Buc-ee’s Brisket Breakfast Tacos (Copycat Recipe)

That first bite of a Buc-ee’s brisket breakfast taco is practically a Texas road trip ritual. The combination of smoky, tender brisket and fluffy eggs wrapped in a warm flour tortilla creates breakfast magic that keeps travelers lining up at every location. Why limit this deliciousness to road trips? This copycat recipe brings the iconic travel treat right to your kitchen, allowing you to enjoy this Texas favorite any day of the week. Perfect for using up leftover brisket, these tacos come together in minutes but taste like you’ve been cooking all day.

Two copycat Buc-ee's egg and smoked brisket breakfast tacos.

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What makes Buc-ee’s Brisket Breakfast Tacos so good? 

Wake up to fluffy eggs and fall-apart tender smoked brisket wrapped in a warm flour tortilla, and after one bite, you’ll still think you’re dreaming! The tender, smoky brisket and soft, buttery eggs in this breakfast taco come together surprisingly well.

While there is nothing fancy here, the taste knocks it out of the park by delivering bold spices and savory flavors. Ditch the expensive drive-thru and try making this recipe at home. 

Why you’ll love this recipe 

This unique twist on a classic breakfast burrito is a great way to use up any leftover smoked brisket, and the recipe makes it a super simple plan-ahead meal option for busy mornings. With only a few other staple ingredients, you can enjoy a delicious, hearty, and satisfying breakfast in no time!

It is an excellent start to the day whether you prepare them ahead of time and warm them up in the microwave or cook the eggs from scratch.

Are you feeling creative? You have plenty of options when it comes to customizing these breakfast tacos. 

Egg and brisket taco ingredients

For the Eggs:

  • Eggs – Form the creamy base of the breakfast taco
  • Whole milk – Creates silky, tender scrambled eggs
  • Salt – Enhances the natural flavor of the eggs
  • Ground black pepper – Adds a subtle spice that complements the smoky brisket
  • Unsalted butter – Prevents sticking and adds richness to the eggs

For Assembly:

  • White flour tortillas (10-inch) – Provides the perfect wrapper for your fillings
  • Smoked brisket – Delivers the signature smoky flavor and tender texture

For the tastiest and most authentic egg and brisket taco, use the Buc-ee’s Smoked Brisket recipe. It may take a while to make, but it is so worth it! Already have a smoked brisket? Go ahead and use it! 

Copycat Buc-ee's brisket breakfast tacos ingredients.

How to make these tacos 

To scramble the eggs:

  1. Place a large skillet over medium heat.
  2. As the skillet is heating up, whisk together the eggs, whole milk, salt and ground black pepper. 
  3. When the skillet is heated, add the unsalted butter. Swirl the skillet to coat.
  4. Pour the seasoned eggs into the skillet and let it set for about 20 seconds.
  5. Gently shake the skillet while stirring the eggs until they set. 
  6. Stir a few times until you can’t see any liquid.  The eggs should should not be too dry. 
  7. Transfer to a plate and reserve. 

To warm the brisket:

  1. Return the skillet to a medium heat. 
  2. Roughly chop the brisket and add it to the hot skillet. 
  3. Sprinkle a few tablespoons of beef stock or water over the top of the meat and mix it in. 
  4. Reduce the heat to low and keep stirring the brisket until it is warmed through. 
  5. Transfer the beef to a plate.

To assemble a Brisket Breakfast Taco:

  1. Wipe out the skillet and put it back on the heat.
  2. Warm a tortilla on both sides in the skillet.
  3. Remove the warm tortilla and place the scrambled eggs and chopped brisket on the lower half of the tortilla. If you want, you can leave out the eggs or add your favorite breakfast taco fillings. 
  4. Roll the tortilla from the bottom into a tube. Do not fold in the sides.
  5. Serve the egg and brisket taco seam-side down on a plate. 
Making copycat Buc-ee's brisket breakfast tacos.

Meal planning with Buc-ees Brisket Breakfast Tacos 

Even on weekdays, you can have a hearty homemade meal in minutes by prepping this egg and brisket taco recipe ahead of time.

Start by cooking the scrambled eggs as above, but to prevent them from overcooking while reheating, try to undercook them just slightly. Remove the cooked eggs from the pan and spread them out on a large plate to cool. Once the scrambled eggs are at room temperature, please place them in an airtight container and put them into the fridge as soon as possible. 

If you really want to make things easier on yourself, try pre-portioning the chopped brisket and the eggs before storing them in the fridge. Heat the eggs and chopped brisket in the microwave for 25 seconds, and then assemble the taco. Finish by microwaving the taco for about 15 seconds to warm up the tortilla. 

Four copycat Buc-ee's brisket breakfast tacos.
Two copycat Buc-ee's egg and smoked brisket breakfast tacos.

Buc-ee’s Brisket Breakfast Tacos

Recreate Buc-ee's famous brisket breakfast tacos at home with tender smoked brisket and fluffy eggs wrapped in warm flour tortillas. Tasty without the road trip!
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Course: Breakfast
Cuisine: American
Keyword: Brisket Recipe, Buc-ee’s Recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 527kcal

Ingredients

  • 4 eggs
  • 2 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon butter
  • 4 10-inch white flour tortillas
  • 20 ounces cooked brisket

Instructions

  • Place a large skillet over medium heat.
  • As the skillet heats up, whisk together the eggs, milk, salt, and pepper in a bowl until well combined.
  • Melt the butter in the skillet and add the egg mixture, stirring gently to create soft scrambled eggs. Once cooked, remove the eggs from the skillet and set aside.
  • In the same skillet over medium heat, warm each tortilla individually for about 30 seconds per side, until they become pliable and develop light brown spots. As you remove each tortilla from the heat, place it on a clean work surface.
  • Divide the scrambled eggs evenly between 2 of the tortillas.
  • Divide the brisket evenly between all 4 tortillas.
  • To finish, tightly roll each tortilla around its filling. Leave the sides open (like a taquito) rather than folding them in (like a burrito).

Nutrition

Calories: 527kcal | Carbohydrates: 35g | Protein: 41g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 260mg | Sodium: 860mg | Potassium: 629mg | Fiber: 2g | Sugar: 3g | Vitamin A: 338IU | Calcium: 144mg | Iron: 6mg

Storage and Reheating

  • Reheating Frozen Tacos: Wrap in damp paper towel, microwave at 50% power for 2 minutes, flip, then 30 seconds more
  • Refrigerator Storage: Store assembled tacos wrapped in foil for up to 2 days
  • Freezer Storage: Wrap assembled tacos in plastic wrap, then place in freezer bags for up to 1 month
  • Reheating Refrigerated Tacos: Microwave for 45 seconds at 50% power, let rest 1 minute before eating
Two copycat Buc-ee's smoked brisket tacos.

Love brisket? Try these recipes:

More hearty copycat breakfast recipes

Check out more of my easy recipes for breakfast and the best copycat fast food recipes on CopyKat!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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