Brisket Breakfast “Benedict”

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This post is sponsored by Thomas’. All opinions are our own.

We’re making a holiday brunch classic, eggs benedict, but with a Texas twist for our brisket breakfast “benedict” recipe.

Thomas’ English Muffins are super versatile so they’re great to have on hand for a quick breakfast or a tasty snack on-the-go.

Pick them up at your local H-E-B in-store and via online grocery.

We love how Thomas’ English Muffins pair so well with various flavors, whether you reach for sweet toppings like jams, nutella, or ricotta cheese with berries, or a more savory option, like the brisket breakfast dish we’re making today.

Traditionally, people think of salmon eggs benedict or Eggs Florentine, but being based in Austin, it means we find an excuse to put brisket on everything!

What to do with leftover brisket

There have been MANY holiday seasons where we smoke a brisket for friends and family at Christmas.

Making a brisket is a labor of love so we always get a bigger brisket than needed. If you’re spending 20+ hours smoking a brisket, you might as well go BIG!

This always means we have plenty of leftovers.

We’ve whipped up leftover brisket ramen, brisket hash, brisket trash can nachos, and brisket breakfast tacos in the past, but we can always add another leftover brisket recipe to the arsenal. 

Thus, our leftover brisket eggs benedict recipe was created!

Eggs Benedict

Now, let’s set this record straight. This is not a traditional eggs benedict recipe.

Eggs benedict usually always includes an english muffin, poached egg, and a hollandaise sauce.

Our recipe has the english muffin base, a poached egg, but instead of reaching for hollandaise, we opted for another Texas favorite, queso cheese. 

We love how Thomas’ English Muffins are just so toppable with any flavor combination from sweet, to salty, to savory. 

Brisket Breakfast Eggs Benedict Recipe

Cook time: 15 minutes
Serves: 2
Ingredients: 

• 2 Thomas’ English Muffins, Split in half
• ¼ lb smoked brisket
• 2 tablespoons of queso
• 1 teaspoon butter
• 2 large eggs
• Salt and pepper to taste

Steps:

1. Use your fingers or a fork to open the Thomas’ English Muffins.
2. Toast your english muffins until your desired toast level, then top with butter.
3. Heat up some queso, until it’s warm and melty, pour a tablespoon of queso on the english muffins.
4. Add 1 slice of brisket, cut in half, to your english muffin.
5. Meanwhile, bring a pot of salted water to a simmer, and use a spoon to drop in an egg. Cook for 2:30-3 minutes until the egg is poached, then use a slotted spoon to remove the egg and place on top of the benedict.
6. Serve with pickled red onions, avocado, cilantro, and pickled jalapenos as a garnish.

Continue to Content

Brisket Breakfast “Benedict”

Yield: 2 Servings

Cook Time: 15 minutes

Total Time: 15 minutes

Take a Texas twist on brunch with this easy brisket breakfast benedict recipe.

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Ingredients

• 2 Thomas’ English Muffins
• ¼ lb smoked brisket
• 2 tablespoons of queso
• 1 teaspoon butter
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Heat up some queso, until it’s warm and melty, pour a tablespoon of queso on the english muffins.
2. Add 1 slice of brisket, cut in half, to your english muffin.
3. Meanwhile, bring a pot of salted water to a simmer, and use a spoon to drop in an egg. Cook for 2:30-3 minutes until the egg is poached, then use a slotted spoon to remove the egg and place on top of the benedict.
4. Serve with pickled red onions, avocado, cilantro, and pickled jalapenos as a garnish.

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