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Blackstone Griddle Breakfast Burritos

Massive, fully-loaded breakfast burritos made entirely on the Blackstone griddle — eggs, bacon, sausage, crispy potatoes, all at once
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Burritos
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Proteins
  • 12 Large Eggs Whisked
  • 1 lb Bacon
  • 1 lb Breakfast Sausage
  • Salt & Pepper to Taste
Potatoes
  • 4 medium russet potatoes, diced into half-inch cubes
  • 2 tbsp Vegetable Oil
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • Salt & Pepper to Taste
Extras
  • 2 cups shredded cheese (cheddar and pepper jack blend)
  • 1 Small Onion Diced
  • 1 Bell Pepper Diced
  • 6 large flour tortillas (10-12 inch)
Toppings
  • Salsa
  • Sour Cream
  • Hot Sauce
  • Avocado or guacamole

Method
 

  1. Prep all ingredients before cooking — dice potatoes and toss with oil, garlic powder, paprika, salt and pepper. Dice onion and bell pepper. Whisk eggs with salt and pepper
  2. Preheat Blackstone to medium-high heat, around 375-400°F
  3. Lay bacon strips on one side of the griddle and cook 8-10 minutes flipping halfway, until crispy — set aside
  4. Cook breakfast sausage on another section, breaking into crumbles until browned and cooked through, 6-8 minutes — push to low heat zone
  5. Spread seasoned potato cubes in a single layer on the griddle, let sit 3-4 minutes to brown, then flip and repeat for 15-20 minutes total until golden and crispy
  6. Add diced onion and bell pepper when potatoes are halfway done, cook 5-6 minutes until softened
  7. Turn burners to medium-low, pour whisked eggs onto griddle and scramble gently for 3-5 minutes, removing when slightly wet
  8. Warm tortillas on griddle 30 seconds per side until pliable
  9. Assemble burritos — layer eggs, bacon, sausage, potatoes, veggies and cheese down the center of each tortilla, fold sides in and roll tight
  10. Optional — place burritos seam-side down on griddle for 1 minute to seal and crisp the outside

Notes

Turn burners down to medium-low for eggs — too much heat makes them rubbery and brown. Spread potatoes in a single layer or they'll steam instead of crisp. Don't overfill the burritos or they won't roll. Prep everything before you start cooking — once the griddle is hot things move fast. These reheat great wrapped in foil — perfect for meal prep.