4slicesSmoked Brisket (here's my link but you can use any smoked brisket https://the2spoons.com/the-best-awesome-smoked-brisket/)
1/2-3/4cupRefried Beans (here's my link but you can use any refried beans, canned is fine (https://the2spoons.com/pinto-beans-for-refried-beans/)
2-3eggs
greated cheddar cheese
1cup hashbrowns (homemade, frozen or fresh like Simply Potato)
pico de gallo (https://the2spoons.com/fresh-and-simple-pico-de-gallo/)
2burrito size flour tortillas
salt and pepper for the eggs
1tbspbutter 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!