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    Brunch Brisket & Cheddar Burritos


    Great for brunch and breakfast-on-the-run. To make it more portable, tuck the Nations Best® Corned Brisket and egg mixture with a bit of salsa into a larger, 10 tortilla. For an even fancier brunch presentation, roll out guacamole and sour cream!


    • 2 Tbsp olive oil
    • 1 medium-sized onion, cut into 1/2nch dice
    • 1 red bell pepper, cut into 1/2nch dice
    • 2 ripe plum tomatoes, seeded and diced
    • 1 Tbsp minced garlic
    • 1 lb diced Nations Best® Corned Beef Brisket
    • 6 large eggs, lightly beaten
    • Salt & freshly-ground black pepper, to taste
    • 8 oz grated Cheddar cheese
    • 8 flour tortillas (7 1/2diameter), warmed
    • 1 c prepared salsa, for serving


    1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, pepper, tomatoes and garlic. Cook, stirring occasionally, until softened, 10 minutes. Add the brisket and cook, for 5 minutes, stirring to heat through.
    2. Add the eggs to the skillet and cook, stirring, until desired consistency, 1 1/2o 2 minutes. Season with salt and pepper.
    3. Spoon the mixture evenly down the center of each tortilla. Sprinkle with the cheese. Fold the two sides over the eggs, turn the burritos over, and place them seam side down on a plate. Top with a generous spoonful of salsa. Serve immediately.