Smoked Brisket Breakfast Burrito with Summertime Salsa

Recipe from Chef Jeff Schoening, Machine Shed Restaurant

  Smoked Brisket Breakfast Burrito with Summertime Salsa

Smoked Brisket Breakfast Burrito with Summertime Salsa

Ingredients for breakfast burrito

  • One 10" flour tortilla
  • 3 oz hashbrowns
  • 2 oz smoked brisket
  • 3oz scrambled eggs
  • 2 oz shredded colby cheese
  • 2 tbs fresh garden salsa

Ingredients for salsa

  • 6 whole tomatoes, small diced
  • 1 sweet pepper, chopped (red, green or yellow)*
  • 1 yellow onion, chopped
  • 1/2 cup cilantro, chopped
  • 2 clove garlic
  • 1 small jalapeno, chopped
  • Juice of 1/2 lime
  • 1 tsp cumin
  • Salt and pepper, to taste


For the salsa, add all ingredients except one tomato into a food processor. Blend until desired consistency. Add remaining tomato; chill overnight for best results.

To build your burrito, warp all ingredients into a warm tortilla. It's perfect to grab and eat on the go!

*As a variation, substitute sweet corn and rinsed black beans (1/2 cup of each) for a nice black bean salsa.