Food and Recipes Breakfast Texas Breakfast Tacos 5.0 (1) Add your rating & review The right recipe for weekends when game days are early, and you still need to eat. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on August 1, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey Active Time: 35 mins Total Time: 8 hrs 35 mins Servings: 8 When kickoff time is at 11 a.m., take a page from the playbooks of fans from The University of Texas, Baylor, Texas Southern, and Texas A&M and serve up some filling breakfast tacos. Austin is said to be the birthplace of these tortilla-wrapped delights, but you don’t have to root for a Texas team to enjoy them. We suggest making the brisket in a slow cooker overnight so you can wake up to the bold, smoky flavor without much effort. Before the game starts, simply scramble some eggs, slice the brisket, and assemble the tacos. To keep them warm, wrap them individually in foil and store in a cooler. Ingredients 2 tsp. smoked paprika 1 1/2 tsp. garlic powder 1 1/2 tsp. ground cumin 1 tsp. chipotle chile powder 4 tsp. kosher salt, divided 1 (2 1/2-lb.) beef brisket, fat cap trimmed to 1/4- to 1/2-in. thickness 1 large (about 11 oz.) white onion, cut into about 1/2-in.-thick slices 12 large eggs 1/4 cup whole milk 1/4 tsp. black pepper 1/4 cup (2 oz.) unsalted butter, cut evenly into 4 pieces 2 cups Colby-Jack cheese, shredded (about 8 oz.) 16 (6-in.) flour tortillas 1 cup fresh pico de gallo Directions Stir together paprika, garlic powder, cumin, chile powder, and 3 teaspoons of the salt in a small bowl. Rub mixture evenly all over brisket. Arrange onion slices in bottom of a slow cooker; place brisket, fat cap side up, on top. Cover and cook on LOW for 8 hours. Remove brisket from slow cooker; discard onion, or reserve for tacos or another use. Let brisket stand until cool enough to handle, about 15 minutes. Cut brisket across the grain into about 1/4-inch-thick slices. Cover to keep warm. Whisk together eggs, milk, pepper, and remaining 1 teaspoon salt in a medium bowl until well blended. Pour mixture into a large nonstick skillet; add butter pieces. Cook over medium-low, stirring often with a silicone spatula, until egg curds are set but remain tender, 5 to 7 minutes. Sprinkle 2 tablespoons cheese onto each tortilla; top each with a scant 1/4 cup scrambled eggs. Divide brisket evenly among tacos; top evenly with pico de gallo (about 1 tablespoon each), and serve. Rate It Print