By Traeger Kitchen
A balanced diet consists of a taco in each hand. Wake up and double-fist with brisket. Put that leftover brisket to good use and wrap it up in a warm flour tortilla with soft scrambled eggs, cheese, guacamole and fresh salsa.
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|4 Pound||leftover beef brisket|
|1/2 Teaspoon||extra-virgin olive oil|
|1||green bell pepper, diced|
|1||Yellow Bell Pepper, diced|
|To Taste||salt and pepper|
|2 Cup||shredded cheddar cheese|
When ready to cook, start the Traeger grill and set the temperature to 375 degrees F. Preheat, lid closed, for 10 to 15 minutes.
375 ˚F / 191 ˚C
Place leftover brisket in a double layer of foil and warm in grill.
375 ˚F / 191 ˚C
4 Pound leftover beef brisket
Coat the inside of a cast iron skillet with oil and preheat the skillet in the grill for 10 minutes. When skillet is hot, sauté diced peppers, stirring every few minutes until desired doneness.
1/2 Teaspoon extra-virgin olive oil
1 green bell pepper, diced
1 Yellow Bell Pepper, diced
While peppers are cooking, whisk together the eggs, milk, salt and pepper to taste. Add the beaten eggs to the skillet and scramble. Add cheese to the skillet when the eggs are almost done.
1/2 Cup milk
To Taste salt and pepper
2 Cup shredded cheddar cheese
Remove eggs and heated brisket from grill. Serve eggs in a tortilla topped with brisket. Top with salsa or guacamole if desired. Enjoy!
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