Blackstone breakfast burritos are a quick and simple way to batch-prepare a tasty meal in minutes, making for an easy and delicious breakfast all week long. This recipe is highly customizable, giving you the opportunity to make a handful of variations at once, each loaded up with your favorite savory fillings. From switching out the protein with some tasty strips of bacon to adding a fresh and filling element like sliced avocado, there’s no limit to the amount of creativity that breakfast burritos allow. Even better, your Blackstone griddle lets you prepare a large batch quickly, thanks to its even heat distribution and spacious cooking surface, even on smaller models. Just like with other breakfast favorites like Blackstone French Toast and Blackstone Pancakes, once you try this hassle-free method, it’ll be hard to go back to stovetop!
Whether you’re serving up a morning meal for a pack of hungry campers or simply stocking up your fridge for several days of easy-to-reheat breakfasts, this simple recipe and your Blackstone make the perfect team for preparing a crowd-pleasing breakfast every time.
Why You Should Try This Recipe
- Easy Meal Prep: Using the Blackstone to meal prep breakfast burritos will make the mornings a breeze. Because the griddle has more cooking surface than your indoor appliances, you can easily triple this recipe and freeze the burritos so your family can quickly enjoy them on busy mornings for weeks to come.
- Quickly Feed A Crowd: These filling burritos come together in less than 30 minutes so you can effortlessly feed a crowd a generous helping of handheld goodness in no time.
- Easy to Customize: This recipe makes it easy to customize to your liking. Feel free to swap out this post’s suggestions with leftover veggies or meat you have on hand, the cheeses that best fit your taste preferences.
Ingredients In Blackstone Breakfast Burritos
- 6 large eggs: Eggs make a fluffy and delicious, protein-rich base for these burritos. For those who like a heftier portion, feel free to increase the amount.
- 1/2 teaspoon sea salt: Salt adds flavor to the ingredients, keeping the taste from falling flat. Alternatively, you can use seasoned salt for an extra boost of flavor.
- 1 pound ground pork breakfast sausage: Pork breakfast sausage bulks up the dish and creates a satisfying breakfast that will keep you going all morning. You can also use cooked crumbled bacon or chicken sausage. Vegetarians can swap this for black beans.
- 1 tablespoon oil: Using a small amount of oil promotes browning and seals in moisture.
- 1 cup frozen diced potatoes: Frozen potatoes are a convenient way to add veggies to your burritos without any peeling and chopping. You can also use frozen shredded potatoes, just be sure to reduce cooking time by a few minutes.
- 1/2 medium yellow onion: Onion adds a natural sweet and savory element to the burrito.
- 1 green bell pepper: Green pepper adds color, flavor, and a subtle crunch.
- 8 burrito-sized flour tortillas: For burritos, choose a flour tortilla that is 10-12 inches in diameter. If you are using this recipe for tacos, feel free to use 6-inch tortillas instead.
- 1 cup shredded Mexican-blend cheese: Cheese will help bind the ingredients together and create a delicious bite throughout the burritos. Feel free to swap out for Cheddar, Pepper Jack, or whatever you have on hand.
Instructions for Making Blackstone Breakfast Burritos
1. Whisk the eggs in a large bowl until well combined.
2. Preheat the griddle to medium-low heat. Before starting, be sure to have a clean bowl and baking sheet set aside for your fully cooked food. Place the sausage on one side of the griddle and the potatoes on the other. Drizzle oil over the potatoes.
3. Allow the sausage and potatoes to cook for 5-10 until the potatoes begin to soften. Then, add the bell pepper to the griddle.
4. Continue cooking the sausage until no pink remains, breaking it apart with the spatula as you go. Continue cooking the potato and peppers until softened, about 7-10 minutes.
5. Once the sausage is done, turn off the heat for its cooking zone. Add the onion to the veggie side and cook until softened and fragrant, about 2-4 minutes.
6. Once the veggies have softened, mix them with the breakfast sausage, continuing to keep the heat off on one side.
7. Increase the heat to medium. Slowly pour 1/3 of the eggs onto the griddle, using the spatula to keep them from running. As they firm up, scrape them together to form a barrier. Then, repeat the process with the remaining eggs. Sprinkle with salt. Continue cooking the eggs until scrambled to your liking.
8. Fold together the eggs, sausage, and veggies until well combined. Then, scrape the mixture into a large clean bowl.
9.Begin building your burritos on the cool side of the Blackstone. Start with a generous scoop of the filling and add cheese to your liking.
10. Fold the sides of the burrito towards the center then roll away from you to close.
11. Starting with the seam side down, allow the burritos to lightly brown on the warm side of the Blackstone, slightly increasing the temperature if needed.
12. Serve warm alongside your choice of sour cream, salsa, hot sauce, and additional toppings.
Variations and Substitutions
- Add a sauce: Add a spoonful of salsa or pico de gallo to your burritos for a Tex-Mex flair. For those who enjoy a little heat, try adding a dash of hot sauce to your burrito before rolling it up.
- Swap the tortilla: If you or someone you cook for is following a low carb diet, you can cut the carbs in these burritos by simply switching out the tortilla with one that better fits a low carb lifestyle. Alternatively, you can enjoy the filling as a bowl and skip the tortilla altogether. You can also experiment with flavored tortillas such as Mission’s Jalapeno-Cheddar wraps for extra bold flavor.
- Swap the veggies: Add your favorite veggies to the burrito. Mushrooms, spinach, and red bell peppers will all taste great. You can even double down on the grilled vegetables and swap out the meat completely for a vegetarian option.
Tips and Tricks for Making Blackstone Breakfast Burritos
- Cook the protein first: The sausage will take the longest of all ingredients to cook so it’s important to do that first. Additionally, cooking the sausage first allows you to best utilize the rendered fat. It will add delicious flavor to both the eggs and the sauteed veggies.
- Wrap in foil for storage: For easy on-the-go breakfast burritos, wrap them in foil after cooking. It will help the tortilla maintain its shape and warmth.
- Heat the tortillas before filling: Flour tortillas may rip easily when folded. Warming them before adding the prepared filling will avoid tears and ensure the ingredients stay inside the burrito.
- Avoid overstuffing: Sometimes it’s tempting to add lots of tasty filling, but the downside quickly comes when it’s time to roll up your burrito. The filling should only take up about 1/3 of the size of the tortilla to keep your burritos intact.
How To Freeze Blackstone Breakfast Burritos
Blackstone breakfast burritos freeze exceptionally well. Once the burritos are fully assembled, allow them to cool for 20-30 minutes. This will lessen the amount of moisture that freezes and prevent ice crystals from forming.
Once cooled, wrap the burritos tightly in foil. Then, place them into a freezer storage bag. Don’t forget to mark the date and description on the outside of the bag so you know what’s inside and when you first cooked them.
To thaw: Remove the burritos from the storage bag and carefully unwrap the foil. Wrap each burrito in a damp paper towel and microwave for 2-3 minutes, turning halfway through cooking time. Reheating time may need to be adjusted slightly depending on the thickness of your burrito and the power of your microwave.
Related Recipes
Blackstone Breakfast Burritos
Equipment
- 1 Blackstone Griddle
Ingredients
- 6 large eggs
- 1 pound ground pork breakfast sausage
- 1 cup frozen diced potatoes
- 1 green bell pepper, diced
- 1 tbsp oil
- 1/2 yellow onion, diced
- 1/2 tsp salt
- 8 Burrito-size flour tortillas
- 1 cup shredded Mexican blend cheese
Instructions
- Whisk the eggs in a large bowl until well combined.
- Preheat the griddle to medium-low heat. Before starting, be sure to have a clean bowl and baking sheet set aside for your fully cooked food. Place the sausage on one side of the griddle and the potatoes on the other. Drizzle oil over the potatoes.
- Allow the sausage and potatoes to cook for 5-10 until the potatoes begin to soften. Then, add the bell pepper to the griddle.
- Continue cooking the sausage until no pink remains, breaking it apart with the spatula as you go. Continue cooking the potato and peppers until softened, about 7-10 minutes.
- Once the sausage is done, turn off the heat for its cooking zone. Add the onion to the veggie side and cook until softened and fragrant, about 2-4 minutes
- Once the veggies have softened, mix them with the breakfast sausage, continuing to keep the heat off on one side.
- Increase the heat to medium. Slowly pour 1/3 of the eggs onto the griddle, using the spatula to keep them from running. As they firm up, scrape them together to form a barrier. Then, repeat the process with the remaining eggs. Sprinkle with salt. Continue cooking the eggs until scrambled to your liking.
- Fold together the eggs, sausage, and veggies until well combined. Then, scrape the mixture into a large clean bowl.
- Begin building your burritos on the cool side of the Blackstone. Start with a generous scoop of the filling and add cheese to your liking.
- Fold the sides of the burrito towards the center then roll away from you to close.
- Starting with the seam side down, allow the burritos to lightly brown on the warm side of the Blackstone, slightly increasing the temperature if needed.
- Serve warm alongside your choice of sour cream, salsa, hot sauce, and additional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
