Brisket and Egg Tacos with Tomatillo Salsa and Red Salsa

Smoked brisket in a breakfast taco is a Texas move, and we are not apologizing for it.

We slow-smoke beef brisket until it is fall-apart tender, then shred it and fold it into soft flour tortillas with fluffy scrambled eggs, melted Monterey Jack cheese, and a warm blend of cumin and dried chilies for a taco that earns its place on any morning table. Served with both a bright tomatillo salsa and a bold red salsa on the side so you can heat things up exactly the way you like.

This is the kind of heat-and-eat meal that works just as well for a lazy weekend brunch as it does for meal prep you can pull from the fridge on a busy weekday morning. Always made fresh in our Dallas kitchen and delivered chilled, never frozen, straight to your front porch across Texas, Oklahoma, Louisiana, and Arkansas.

Contains: Milk, Eggs, Wheat | Servings: 1  | Microwave Ready in 2 min

Remove from container and place on microwavable plate. Heat for 1 minute or more until desired temperature is reached.

Beef brisket, eggs, milk, flour tortillas, Monterey  jack cheese, cumin, dried chilies, tomatillo, sea salt, dehydrated garlic, pepper, canola oil Contains: Milk, Eggs, Wheat

Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens.

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