A hearty breakfast sets the tone for the day, and nothing hits the spot quite like a Blackstone breakfast burrito.
Cooked on a flat-top griddle, these burritos are packed with sizzling bacon or sausage, fluffy scrambled eggs, crispy hash browns, and melty cheese—all wrapped inside a warm tortilla.
Whether you’re cooking for the family, hosting brunch, or meal prepping for busy mornings, this recipe is a winner.
Why Make Breakfast Burritos on a Blackstone?
The Blackstone griddle gives you plenty of cooking space, allowing you to prepare all the components of your burrito at once.
You can fry bacon, scramble eggs, crisp up hash browns, and warm tortillas side by side, saving time and cleanup.
The griddle also adds a slightly smoky, charred flavor that makes your breakfast burritos taste restaurant-quality.
Ingredients You’ll Need
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4 large flour tortillas
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6 eggs, whisked
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1 cup shredded cheddar or Monterey Jack cheese
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1 cup frozen hash browns (or diced potatoes)
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6 strips of bacon or 1/2 lb breakfast sausage
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1/4 cup diced onion (optional)
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1/4 cup diced bell peppers (optional)
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2 tablespoons butter or cooking oil
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Salt and black pepper, to taste
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Salsa, sour cream, or avocado for topping (optional)
Instructions
1. Preheat your Blackstone – Set the griddle to medium heat and lightly oil the surface.
2. Cook the meat – Fry bacon or sausage until fully cooked, then set aside. If using sausage, crumble it into small pieces.
3. Crisp the hash browns – Add a little oil and cook the hash browns until golden brown and crispy. Season with salt and pepper.
4. Sauté veggies (optional) – Toss onions and bell peppers onto the griddle and cook until softened.
5. Scramble the eggs – Melt butter, then pour the whisked eggs onto the griddle. Gently scramble until fluffy.
6. Warm the tortillas – Lay tortillas on the griddle for 20–30 seconds per side until pliable.
7. Assemble the burritos – Layer eggs, hash browns, meat, cheese, and veggies in each tortilla. Add salsa or avocado if desired.
8. Fold and toast – Roll burritos tightly and place seam-side down on the griddle for 1–2 minutes to seal and toast.
Tips for the Best Blackstone Breakfast Burritos
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Make ahead: Wrap burritos in foil and refrigerate for 2–3 days or freeze for up to a month. Reheat on the Blackstone or in the oven.
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Mix it up: Swap bacon for chorizo, add jalapeños for spice, or try pepper jack cheese for extra flavor.
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Batch cooking: The Blackstone griddle makes it easy to prepare large batches—perfect for camping trips or big family breakfasts.
Serving Ideas
These burritos are delicious on their own, but you can make them even better by serving with sides like:
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Fresh fruit salad
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Salsa verde or pico de gallo
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Crispy breakfast potatoes
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A drizzle of hot sauce for spice lovers
Related Post: Warm Oatmeal with Toppings
Blackstone Breakfast Burritos Recipe
Ingredients
Method
- Preheat your Blackstone griddle to medium heat and oil the surface lightly.
- Cook the meat – Fry bacon or sausage until done, then set aside. Crumble sausage if using.
- Crisp the hash browns – Add oil and cook until golden brown and crispy, seasoning with salt and pepper.
- Sauté veggies – Cook onions and bell peppers until soft (optional step).
- Scramble eggs – Melt butter and scramble eggs until fluffy.
- Warm tortillas – Place tortillas on the griddle for 20–30 seconds per side until soft.
- Assemble burritos – Layer eggs, hash browns, meat, cheese, and veggies inside tortillas. Add salsa or avocado if desired.
- Fold and toast – Roll burritos tightly, place seam-side down on the griddle, and toast for 1–2 minutes to seal.
Read More: Breakfast Smoothie Bowl Recipe
Blackstone breakfast burritos are the ultimate way to start your morning with a hearty, customizable meal.
They’re quick, filling, and easy to prepare for one person or a crowd.
Whether you’re at home or cooking outdoors, this recipe guarantees a breakfast that everyone will love.
