Heat your flour tortilla by flipping back and forth on a heated griddle or a large skillet. Lay on a flat surface. In the middle of the tortilla, leaving room to fold on each side, apply a layer of refried beans. Then in strips…add the brisket, then the cheesy eggs, then the hashbrowns, and lastly a strip of the pico de gallo.
- Fold each side in, then start rolling, tucking to make a tight roll, making sure the sides are secure, until the burrito is complete. Wrap in foil. I like to half, but serve anyway you want. Serve with your favorite salsa, more pico if you want, some sour cream and guacamole. Enjoy!