Start by slicing your cooked brisket into bite-sized pieces.
In a mixing bowl, crack the 4 large eggs and add 2 tablespoons of whole milk, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Whisk until smooth.
Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Once melted, pour in the egg mixture. Stir gently until just set.
In the same skillet, lightly warm the tortillas for about 30 seconds on each side.
Layer the sliced brisket and scrambled eggs onto each tortilla.
Customize your tacos with toppings like diced tomatoes, sliced jalapeños, or hot sauce.
Fold each tortilla in half and serve warm.
