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).