Brisket Breakfast Skillet is a perfect leftover brisket recipe! It’s also a good excuse to have brisket for breakfast. This breakfast skillet recipe is easy to follow and can be made any time of the day! Recipe created as a collaboration with Aspire by Hestan.
Brisket Breakfast Skillet Recipe
A wise man once said, “there has never been a sadness that can’t be cured by breakfast food”. That man was Ron Swanson, the fictitious TV character from Parks & Recreation. Since breakfast food and barbecue are two of my most favorite types of food, this quote speaks to me. What else speaks to me is combining leftover brisket and breakfast food together. Let’s break down this brisket breakfast skillet recipe, shall we?
Breakfast Ingredients, All in One Pan
The beauty of this brisket breakfast recipe is that you can cook it all in one pan, which means one or two less pans to wash afterward. I cook this outside in a cast iron skillet on my Aspire by Hestan grill. I start by sautéing onions and minced garlic with butter and a little avocado oil. Soon after, I throw on some diced red bell peppers and sliced jalapeño. Once that has been cooked to my liking, a pour these ingredients into a separate bowl.
Next come the potatoes. You can use either frozen shredded potatoes or cubed ones, but if you have leftover baked potatoes, even better. Dice up the baked potatoes into small cubes and fry in the pan, getting some nice crisp on at least one or two of the sides.
Yes, This is Also a Leftover Brisket Recipe
After you get some crispy sides to the potatoes, add in the leftover brisket and some cut up pieces of bacon. Now pour the ingredients from the bowl back into the cast iron skillet and mix together. To bring this breakfast skillet recipe altogether, make three divots in the food in the skillet for the eggs. Crack eggs, placing one in each divot. These eggs will take a little longer to cook as they won’t be completely on the skillet surface. It will help to cover the top with a lid. After a few minutes, sprinkle the top of the breakfast skillet with cheese. Remove from grill once cheese is melted and eggs are cooked to your liking. Sprinkle diced cilantro on top and serve.
To be honest, my kids were reluctant to eat this (they wanted pancakes and scrambled eggs). But once they did, this leftover brisket recipe won them over! Now this breakfast dish can be had whenever we have leftover brisket in the fridge. Or if there is a sadness that breakfast food needs to cure.
Looking for a brisket recipe? Check out my post for BBQ Smoked Brisket, as well as for Brisket Burnt Ends!
Breakfast Skillet Recipe with Brisket
This breakfast skillet recipe with leftover brisket can be cooked all in the same pan! Perfect for breakfast, lunch, or dinner.
Ingredients
- 2 Cups brisket, cut into 1-inch pieces
- 3 strips bacon, cut into 1-inch pieces
- 3 Cups potatoes, baked and cubed into 1-inch pieces
- 1/2 Cup white onion, diced
- 1 clove garlic, minced
- 1/4 cup of red bell peppers, diced
- 1/4 cup of jalapeno, sliced
- 1 Cup cheddar cheese, shredded
- 1 Tbsp avocado oil
- 1 Tbsp butter
- 1 Tbsp seasoning
- Diced cilantro to taste
Instructions
- Preheat grill or stove to 350 degrees. In a cast iron skillet warm up avocado oil and butter. Cook onions, red bell peppers, then garlic and jalapeno in same skillet. Cook until sauteed. Scoop ingredients into a bowl for later use, keeping grease in skillet.
- Place potatoes in skillet, cooking to when they get a little crust. Dump in brisket and bacon pieces. Cook for a few minutes. Bring ingredients from bowl back into the skillet. Sprinkle on seasoning. Mix altogether, creating three divots in the skillet of ingredients.
- Crack eggs, placing one in each of the three divots. Cover with a lid and cook for about five minutes or until eggs are done to your liking. Sprinkle shredded cheese on top. Remove from grill when cheese is melted. Sprinkle cilantro on top. Serve.
Notes
- Substitute frozen hash brown or country style potatoes for baked potatoes.
- Can be cooked over a grill or stove top.
- To add a little more spice, mix in shredded pepper jack cheese.
Nutrition Information:
Yield: 5 servings Serving Size: 10 oz.Amount Per Serving: Calories: 520Total Fat: 35gSaturated Fat: 12gCholesterol: 280mgSodium: 1320mgCarbohydrates: 36gFiber: 2gSugar: 1gProtein: 26g
Nutrition information isn’t always accurate.
